Yield: four 4-inch tarts.
ngredients
4 sheets phyllo dough, thawed if frozen
1/3 cup butter, melted
4 yellow or white nectarines
1/4 cup granulated sugar
Directions
Heat your oven to 350°F (180°C).
While working, keep the phyllo covered with plastic wrap and a damp kitchen towel to keep it from drying out. Remove one sheet of phyllo and place it on a large work surface and brush it with the melted butter. Cut the phyllo in half lengthwise, then cut each half into thirds, so that you end up with six squares. Stack the six squares kitty-corner, alternating squares (i.e., square, diamond, square, diamond), then press the stack into a 4-inch tart mold. Top with a square of parchment and fill with pie weights or beans and repeat the process with the rest of the phyllo sheets.
Bake the phyllo shells for 6-8 minutes, then remove the parchment and pie weights and allow them to cool slightly while you prepare the filling.
Slice the nectarines into very thin wedges, about 3-4mm. Arrange the slices in concentric rings in the phyllo shells, overlapping each slice slightly. For the center, wrap and very thin slice of nectarine into a tight circle and press it into the middle of the tart.
Brush the tarts lightly all over with the remaining melted butter and sprinkle them with the sugar. Bake for 15-20 minutes, until the fruit is warmed through and the phyllo is golden brown. Serve warm or at room temperature.
