Nectarine Lime Curd Tart With A Brown Sugar Crust Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
• Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

Steps:

• Make curd:
• Halve and pit nectarine. Cut halves into pieces and in a blender purée until smooth. In a heavy saucepan whisk together purée, yolks, granulated sugar, lime juice, butter, and vanilla. Cook mixture over moderately low heat, whisking constantly, until it just reaches a boil, about 7 minutes, and immediately remove pan from heat. Strain curd through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper. Chill curd at least 2 hours and up to 2 days.
• Make crust:
• Preheat oven to 375°F.
• Cut butter into pieces. In a food processor pulse flour, brown sugar, and salt until combined well. Add butter and blend until a dough begins to form (mixture should hold together when squeezed between fingers). Press dough evenly into bottom and up sides of a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim. Bake crust in middle of oven 20 minutes and cool in pan on a rack. Crust may be made 2 days ahead and kept in pan, covered, at room temperature.
• Halve and pit nectarines. Cut halves into 1/4-inch-thick slices. Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top. In a small saucepan heat jam over low heat until hot. Pour jam through a sieve into a bowl, pressing hard on solids. Lightly brush fruit with glaze. Chill tart, loosely covered with plastic wrap, until ready to serve. Tart may be made 1 day ahead and chilled, covered.

Steps:

• Preheat oven to 350 degrees.
• Peel the nectarines and cut into slices. Toss with the lemon juice and a few pinches of sugar if the fruit is not too sweet. If the fruit is sweet and fresh skip the sugar. Set aside.
• Cream the sugar and butter in a bowl until light and fluffy. Add the flour, baking powder, salt, and eggs and beat until combined.
• Spoon batter into a 10 inch pie pan (it will look like there is not enough batter but there is). Place the nectarine slices on top of the batter packing them in tightly. Sprinkle lightly with lemon juice and some sugar, depending on the sweetness of the fruit.
• Bake 50 to 60 minutes until golden brown. Cool. Refrigerate if desired. Sprinkle a bit of powdered sugar on top if desired.

Steps:

• Preheat oven to 425 degrees. Place folded pastry on a lightly floured work surface; roll out to a 12-by-14-inch rectangle. Trim edges to make even.
• Place pastry on a parchment-lined baking sheet. With a sharp paring knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Sprinkle the border with 2 teaspoons sugar. Refrigerate until slightly firm, about 10 minutes (or up to 1 day, covered with plastic wrap).
• Bake chilled dough until puffed and golden brown, 10 to 15 minutes. Meanwhile, in a large bowl, gently toss sliced nectarines with 1 tablespoon flour, remaining 1/3 cup sugar, and salt.
• With a fork, press dough inside border to make level; arrange nectarines in rows on top (or pile nectarines on top and then spread evenly).
• Bake, loosely tented with foil, until nectarines have softened, about 10 minutes.
• Brush nectarines with warm jelly. Let cool to room temperature, about 20 minutes. To serve, cut into 8 pieces.

Steps:

• Blend flour, salt and 2 tablespoons sugar in a bowl or food processor. Dice 8 tablespoons of the butter. Use a pastry blender or two knives to blend flour mixture and butter, or pulse them together in a food processor to make a crumbly mixture. Beat the egg yolk with 3 tablespoons cold water. Dribble it over the flour mixture, then stir or pulse slowly until the mixture starts clumping together. A bit more water may be necessary. Gather dough in a loose ball and form into a disk on a lightly floured surface.
• Heat oven to 375 degrees. Roll out dough and line a 10-inch loose-bottom tart pan. Line pastry with a sheet of foil and spread pastry weights or dry beans on top. Bake 12 minutes. Meanwhile, melt the remaining butter, cooking it on low until it turns a light nut brown. Pit fruit (except figs) and cut in eighths or, if fruit is small, fourths. After 12 minutes, remove foil and weights from pastry. Return pastry to oven and continue baking until it is lightly browned, another 8 to 10 minutes. Remove pastry from oven and increase temperature to 400 degrees.
• Brush pastry with preserves. Arrange fruit in tight concentric circles, starting by placing it around the perimeter, skin side down, against the vertical sides of the pastry and standing it up as much as possible. Brush with melted butter. Dust with remaining sugar. Bake about 35 to 40 minutes, until edges have browned but fruit has not collapsed. Cool before serving with crème fraîche.

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm. (Note: I prepared my pan with a little baking spray, just to be sure it wouldn't stick.).
• Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
• Fill the tart shell with lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

Steps:

• Make crust:.
• Preheat oven to 350 degrees and butter a 9-inch tart pan with a removable fluted rim.
• In a food processor pulse almonds, sugar and salt until almonds are ground fine.
• In a bowl toss nut mixture with cookie crumbs and butter until combined well.
• Sprinkle half of crumb mixture onto bottom of pan near rim, pressing evenly up side.
• Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge.
• Bake crust in lower third of oven 10 minutes, or until a deeper shade of golden brown, and cool on a rack.
• Make filling:.
• In a heavy saucepan cook sugar, butter, eggs and lime juice over moderately low heat, whisking frequently until thick enough to hold marks of whisk and first bubbles appear on surface -- about 12-15 minutes.
• Stir in zest and cool. (Filling may be made 1 week ahead and chilled, its surface covered with plastic wrap.).
• Spoon filling evenly into crust and cover surface with a buttered round of wax paper.
• Chill tart, covered, at least 1 hour and up to 24.