Blueberry & Nectarine Open-Face Tart

The crust is tricky. I refrigerated the dough for an hour ( “at least 30 minutes”) and the butter in it solidified the dough like a brick and you’d have to use a sledUge hammer to be able to roll it out. So, I nuked it for 12 seconds on each side and it was too soft. Rolled it out anyway and it did not hold together well. Slapped the thing in the baking pan, filled it and baked as directed. Had to substitute the nectarines with a large orange. It baked up beautifully in spite of the messy crust and was absolutely delicious. Will make again but will roll out the dough on the parchment paper so I won’t have the issue with the dough glued to my counter, and I won’t leave the dough in my refrigerator for more than 30 minutes.