I love to eat (that’s the Italian in me) but am embarrassed to say that I barely know how to cook & let alone bake.  So when my good friend Lilian said I HAD to try this nectarine tart I knew the only way that would happen is if she made it for me.  She adapted the recipe from Food & Wine by substituting peaches for perfectly ripe nectarines & made the crust out of ginger snaps.  I know it may sounds feminine for a guy to be raving about a tart but it was delicious & something I definitely recommend all foodies out there to give a try.

The original recipe is in Food & Wine magazine (Sept. 2009)
http://www.foodandwine.com/recipes/white-peach-tart

As described by Lillian Sizemore:

I used organic yellow nectarines because they looked and smelled the best at the market.

For the tart dough, I had the idea to add crispy ginger thin cookies (Anna’s Ginger Thins) to the flour. I pulsed the thin cookies in the food processor until fine, and replaced 1/4 cup of the flour with the ginger cookies. I also added a dash of cinnamon. The hint of spice paired perfectly with the nectarines.

I didn’t have peach preserves, so I used apricot-orange marmalade (Trader Joe’s brand).

Technical notes:
The dough is really loose, so work quickly as you knead. I dusted with flour as I worked or it sticks to the counter, your hands, everything. I did follow the instructions and used firm fruit. With firm stone fruit, it doesn’t want to fall away from the pit so easily, so be patient as you slice it or you’ll bruise the fruit and it won’t look so good.

My final note:  Hold love in your heart as you work. Delicious!!!