I think after watermelon, nectarines may be my favorite fruit. I love peaches too, but not eating them whole. Unlike people who have skin problems - meaning contact with/ingestion of certain things irritates their skin - for me, it's touch. I have a hard time holding a peach because of the fuzz. It's the same with things that have a powdery texture - like pita bread - and don't get me started on walking barefoot! Even at the beach, you'll only catch me barefoot at the water's edge. I can't stand walking in dry sand. It's awful! I often feel like that old story ... The Princess and the Pea. A single strand of hair sliding down the back of my shirt will make me cray-cray until I can fish it out. OK, why did I write all of that? TMI? Veered slightly off course - now back to the matter at hand ...
INGREDIENTS :
6 T butter
3 T brown sugar
1 c quick oats
1/2 c flour
2 t vanilla
1/2 t salt
3/4 c coconut
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8 oz cream cheese
5.3 oz container coconut yogurt
1 egg
3 T powdered sugar
1 t vanilla
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2 or 3 nectarines
2 T hot pepper jelly
Berries - optional
Sanding sugar - optional
- Preheat oven to 350.
- In the bowl of your food processor or stand mixer, pulse together the crust ingredients until the butter is distributed and starts pulling everything together.
- Press into the bottom and partially up the sides of your tart pan - in my case, that was an 11x7 rectangular pan.
- Bake for about 15" until set and just starting to brown.
- Give the mixing bowl a quick wipe to remove any crust remnants, then throw in the filling ingredients and give it a whirl until smooth.
- Pour filling into crust.
- Arrange fruit on top.
- Melt jelly and brush all over the fruit.
- Return to oven and bake for 30" until filling is set and top is bubbly and fragrant.
- If desired, once cooled, sprinkle a bit of sanding sugar over the top for a bit of crunch, or maybe sprinkle some toasted almonds or chopped pistachios.
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| See all those little bits of hot pepper? :) |
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