Best Taste Of Summer Nectarine Custard Tart Recipes

RUSTIC NECTARINE TART

Steps:

• Preheat oven to 425°F. 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 flour, remaining 1/3 cup sugar, and the 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, tented with foil, until nectarines have softened, about 10 minutes. Remove from oven and brush nectarines with warm jelly. Let cool completely, about 20 minutes, before cutting and serving.
• Nutrition Information
• (Per Serving)
• Calories: 194
• Fat: 8.6g (2.2g Saturated Fat)
• Protein: 3.2g
• Carbohydrates: 29.6g
• Fiber: 1.7g

STONE FRUIT CUSTARD TART

Steps:

• Crust
• Preheat an oven to 375°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Set aside.
• Pulse pistachios in a food processor until finely ground. Transfer 4 Tbsp. to a small bowl; set aside.
• Scrape reserved browned butter over pistachios in food processor; add egg, brown sugar, flour, salt, and baking powder. Pulse until incorporated, then process, scraping down sides as needed, until mixture looks like wet sand and holds together when squeezed in your hand, about 2 minutes.
• Press dough evenly into bottom and about 2" up sides of pan with a straight-sided glass or measuring cup. Chill while you make the filling.
• Filling and assembly
• Process eggs and brown sugar in clean food processor until eggs are well combined, about 1 minute. Scrape down sides; add sour cream, vanilla bean paste, cardamom, ginger, orange zest, and salt. Sprinkle flour and 2 Tbsp. reserved pistachios over; process until smooth, about 1 minute.
• Starting at the edges of the chilled tart shell and working inward, arrange stone fruit in snug concentric circles, standing each wedge up so one tip is raised and rounded skin side is pressed against crust. Carefully pour custard around fruit (fruit should not be completely covered). Sprinkle coarse sugar over.
• Bake pie until crust is golden brown and filling is puffed and set in the center (it shouldn't wobble when gently shaken), 70-75 minutes. Transfer pan to a wire rack and scatter remaining reserved 2 Tbsp. pistachios over. Let cool, then chill, uncovered, until fully set.
• Unmold tart. Dust with powdered sugar and/or top with dollops of whipped cream or crème fraîche if desired. Serve chilled or room temperature.

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.

TASTE OF SUMMER NECTARINE CUSTARD TART

Steps:

• Combine flour, baking powder, salt and the 1/2 cup of sugar. Cut in butter, using pastry blender (or two butter knives) until crumbly in consistency. Pat this mixture evenly into a buttered 9" x 13" metal baking pan. Try not to have the corners too thick. Remember not to "play" with this pastry too much. Just pat gently into the pan.
• Be ready to make your custard while the pastry is baking. Bake pastry @ 400F on low shelf in oven. Check at 8 minutes. Mix together the custard ingredients: egg yolks lightly beaten with the other 1/2 cup sugar. Add sour cream (or yogurt) and your extract of choice (vanilla or orange). Pastry may take 10 to 12 minutes to bake. Make sure it is only lightly browned. Remove from oven. Leave oven on.
• Pour your mixed custard evenly over the lightly browned pastry. Make sure to get custard to the corners. Return the pan to the still 400F oven. Bake a further 5-10 minutes, or until custard is set, and no longer jiggly. Do not over bake. Prepare your nectarine slices while the pastry and custard is cooling on a rack. Chill the custard and pastry for five minutes if you like, but it's not absolutely necessary.
• Look at the pretty nectarines. I like to leave the skins on. Your tart will taste better the higher quality fruit you use. Organic is best, if you can get it. These nectarines pictured are from my tree.
• Slice the nectarines about 1/4 inch thick. Lay them atop custard as shown in photo. This tart is best served after chilling about an hour or more in refrigerator. I can never wait that long and like to eat it straight away. Cut into slices, according to your whim. This recipe has been doubled from original, so it is easy to make only 1/2 if you have a 9" x 9" pan. Hope you like it.