Charming summer rentals do not always have well-equipped kitchens, so it is good to know a few equipment improvisations. For example, a roasting or broiling pan flipped upside down can serve as a cookie sheet. Large cooking pots can be mixing bowls. A chilled bottle of white wine works as a rolling pin. Clothespins are good to close bags of flour securely.
Here is a recipe for a simple fruit tart that can be made without any special kitchen tools.
Crust: Stir the dry ingredients together in a medium-sized bowl. Then cut in the butter with a knife and fork or with a pastry blender until the mixture is like coarse meal. With a fork, stir in the orange juice just until the dough is uniformly moist. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Filling: Preheat the oven to 400 degrees F. Mix the sugar, cornstarch, and cinnamon together. Add the nectarine slices and toss gently.
Roll out the chilled dough between two sheets of wax paper to a 12-inch wide circle. (Wax paper is 12 inches wide, which is useful for estimating diameter). A chilled bottle of white wine makes an adequate rolling pin.
Peel off and discard the top sheet of wax paper. If the dough sticks, stop and refrigerate the dough for 15 minutes to make it easier to remove the paper. Spray a baking sheet with vegetable oil spray or cover it with parchment paper. Invert the pie crust over the baking sheet and peel off the second sheet of wax paper.
Arrange the nectarine slices in the center of the pie dough, leaving a 2-inch border. Brush the fruit with melted butter. Fold the border toward the center. Sprinkle with demerara or granulated sugar. Bake for 25 to 30 minutes or until the crust is golden brown.
Variations: You could use sliced apples, peeled sliced peaches or plums instead of nectarines.