Best Taste Of Summer Nectarine Custard Tart Recipes

NECTARINE TART

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.

RUSTIC NECTARINE TART

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.

RHUBARB CRUMBLE ICE CREAM

Steps:

• Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely., In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely., In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding., Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.

SOUR CREAM CUSTARD TART WITH PEACHES, APRICOTS, OR NECTARINES

Steps:

• Making the custard.
• Preheat the oven to 350 degrees[F].
• Adjust rack to upper third of oven and place a heavy baking sheet on the rack.
• Place all custard ingredients in a food processor or blender.
• Process until well combined.
• (To mix by hand: In a large bowl, whisk together the egg with the orange zest, orange liqueur, and orange juice. Mix in sour cream, sugar, and sifted flour until the mixture is well blended. Break up any lumps of flour with your fingers.) The custard can be made up to three days in advance and refrigerated.
• Arranging the Fruit.
• For peaches or nectarine: Do not peel.
• Cut the fruit into sixths.
• Starting at the outside edge of the tart, lay slices on their sides, touching each other, in two concentric circles on the bottom of the baked tart shell.
• Arrange the few remaining pieces, skin side up, in the center to fill in the gaps.
• For apricots: Do not peel.
• Cut the apricots into fourths.
• Arrange the slices in their sides, nestled together, in three concentric circles on the bottom of the baked tart shell.
• Place 2 or 3 slices in the center to fill in the gaps.
• Filling and baking the tart: Place the custard mixture in a heatproof bowl and stir it over gently simmering water until it is just warm to the touch.
• Pour approximately 2 cups of sour cream custard mixture into the tart shell.
• The tops of the fruit slices will be poking up through the custard.
• Place the tart in the oven on the heated baking sheet and bake for 40-45 minutes.
• During baking, the custard will set from the outside edge toward the center of the tart.
• Watch carefully during the last 8 minutes or so of baking, jiggling the baking sheet occasionally, so that you can remove the tart from the oven as soon as the custard has set.
• (Fruit with a high water content may give off a lot of juice when cooked, which will make the center part of the tart appear very loose. Don't think that it means that the custard hasn't set; these juices will be absorbed back into the tart as it) Cool completely.
• Slip a cardboard round underneath and remove the flan ring.
• Serve at room temperature, with Vanilla Sauce flavored with orange liqueur, or Apricot Sauce.