This rustic nectarine tart is an easy and delicious summertime treat

Juicy, summertime nectarines shine in this open-faced tart.

Not an experienced baker? No worries with this recipe. Making an open-faced tart is easy as pie. Even easier, in fact. You don’t have to use a pie dish, crimp the edges or roll out two circles of pie dough.

While you can use homemade pie dough for this recipe, store-bought frozen (or refrigerated) dough works just fine.

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Feel free to adjust the sugar levels to your liking. For a variation on this tart, substitute the nectarines for peaches or plums.

Nectarine tart

Yield: 1 pie.

Ingredients

• Frozen store-bought pie crusts
• 6 to 7 nectarines, cut into slices
• 2 tablespoons brown sugar
• Splash of vanilla extract
• 1 tablespoon flour
• Pinch of salt
• 1 egg
• 1 tablespoon turbinado sugar
• Vanilla ice cream, for serving

Instructions

1. If using frozen pie dough, leave the dough on the counter for 20 to 30 minutes to defrost.
2. Flour a work surface and roll out the pie dough, if needed. Transfer to a parchment-lined cookie sheet.
3. Cut the nectarines into slices and place them in a bowl. Add brown sugar, vanilla, flour and salt. Mix well.
4. Arrange the nectarines in the center of the pie dough. Bring up the edges all around the edge of filling to create a tart.
5. Whisk the egg in a small bowl to create an egg wash. Brush the edges of the crust with the egg wash, then sprinkle turbinado sugar on the crust.
6. Bake at 350 degrees F for 25 to 40 minutes until the crust is golden brown.
7. Serve with ice cream.

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