Nectarine Tart

Tart with really huge amount of nectarines.

Ingredients for the short pastry:

• 400 g wheat flour
• 240 g butter, cold and diced
• 120g caster sugar
• pinch of salt
• 5 - 6 tbsp cold water

Sift flour, add the butter, chop quickly with a knife until the dough will resemble crumble. Add sugar, salt, cold water and quickly knead. Form the dough into a ball, wrap it with plastic wrap, cool in the refrigerator for 30 - 60 minutes.

The cooled dough divide into two parts, one should be little bigger.

Spread the cake tin with butter and sprinkle with wheat flour. The cooled dough (bigger part) roll out to a thickness of about 3 mm and put it to the form - the bottom and sides of the mold.
Put nectarine filling (recipe below) and blackberries on top. Roll out the remaining dough to a thickness of about 3 mm and cut out of it strips 2 cm wide. Put the strips on top of the filling. Spread the pastry with beaten egg.

Bake at 180 ° C for about 50 - 60 minutes.
Sprinkle the cake with caster sugar.

Additionally:

• 1 egg beaten with 1 tablespoon water for brushing the top

Nectarine filling:

• 1 kg of nectarines, halved
• 1/3 cup sugar
• 3 tablespoons potato starch
• 10 blackberries

Put all ingredients in a bowl and mix.

Enjoy!