Light Nectarine Tarts

A sweet treat showing off the fruits of summer

 


Ah, the fruits of summer! There’s nothing more refreshing than having peach juice dripping down my chin or devouring a bowlful of lush, ripe cherries. As good as they are in a simple fruit salad to end a meal on light note, sometimes you want something a little more elegant when celebrating an occasion or having guests over for dinner.

These little gems are easy to make and the combination of the crunchy phyllo, the sweet nectarines
and the spicy nutmeg and cinnamon give you a ‘mouthful of wonderful’ without heaviness or megacalories. If you prefer peaches or even cherries, it’s an easy swap. The cherries can be cut into quarters and placed on the tart in smaller rows.
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Try them as a light ending to a grilled steak, or if you’re giving a dinner party and want a bite-sized version, simply cut the phyllo in half or thirds just before placing the fruit on top. Then cook as directed.

Nectarine Tarts

Ingredients:

2 medium-large nectarines, ripe
2 tbsp sugar
¼ tsp ground nutmeg
¼ tsp ground cinnamon
¼ C walnuts, chopped fine (can also use pecans)
4 sheets phyllo dough
Butter spray


Preheat oven to 375.  Take a large baking sheet and line it with parchment.  Set aside.


Cut the nectarines in half and remove the pit. Place cut side down and thinly slice. Set aside. In a medium bowl, combine the sugar, spices and nuts. Put one sheet of phyllo on the counter, lengthwise (covering the others with a damp cloth so they don’t dry out). Spray the bottom half with butter spray and sprinkle with a bit of the nut/sugar mix. Fold over the top half and pat down a bit. Repeat the process once more. For the third fold, go sideways, spraying the right side of the dough and folding the left side over. Place on the baking sheet and do the same thing with the other sheets of phyllo.


Place the nectarines on top of the tarts, layering each end over the other as you go. Spray the top of each tart and sprinkle with any leftover nut/spice mix. Bake for 20-25 minutes, turning pan half way through, until phyllo dough is golden and crunchy. Remove, let cool and serve.


Try these with a bit of coffee ice cream on the side. Wow!

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