Nectarine Tart
from New York Times Cooking
Summer Dessert
- 1.500 Cup Flour (Wiki) Explore
- 11.000 Tablespoon Cold unsalted butter (Wiki) Explore
- 0.500 Teaspoon Salt (Wiki) Explore
- 1.000 Cup Crème fraîche (Wiki) Explore
- 1.000 Egg yolk (Wiki) Explore
- 2.500 Pound Fruit nectarines
- 4.000 Tablespoon Sugar (Wiki) Explore
- 6.000 Tablespoon Red currant jelly, or other preserves (Wiki) Explore