Plum Nectarine Tart

Ingredients:

1 tablespoon flour plus more for dusting

1 sheet frozen puff pastry (half a package), thawed

1/3 cup sugar, plus more for sprinkling

2 large ripe white nectarines

5 ripe plums

Pinch of salt

2 tablespoon peach, plum or apricot jelly

Method:

Preheat oven to 425 degrees.  On a lightly floured surface roll the puff pastry to about 12x14 inch rectangle. Slightly roll and pinch the sides to make a tart shell(about an inch of dough on each side). Use a fork to prick all over the center of the tart shell. Sprinkle the border with sugar. Bake for 10-15 minutes or until golden brown. Meanwhile, halve the fruit and remove the pits. Slice into about ¼ inch thick slices. Place in a bowl; add the tablespoon of flour, 1/3 cup sugar and pinch of salt, mix to combine. If the tart shell it too puffy in the center, use a fork to press down flat. Pile the fruit in the tart shell and spread evenly. Bake another 8-10 minutes or until the fruit has softened. Microwave the jelly until liquefied about 30-45 seconds. Brush over the fruit and let the tart cool to room temp. Enjoy!