DUNHAM CELLARS WINE CLUB - October 2013
-Joanne Dunham, Winery Owner
• 2 medium – large nectarines, ripe
• 2 Tablespoons sugar
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• ¼ cup toasted pecans, finely chopped
• 4 sheets phyllo dough
• Butter flavored cooking spray
2011 Late Harvest Riesling
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper and set aside.
In a medium bowl, combine the sugar, spices and nuts. Place one sheet of phyllo on the counter lengthwise (cover the others with a damp cloth while you are working, so they won’t dry out). Spray the bottom half with butter spray and sprinkle with a bit of the nut mixture. Fold down the top half over the butter and nuts, and pat down a bit. Repeat the process with butter spray and nuts, fold and pat down. For the next layer, use butter spray and place nuts on the right side side of the phyllo and fold the left side over. Place on baking sheet.
Cut nectarines in half and remove pits. Place cut sides down and slice thinly. Place sliced nectarines on top of each tart, layering the slices as you go. Spray the top of
each tart with butter and sprinkle any leftover nut mixture. Bake for 20-25 minutes, turning pan halfway through until phyllo is golden and crunchy. Let cool and serve.