Fruit Tart / Torta di Frutta

Dough: For one 12 inch pie shell

1 cup all purpose flour           

1/3 cup sugar

1 cup cold unsalted butter, cut into pieces         

1 teaspoon grated orange zest

1 egg yolk                               

1 tsp. Salt

1 tbsp. buttermilk                   

1 tsp. Vanilla extract

  1. In a food processor, combine flour, sugar, salt and orange zest. Add butter and pulse to a coarse mixture. You want small chunks of butter to remain in the mixture.
  2. Whisk together the buttermilk, egg yolk and vanilla. Using the pulse button, quickly incorporate the liquid ingredients into the dry ingredients until dough forms.
  3. Gather the dough into a ball, wrap in plastic and refrigerate for one hour.

Fruit:

2 Nectarines, peeled, cored and quartered

1 cup strawberries, quartered

1 cup raspberries

1 cup blackberries

1 cup sweet butter, cut into small chunks

1 cup sugar, plus 1 tablespoon

  1. Preheat oven to 350 degrees.
  2. Place chilled dough on a nonstick cookie sheet and roll it into a circle about 14 inches in diameter.
  3. Arrange the nectarines in the center of the dough and mound the berries on top. Scatter the chunks of butter over the fruit and sprinkle 1 cup of sugar on top.
  4. Fold up the edges of the dough up and over the berries into a pouch, leaving some of the fruit in the center, partly exposed. Sprinkle the remaining sugar over the dough and bake the tart to a golden color, about 40 minutes.
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