Nectarine and Peach Summer Tart

Ingredients

• 1 large egg
• 8 ounces puff pastry
• 28 ounces nectarines and peaches
• peaches
• ¼ cup sugar
• ¹/₃ cup creme fraiche
• 1 tablespoon hazelnut powder
• + 1 more ingredients
• • 1 tablespoon almond powder

Preheat the oven to 400°F. Fit the puff pastry into the tart pan and refrigerate for 30 minutes. Peel the peaches. Cut them and the nectarines into thin wedges. Reserve. In a small bowl whisk together the cream, sugar, egg and the nut powders. If you don't find hazelnut powder, simply substitute ...

View full recipe at Epicurious