This was supposed to be one tart recipe, but it morphed into two. The reason being, when you toss an assemblage of ingredients into a food processor and hope they will magically whiz together into tart dough, well.. they don’t always cooperate. Baking has rules. Toasted hazelnuts and a stick of butter do not a tart dough make.
The first crust recipe I tried (which you’ll see in some of the pictures) was far too buttery, and too crumbly. (Just take my word for it that there is such a thing.) Even after some solo time in the oven, the crust would’ve been far better scattered over the top of the nectarines than underneath them.
On my second go around, I added more flour, a touch of baking soda, and an egg. These additions provided much needed structure. Note to self: making dough is not reinventing the wheel. Read more