Is every food blog in August about nectarine tarts? Like this one. And this one. And this one. Then there's this article. Obviously, it's nectarine season, and with everybody watching Julie and Julia, I suppose everyone is thinking in French.
I admit, I am, too. This just came out of my oven, very loosely based on the article from the SF Chronicle linked above: A simple sweet pastry crust with butter, flour, and raw sugar, baked in a tart pan sprinkled with chopped sliced almonds and more sugar. Fresh nectarine slices overlay the almonds, then a sprinkle of fresh lemon juice, more sugar, and little dabs of butter. Baked for 35 minutes at 350 degrees. Simple. Yum.
