Caramelized Nectarine Tart
List of Ingredients
CARAMELIZED NECTARINE TART
serves 8
FOR THE DOUGH:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1 stick) plus 3 teaspoons unsalted butter, slightly softened
and cut into pieces
1 large egg
1 teaspoon milk
FOR THE PASTRY CREAM:
6 large egg yolks
1/2 cup plus 1 teaspoon sugar
2 tablespoons all-purpose flour
1 cup milk
1 vanilla bean, split lengthwise
1 tablespoon confectioners' sugar
FOR THE NECTARINES:
1 1/2 quarts simple syrup (3 cups water and 3 cups sugar boiled for a minute
and cooled)
1 1/2 pounds fresh nectarines, halved and pitted
1/4 cup granulated sugar
Whipped cream, for serving
Recipe
1. To make the dough: In a food processor fitted with the metal blade, add
the flour, salt, and sugar, and pulse to mix. Add the butter pieces, and
pulse until the mixture resembles coarse crumbs. In a small bowl, combine
the egg and milk and beat lightly. Add the egg mixture to the food
processor, and pulse until just combined. Form the dough into a disk, wrap
in plastic, and refrigerate until well chilled, at least 3 hours or
overnight.
2. On a well-floured surface, roll out the dough to a circle about 1/4-inch
thick, and fit it into a 10-inch tart pan. Trim any excess dough, and chill
the crust for 20 minutes.
3. Meanwhile, prepare the pastry cream. In the bowl of an electric mixer
fitted with the whisk attachment, beat the yolks and one-third of the sugar
until the sugar is dissolved and the mixture is pale and forms a slight
ribbon when the beaters are lifted, about 3 minutes. Sift in the flour and
mix well.
4. In a saucepan over high heat, combine the remaining sugar, the milk and
the split vanilla bean and bring to a simmer. Remove the pan from the heat
and slowly pour one-third of the milk mixture into the egg mixture, whisking
constantly. Pour the egg-milk mixture back into the milk, stirring
constantly. Return the pan to the stove over medium-low heat and cook the
custard, stirring constantly, until it thickens enough to coat the back of a
spoon. Strain the custard into a bowl, sprinkle with the confectioners'
sugar, and chill for about 4 hours, until cold.
5. To prepare the nectarines: In a large saucepan over high heat, bring the
simple syrup to a simmer. Add the fruit, being careful not to splash, and
poach the nectarines for about 5 minutes, until tender but still firm.
Remove with a slotted spoon, and peel the fruit when cool enough to handle.
6. Preheat the oven to 400 degrees. Spread the chilled pastry cream evenly
over the bottom of the crust. Arrange the nectarine halves evenly on top and
sprinkle with the sugar. Bake for 20-25 minutes, until the crust is golden
around the edges. Transfer the tart to a wire rack to cool.
7. Just before serving, preheat the broiler. Broil the tart until the cream
turns golden brown, about 1-2 minutes. Watch carefully so the tart doesn't
burn. Alternately, use a blowtorch to brown the tart. Serve with whipped
cream.
Per serving (without whipped cream): 429 calories, 10 g protein, 58 g
carbohydrates, 18 g fat, 220 mg cholesterol, 386 mg sodium, 1 g fiber.
Calories from fat: 37 percent.
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