Deloress Sunflower Tart Recipes
DELORES'S SUNFLOWER TART
Steps:
- To make the custard, place the eggs and yolks in a large, heavy-bottomed saucepan and whisk to combine. Whisking after each addition, add the sugar, lemon juice and zest. Add the butter, place over medium heat and cook, stirring constantly, until custard reaches 160 degrees on a candy thermometer or has thickened. (Do not let it boil or it will curdle.) Immediately scrape it into a bowl, cover with plastic wrap and refrigerate until cool.
- To make the crust, roll half the pie pastry into an 11-inch circle on a lightly floured surface. Ease the dough into a 9-inch tart pan with a removable bottom. Fold any excess into the pan and press it against the sides. Place the pan on a baking sheet. Surround its outside edge with a collar of aluminum foil.
- Beat together the yolk and water. On a lightly floured surface, roll the remaining dough out to a thickness of inch. Cut into petals 2 inches long. Using a bit of the egg-and-water mixture as glue, attach petals to the dough just inside the pan's rim. Refrigerate 1 hour.
- Preheat oven to 400 degrees. Line the tart shell with a piece of foil and fill with dry beans. Bake 20 minutes. Carefully remove foil and beans and bake an additional 15 to 20 minutes or until golden brown. Remove from the oven and cool.
- One hour before serving, spread the cooled custard into the tart shell. Arrange nectarine slices in the custard so that only the red skins are exposed. In a small saucepan, heat the jam until just melted and with a pastry brush quickly spread it over the nectarine petals. Chill for 1 hour. Serve cold or lightly brown under the broiler. Carefully remove from the pan. Garnish with currants and serve.
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