The truly sad news is we had to take out our little Seckel pear tree this year due to blight. The only upside is that we planted a nectarine and it actually produced some fruit! Enough to eat some and make this lovely square tart! I ended up using the basic recipe for my Peach Galette - except I only had tart dough in my freezer so I slightly adapted by putting the dough in my adorable pan and poking holes in it and baking at 350 degrees for 15 min. Then I added the almond filling and topped with sliced nectarines, dotted with butter and sprinkled with sugar and baked another 20 min. Oh yeah, it was amazing! Thanks at Downtown Creamery and Bakery for tart dough - ready to go!
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