Best 4 Nectarine And Peach Summer Tart Recipes

NECTARINE AND PEACH SUMMER TART

Steps:

• 1. Preheat the oven to 400°F. Fit the puff pastry into the tart pan and refrigerate for 30 minutes.
• 2. Peel the peaches. Cut them and the nectarines into thin wedges. Reserve.
• 3. In a small bowl whisk together the cream, sugar, egg and th e nut powders. If you don't find hazelnut powder, simply substitute almond powder.
• 4. When the pastry is chilled, arrange the fruits in it in concentric circles, mounding any extra slices in the center. Pour the cream evenly over the fruit, and bake the tart in the middle of the oven until the cream and fruit are golden on top, about 45 minutes. Remove from the oven and remove the tart from the pastry ring. When the tart is almost cool, slip it off the tart pan onto a serving platter, and serve.

NECTARINE AND PEACH SUMMER TART

Steps:

• Preheat the oven to 400°F. Fit the puff pastry into the tart pan and refrigerate for 30 minutes.
• Peel the peaches. Cut them and the nectarines into thin wedges. Reserve.
• In a small bowl whisk together the cream, sugar, egg and the nut powders. If you don't find hazelnut powder, simply substitute almond powder.
• When the pastry is chilled, arrange the fruits in it in concentric circles, mounding any extra slices in the center. Pour the cream evenly over the fruit, and bake the tart in the middle of the oven until the cream and fruit are golden on top, about 45 minutes. Remove from the oven and remove the tart from the pastry ring. When the tart is almost cool, slip it off the tart pan onto a serving platter, and serve.

GIANT PEACH, NECTARINE & APRICOT MERINGUE TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the pastry on a large baking sheet and mark a border 2cm from the edge with a knife. Bake for 10-12 mins until puffed up, golden and crisp underneath. Mix the crème fraîche, whole egg, ground almonds, vanilla extract and 40g of the sugar together.
• Push the centre of the pastry down and spread this with the almond and crème fraîche mixture, then top with the fruit. Warm the jam in the microwave, then sieve and brush all over the fruit. Bake in the oven for 10 mins.
• Meanwhile, whisk the egg whites until stiff in a big mixing bowl. Add the remaining 100g sugar, the almond extract, if using, and cornflour, and whisk again to a thick, smooth glossy meringue. After 10 mins, remove the tart from the oven and turn down to 160C/140C fan/gas 3. Dollop the meringue in spoonfuls over the tart, then scatter over the almonds. Bake for another 10-12 mins until the meringue feels crisp to touch. Eat at room temperature with more crème fraîche.

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.