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Nectarine tart adds taste of summer

NEW YORK - Time-consuming desserts often get sidelined in the summertime whirl of activity.

This baked tart recipe, a luscious summer dessert using a fresh nectarine and almond filling with an apricot glaze, saves preparation steps by using frozen puff pastry.

Preparation time for this recipe is about 60 minutes.

The recipe makes enough almond filling to store and get a head start with a second tart, later.

You can keep the extra almond filling refrigerated for up to three days or keep it frozen for up to a month.

Thaw the filling overnight in the refrigerator, but do not use the microwave.

2 eggs, beaten well

7-ounce package almond paste

2 tablespoons butter, melted

1/3 cup sugar

2 tablespoons all-purpose flour

3 large nectarines

3 tablespoons apricot preserves

Thaw one pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees.

Carefully unfold pastry onto a lightly floured counter. Roll dough into a 10- by 12-inch rectangle. With a sharp knife, cut a 1/2-inch strip from all sides. Transfer rectangle to a lined or ungreased cookie sheet.

Lightly brush tart base with some of the beaten egg. Lay the reserved strips along edges, brushing corners with a bit of beaten egg to secure. Brush top of strips with egg, reserving remaining egg for filling. Trim edges and prick bottom of pastry (not edges) with fork.

On large-hole side of box grater, grate almond paste into mixing bowl. Add sugar, remaining egg and butter. Beat until light and fluffy. Mix in flour. Spread one half of almond filling (3/4 cup) on pastry bottom, being careful not to let it overflow onto edges. Cut nectarines into slices slightly thicker than 1/4 inch. Lay on top of filling, making three rows. Bake for 20 minutes. Turn heat down to 350 degrees and bake an additional 10 minutes. Remove pan to wire rack. Melt preserves in microwave or saucepan and brush onto tart. Cool and serve. Makes 12 servings.