Ingredients
1/2 cup hazelnuts, toasted, loose skins rubbed off
1/4 cup sugar
2 tablespoons all-purpose flour
3 tablespoons unsalted butter, room temperature
1 large egg, lightly beaten
1/2 teaspoon pure vanilla extract
1 sheet frozen puff pastry, thawed
2 pounds nectarines, halved, pitted, and cut into 1/4-inch slices (keep slices together)
1/4 cup apricot preserves, warmed and strained
Preparation
Preheat oven to 400 degrees. In a food processor, pulse hazelnuts, sugar, and flour until finely ground. In a medium bowl, using an electric mixer, beat butter until light and fluffy, about 1 minute. Beat in egg and vanilla, then hazelnut mixture.
Unfold pastry onto a parchment-lined rimmed baking sheet. With an offset spatula, spread hazelnut mixture on pastry, leaving a 1/2-inch border. Shingle nectarines over hazelnut mixture. Bake until pastry is golden and puffed and fruit is tender (if bubbles form in pastry, prick with a knife to deflate), 35 minutes. Brush fruit with preserves; let tart cool 20 minutes before serving.
