Wednesday, June 8, 2011

Rustic Nectarine Tart

Rustic Nectarine Tart


Nectarines are peaches' less-famous siblings. When it comes to the dessert course, a peach is more likely to show up than a nectarine. Peach cobbler, coconut-peach pie, peach melba, peach crumble... and the list goes on. What about nectarines? Is their smooth, plum-like skin not appealing? I have ditched the peaches (for now at least) and jumped over to nectarines this season. Starting with a beautiful, rustic, yet easy nectarine tart. Can you tell I like tarts?! What really makes this tart so great is the puffed-up, sugary crust. And, come on, how could anything made with puff pastry not taste fabulous? Rating: 5 out of 5.




Rustic Nectarine Tart: MarthaStewart.com

Ingredients:
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions
- 5 large ripe nectarines (about 1 ¾ pounds) halved, pitted, and sliced ¼ inch thick
- ⅓ cup sugar plus 2 teaspoons for sprinkling
- 1 tablespoon all-purpose flour
- Pinch of salt
- 2 tablespoons seedless red-currant jelly warmed until liquefied

Instructions:
- 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 ½ 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 ⅓ 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 eight pieces.


“This rustic nectarine tart is very easy to prepare, and it looks and tastes
just as sophisticated as the ones from a pastry shop or restaurant.”

Rustic Nectarine Tart

Rustic Nectarine Tart

Rustic Nectarine Tart

10 comments:

Chele said...

Nothing rustic about that! It looks fab.

Gloria said...

Delicious!!! gloria

cakeje van eigen deeg said...

very nice indeed!!

WizzyTheStick said...

Wow. This is just too beautiful

Dianne said...

This nectarine tarte looks divine - and made with puff pastry Yum! a slice served with a goodly dollop of creme would be wonderful!

Shannon Riley said...

This looks amazing! :D

Les rêves d'une boulangère (Brittany) said...

This looks so delicious! I don't use nectarines enough..and with pastry this fruit would just shine. Ive wanted to make this style of tart for a long time. Merci for the reminder

alexandtheweb said...

It really really shows off the nectarines perfectly. Gorgeous!

Sandy at Ooh La Frou Frou said...

This is so beautiful you almost feel as if you'd HAVE to take a picture of the pretty thing on your plate before devouring it. Love how a slice of it looks very artistic with it's off-center nectarines. Love!!!

Eliana said...

I actually prefer nectarines waaaay more than peaches. SO this dessert looks perfet to me.