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Jewel-toned slices of sweet nectarines are gently simmered in a mix of spices and white wine for this flaky tart from Daniel Nicholson's recently released Fruitful. Cinnamon and anise make for a harmonious addition to the sweet wine in which the fruit is poached.
Tips: It's important that you choose nectarines that are firm for this recipe; bruised or overripe fruits get a mealy texture that would be unpleasant in such a tart.
Tweaks: Let's say it's a hot day and you don't particularly feel like turning on the oven, much less whipping up tart dough. The poached fruit is absolutely delicious on its own, and even better over vanilla ice cream. The syrup itself is amazing in Greek yogurt.
As always with our Bake the Book feature, we have five (5) copies of Fruitful to give away.
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