History and origin of nectarine and blueberry tart
Nectarine and blueberry tart is a fresh and delicious variant of the traditional fruit tarts very popular in various regions. This type of dessert has its roots in European cuisines, where seasonal fruits are combined with soft doughs to create a perfect balance between sweet and sour. In Latin America, although there is no single name for this preparation, they are usually known as "fruit tarts" or "rustic tarts," and they can be adapted according to the local fruits available.
In some countries, such as Mexico and Colombia, tarts with similar fruits are made with native ingredients, and blueberries, which have gained popularity in the region, are integrated into these traditional recipes, adding a modern and healthy touch. It is common to find variations with tropical fruits, but the combination of nectarines and blueberries stands out for its freshness and balanced flavor, ideal for summer desserts.
How to prepare nectarine and blueberry tart
To make the tart, place the flour, salt, and sugar in the processor and pulse several times.
Cut the butter into small pieces and pulse until the mixture looks like breadcrumbs.
Add water and form the dough into a ball.
Knead lightly, place in plastic wrap, and refrigerate for at least 20 minutes.
In a large bowl, whisk the sugar with the cornstarch and gently mix in the nectarines (and optional blueberries).
Sprinkle with lemon juice.
Roll out the dough on a lightly floured surface into a circle approximately 30 cm.
Fold it in half and then in half again and place it on an ungreased baking sheet.
Unfold it.
Pour the fruit and juice onto the dough and make a mound in the center.
Gently fold the edges around the filling, leaving an opening of 15 cm in the middle.
Pinch the folds and brush with water, sprinkle with 1 tablespoon of sugar.
Bake in a preheated oven at 190°C for 35-45 minutes until golden brown.
