White Nectarines and Pate Brisee Stars

When I made my Fourth of July Blueberry Pie (see separate entry), I had several leftover stars cut from the pie crust. Rather than let them go to waste, I used them in a quick summer dessert of my own creation.

In a shallow ovenproof container, I formed concentric rings of white nectarine slices. I sprinkled a bit of sugar on top of them. Then, I overlapped the pate brisee stars atop the fruit. With a pastry brush, I dabbed a mixture of 1 tbs heavy cream and 1 large egg yolk all over the dish. I baked it at 350 degrees until the nectarines became soft and tender and the stars turned a flaky golden brown.This recipe enabled me to use up both ripe fruit and leftover pastry scraps!