Nectarine and Blueberry Tart

Truly a beautiful summer treat, when both nectarines and blueberries are abundant at the Farm Market. I also make this in the winter with frozen berries but there is nothing like the taste of local, fresh, fully ripe nectarines, fresh from the local orchard.

So simple. Puff pastry from the market, ready to roll out on its own parchment paper. I use an egg wash ( one egg whisked with water) on the edges.

Whisk a cup of ricotta cheese with 1/4 cup powdered sugar and a bit of vanilla. Smear it on the pastry, leaving the edges clear.

Top with the wedges of 4 ripe nectarines. Top that with 2 cups blueberries. Sprinkle with lemon zest.

Bake at 400° for about 25 minutes.

Cut into slices. Serve warm or at room temperature.