Summer stone fruit crostata with Honey Almond Ice Cream

This free form tart lends itself to whatever stone fruit is in season and in abundance, whether peaches, nectarines or plums. Leave the peels on for the nectarines and plums, but do peel the peaches. The tart dough can be made a day or two ahead of time and kept it in the refrigerator. Just roll it out and fill when you’re ready to bake. Pair this summer tart with a glass of honeyed Late Harvest Sauvignon Blanc. Enjoy!


For the tart dough:

1 cup flour
7 tbsp chilled butter, cut into chunks
1/8 tsp salt
2 tsp sugar
3 tbsp ice water

For the filling:

2 tbsp sugar
1 tbsp cornstarch
5-6 nectarines, peaches or large plums, sliced
One tablespoon lemon juice
1/2 tsp vanilla extract
1 egg, beaten for glaze


For the tart dough:

Pulse flour, salt and sugar in a food processor until blended. Add chunks of butter and blend just until mixture resembles pebbles. Add ice water and pulse just until mixture comes together. Do not let form into a ball. Turn out onto floured surface and shape into a disk. Wrap in wax paper and let rest half an hour

Preheat oven to 375 degrees

Wine Pairing

Serve with Hanna's Late Harvest Sauvignon Blanc.