Rustic Nectarine Tart

Ingredients

• 1 tablespoon all -purpose flour plus more for dusting
• 1 sheet frozen puff pastry (from 17.3-ounce package) thawed according to package instructions
• 1/3 cup sugar plus 2 teaspoons for sprinkling
• 5 large ripe nectarines (about 1 1/2 pounds) halved pitted, and slice 1/4 inch thick
• Pinch of salt
• 2 tablespoons seedless red-currant jelly warmed until liquefied

Instructions

1. 1
   Preheat oven to 425 degrees. Place folded pastry on a lightly floured work surface; roll out to a 12-by-14-inch rectangle. Trim edges to make even.
2. 2
   Place pastry on a parchment-lined baking sheet. With a sharp paring knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Sprinkle the border with 2 teaspoons sugar. Refrigerate until slightly firm, about 10 minutes (or up to 1 day, covered with plastic wrap).
3. 3
   Bake chilled dough until puffed and golden brown, 10 to 15 minutes. Meanwhile, in a large bowl, gently toss sliced nectarines with 1 tablespoon flour, remaining 1/3 cup sugar, and salt.
4. 4
   With a fork, press dough inside border to make level; arrange nectarines in rows on top (or pile nectarines on top and then spread evenly).
5. 5
   Bake, loosely tented with foil, until nectarines have softened, about 10 minutes.
6. 6
   Brush nectarines with warm jelly. Let cool to room temperature, about 20 minutes. To serve, cut into eight pieces.