Nectarine Tart

After making apple pie, I sat and tried to figure out what kind of pastry I wanted to make next.

Something summery and bright coloured. Something delicious and I haven't yet previously made.
Why don't I make a nectarine tart? You don't see those very often. Certainly not at Superstore or Safeway... or Costco right?

Dear Stinky Ugly Bruder Vincent,

I made this tart just because you said you would be here in Calgary to eat it. You weren't here so I've given it away. Please do drool while you stare at the photos.. =)

With rotten molding love from you dear crazy sister,

Sarah

Use your favourite pie/tart pastry. Use store bought if you are lazy.

I used my all time favourite buttery flakey pie crust recipe for the tart shell. I don't know if it's even a recipe because I never actually follow it to the T.
Sometimes more water is put in, sometimes more or less butter cut into it.

1 1/4 - 1 1/2 cups AP Flour

1/2 tsp Salt
1/2 cup Butter, cubed and frozen
3-4 tbsp Ice Water

Combine flour and salt together. Add in the butter. Use a pastry cutter and cut the butter in, or if you are like me and too poor to get one, use your hands to do the dirty work. Combine it together until crumbs form. Butter bits of various sizes should still be there, do not get rid of them by over mixing. Add the water in one tbsp at a time, mix it in until the mixture barely turns into a ball of dough. Wrap the dough in a disc shape with plastic wrap and refrigerate for an hour. Then roll out the dough to fit the tart pan, you will have a fist of extra dough depending on how thick you rolled the crust out to be. Patch your dough  with the extra if it rips or if it's too thin. Use a fork and gentle prick the bottom of the crust and refrigerate until needed.

The filling was adapted from A Food Year's Peach and Nectarine Tart.

3/4 cup + 1 tbsp Sugar

1 Orange, juiced and zested

1 tsp pure vanilla extract
3 tbsp cornstarch
7 nectarines pitted and sliced. (The thinner it is, the easier it'll cook. But if they're too thin, they'll turn to mush)

Preheat the oven to 375'F. Combine everything thing together in a large bowl and let it sit for 30 minutes. Brush the tart crust with egg white, this prevents the crust to get soggy. Arrange as many nectarine slices you can fit into the tart shell, while keeping the top flat. Pour in the extra juices from the bottom of the bowl. 

Bake for 1.5 hours or until the juices in the tart are bubbling and thick.

Tip: Place tin foil on top of the tart if the fruit begins to burn. It'll protect it from even more scorching.