NECTARINE TART
A beautiful dessert made from any great summer fruit - figs, nectarines, apricots, plums - that, yes, takes a little time. The reward is in the wow factor you get from the result - and in the flavors it provides. Brushing the pastry with a slick of good preserves before you add the fruit will create a thick syrup on the bottom that helps keep the pastry from becoming soggy. Then cut the fruit into quarters or eighths, depending on their size, then crowd the wedges so that they stand at attention in tight concentric circles on a pastry shell. Dust the whole thing with sugar and baste the top with melted butter. Cook and cool the finished tart, then serve with crème fraîche, whipped cream, or a few scoops of your favorite ice cream.
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 149 milligrams, Sugar 22 grams, TransFat 1 gram
NECTARINE TART
This is simple and delicious and works with any stone fruit. Try it with plums or peaches. This is good at room temperature or chilled and is great with a bit of whipped cream or ice cream.
Provided by MarielC
Categories Tarts
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 393.2, Fat 17.6, SaturatedFat 10.3, Cholesterol 111.2, Sodium 112.2, Carbohydrate 55.6, Fiber 2.9, Sugar 35.9, Protein 5.9
RUSTIC NECTARINE TART
This casual tart is very easy to prepare, and it looks and tastes just as sophisticated as one from a fancy bakery.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h20m
Number Of Ingredients 6
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.
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- Roll out the sweet dough to a 2mm thickness and line a 9-inch fluted tart tin with the dough. Press all around for the dough to fill each crevice and for it to stick to the edges of the tin. Cut off the excess dough.
- Fill with pie weight or dry beans over a parchment paper and blind bake at 350°F (180°C) until golden brown and thoroughly cooked, about 30 minutes. Let the tart shell cool in its tin.
- While the tart shell is cooling prepare the filling by blending the nectarines, coconut cream, passion fruit juice, and lemon juice until smooth.
- When ready to eat, slice the nectarines in half, twist to separate the halves, and then remove the stone, being careful not to damage the half nectarines. Place cut-side down on a cutting board and thinly slice the nectarines, removing the end pieces.
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- For the pastry, cream the butter and sugar in a mixing bowl using a wooden spoon until slightly paler. Beat in the egg, lemon zest and vanilla extract, then add the flour and salt and bring together with the spoon into a dough. Flatten into a thick disc, cover with cling film and chill for an hour. (Or use a food processor: whizz the butter with the sugar, then whizz in the egg, lemon and vanilla. Add the flour and salt, then pulse to a dough.)
- To make the pastry cream, warm the milk with the vanilla pod and seeds and half the sugar in a medium pan over a low-medium heat until steaming (don’t let it simmer/boil).
- Get out a baking tray and sheet of cling film. Whisk the yolks and remaining sugar in a mixing bowl until the sugar has dissolved, then whisk in the flour and cornflour. Pour half the warm milk into the egg yolk mixture, whisk until just combined, then pour it back into the pan. Whisk for 5-7 minutes over a low heat until thickened. Remove the vanilla pod, then pour the mixture into the baking tray and cover with cling film touching the surface. Cool, then put in the fridge.
- When the pastry has chilled, quickly roll it out to a £1 coin thickness on a lightly floured surface. Line the 23cm fluted tart tin with the pastry, pressing it well into the flutes. Roll a rolling pin over the top of the tart case to cut off the excess. Using your fingers, gently work the pastry up the sides of the tin so it stands just proud of the top. Chill the tart case for 30 minutes. Remove the pastry cream from the fridge and let it come back to room temperature. Heat the oven to 190°C/170°C fan/gas 5.
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