Ingredients
1/2 c. hazelnuts
1/4 c. sugar
2 tbsp. all-purpose flour
3 tbsp. unsalted butter
1 large egg
1/2 tsp. pure vanilla extract
1 sheet frozen puff pastry
2 lb. nectarines
1/4 c. apricot preserves
Preparation
Step 1Preheat oven to 400 degrees F. In a food processor, pulse hazelnuts, sugar, and flour until finely ground. In a medium bowl, using an electric mixer, beat butter until light and fluffy, about 1 minute. Beat in egg and vanilla, then hazelnut mixture.Step 2Unfold pastry onto a parchment-lined rimmed baking sheet. With an offset spatula, spread hazelnut mixture on pastry, leaving a 1/2-inch border. Shingle nectarines over hazelnut mixture. Bake until pastry is golden and puffed and fruit is tender (if bubbles form in pastry, prick with a knife to deflate), 35 minutes. Brush fruit with preserves; let tart cool 20 minutes before serving.
