Peach-Nectarine Tart

Directions

1. 1
   Line baking sheet with parchment paper; coat parchment paper with cooking spray.
2. 2
   Preheat oven to 35
3. 3
   Stir together nectarines, peaches, and next 4 ingredients in a large bowl.
4. 4
   Let stand 30 minutes, stirring occasionally.
5. 5
   Unroll piecrust on prepared baking sheet.
6. 6
   Roll into a 12-inch circle.
7. 7
   Drain fruit mixture, reserving liquid. Toss nectarines and peaches in flour.
8. 8
   Mound nectarines and peaches in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over fruit, pleating as you go, leaving an opening about 5 inches wide in center.
9. 9
   Stir together egg and 1 Tbsp. water.
10. 10
    Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.
11. 11
    Bake at 350 for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
12. 12
    Meanwhile, bring reserved nectarine-peach liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened.
13. 13
    Let cool slightly.
14. 14
    Brush or drizzle 1 to 2 Tbsp. hot nectarine-peach liquid over exposed fruit in center of tart.
15. 15
    Serve immediately with remaining nectarine-peach syrup, and, if desired, Sweet Cream Topping.