WHITE NECTARINE & RASPBERRY TART
List of Ingredients
WHITE NECTARINE & RASPBERRY TART
The secret to this deliciously simple tart is to select perfectly
ripe nectarines and raspberries. Farmers' markets are a good source
for the high quality fruit you're looking for here. From Julie
Cookenboo of Oliveto in Oakland.
INGREDIENTS:
Tart Dough
-- 2 cups all-purpose flour
-- 1/4 cup sugar
-- 1/3 teaspoon salt
-- 1 cup chilled unsalted butter
-- 1 egg yolk
Filling
-- 3 or 4 nectarines
-- 2 teaspoons all-purpose flour
-- 1/2 basket raspberries
-- 3 tablespoons sugar
Glaze
-- 1 nectarine
-- 1/2 cup water
-- 2 tablespoons sugar
INSTRUCTIONS: For the dough: Combine the flour, sugar and salt in the
bowl of an electric mixer. Cut the butter into 1/2-inch chunks and
add to the bowl. Using the paddle attachment, mix the ingredients on
the lowest speed just until they start to come together in the middle
of the bowl around the paddle. Stop the mixer, add the egg yolk, and
continue mixing until a smooth uniform dough forms. Remove dough from
the bowl, divide into 2 equal pieces, and form each into a flattened
disk about 1 inch thick. Wrap in plastic wrap and refrigerate for
several hours.
Preheat the oven to 350 degrees. Have ready a 9-inch tart pan.
Remove 1 pastry disk from the refrigerator and let soften a bit if
it's really hard -- this will depend on the temperature of your
refrigerator. This dough has a lot of butter in it, which means that
it needs to be fairly cold when rolled. Roll out to a circle that is
1 inch bigger all around than the tart pan.
Fit the dough into the pan and trim off the overhanging pastry. Place
the pan in the freezer for 10 minutes.
Place the pan on the bottom rack of the oven and bake for 15 to 20
minutes, until golden. Let cool to room temperature. This recipe
yields enough pastry for 2 tarts. The remaining dough will keep for
up to 3 days in the refrigerator; or freeze the dough, wrapped
airtight, for up to a month.
For the filling: Preheat the oven to 400 degrees. Cut the nectarines
in half and pit them. Cut each half into thin slices, approximately
1/4 inch thick. Sprinkle the bottom of the tart shell evenly with
flour. This will help to absorb some of the juices so the tart won't
be too juicy. Arrange the nectarine slices in the shell in a random
pattern, overlapping them slightly. Sprinkle the raspberries over the
nectarines. Sprinkle the sugar evenly over the fruit.
Bake on the middle shelf of the oven for about 35 minutes, or until
the crust is well browned and the nectarine slices are tender to the
touch. Remove from the oven and let cool.
For the glaze: Chop the nectarine into 1-inch pieces. Place in a
saucepan and add the water and sugar. Bring to a boil, and boil over
medium heat for 10 to 15 minutes, until the nectarine pieces are
completely cooked. Strain through a fine mesh strainer, being careful
not to push any pulp through. Return the liquid to a boil and boil
rapidly until thickened. When the glaze is ready, rather large, foamy
bubbles will appear on top. This should take only 2 or 3 minutes.
Remove from heat and let cool.
Just before serving the tart, brush the fruit with a thin layer of
glaze. If the tart is glazed ahead of time, the fruit will absorb the
glaze and will not be beautifully shiny at serving time.
Serves 8.
PER SERVING: 410 calories, 4 g protein, 46 g carbohydrate, 24 g fat
(15 g saturated), 89 mg cholesterol, 94 mg sodium, 3 g fiber.
Recipe
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