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NECTARINE-BLACKBERRY TART

1 1/2 cup all purpose flour
3 Tbsp sugar
1/4 tsp salt
2/3 cups butter
1 egg, lightly beaten
1/4 tsp vanilla
2 Tbsp warm apricot preserves

3 large nectarines sliced
1 cup blackberries
3 Tbsp cornstarch
5 Tbsp sugar divided
1 1/2 Tbsp lemon juice

1/4 cup apricot preserves
1 Tbsp water

Make pastry by placing flour, sugar and salt into food processor.
Pulse 3-4 times. Cut butter into small cubes, place around flour
mixture and process 6-8 seconds. Add egg and vanilla and pulse
until dough clumps. Transfer to lightly floured board. Knead lightly
3 times, divide and wrap dough in plastic and refrigerate 20 minutes.
Generously flour 9-inch tart pan with removable bottom. Roll out
dough between plastic to 1/4 inch and press into tart pan. Line
with aluminum foil and filled with pastry weights. Bake in preheat
375-degree oven 12 minutes. Remove foil and weight and bake 5 more
minutes. Place on rack and brush with apricot jam. Thinly slice
nectarines. Combine cornstarch and 3T sugar in large bowl. Add
nectarines and gently mix, Stir in blackberries and lemon juice
and transfer to cooled tart shell. Sprinkle sugar on top of fruit.
Bake 40 minutes until fruit bubbles and tart is golden. Cool and
brush with glaze.

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