Nectarine Tart Recipe 465

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FRESH NECTARINE TARTS WITH LEMON MASCARPONE FILLING



Fresh Nectarine Tarts with Lemon Mascarpone Filling image

These Fresh Nectarine Tarts with Lemon Mascarpone Filling are light-tasting, and a delightful treat perfect for breakfast, brunch or even dessert!

Provided by Chrissie (thebusybaker.ca)

Categories     Dessert

Time 30m

Number Of Ingredients 10

1 sheet of frozen puff pastry (thawed in the fridge overnight)
1 egg
1 tbsp water
1 tbsp turbinado sugar
250 g Mascarpone cheese (at room temperature)
1/3 cup powdered sugar
zest of 1/2 lemon
1 cup whipped cream (or whipped topping, if desired)
2-3 fresh nectarines (pitted and cut into slices with the skins on)
2-3 tablespoons real maple syrup

Steps:

  • Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet with a piece of parchment paper.
  • Using a knife or pastry cutter (a pizza cutter works great too!), cut the sheet of puff pastry into 4 squares equal in size and shape and arrange them on the prepared baking sheet with lots of space between them.
  • Slice a smaller square inside the larger one, creating a 1.5cm border around the edge of each piece of the puff pastry dough. Be careful not to slice all the way through the dough - just about halfway through the thickness of the dough.
  • Use a fork to dock the inner square of puff pastry dough (poke holes in it). This will prevent the inner square from rising up as much as the outer border will when it's baking and it will create the perfect shape for the fillings.
  • Beat the egg and the 1 tbsp of water and brush the borders of the puff pastry dough very lightly with this mixture. You'll have tons of the egg wash left over...don't overdo it, or you'll end up with very egg-y edges, and nobody wants that!
  • Sprinkle the borders of the puff pastry dough with the turbinado sugar and bake at 400 degrees Fahrenheit for about 15 minutes, or until the pastries are a light golden brown, especially around the edges.
  • When you take them out of the oven, immediately push down the middle square lightly with the back of a spoon or fork. It will probably have risen up a bit during baking and it's important that it's lower than the golden, sugary border.
  • Let the pastries cool to room temperature while you prepare the mascarpone filling.
  • Using a stand mixer fitted with the paddle attachment (or a hand mixer) combine the Mascarpone cheese with the powdered sugar and the lemon zest until the mixture is smooth.
  • Fold in the whipped cream or whipped topping with a rubber spatula.
  • Spread the Mascarpone mixture into the tart shells once they've cooled completely. Gently top with the slices of nectarine and a drizzle of maple syrup.
  • Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 782 kcal, Carbohydrate 58 g, Protein 11 g, Fat 56 g, SaturatedFat 26 g, Cholesterol 115 mg, Sodium 205 mg, Fiber 2 g, Sugar 26 g

NECTARINE TART



Nectarine Tart image

This is simple and delicious and works with any stone fruit. Try it with plums or peaches. This is good at room temperature or chilled and is great with a bit of whipped cream or ice cream.

Provided by MarielC

Categories     Tarts

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup unsalted butter
3/4 cup sugar
1 cup unbleached flour, sifted
1 teaspoon baking powder
1 pinch salt
2 eggs
6 -7 nectarines
1 pinch sugar
1 teaspoon lemon juice

Steps:

  • Preheat oven to 350 degrees.
  • Peel the nectarines and cut into slices. Toss with the lemon juice and a few pinches of sugar if the fruit is not too sweet. If the fruit is sweet and fresh skip the sugar. Set aside.
  • Cream the sugar and butter in a bowl until light and fluffy. Add the flour, baking powder, salt, and eggs and beat until combined.
  • Spoon batter into a 10 inch pie pan (it will look like there is not enough batter but there is). Place the nectarine slices on top of the batter packing them in tightly. Sprinkle lightly with lemon juice and some sugar, depending on the sweetness of the fruit.
  • Bake 50 to 60 minutes until golden brown. Cool. Refrigerate if desired. Sprinkle a bit of powdered sugar on top if desired.

Nutrition Facts : Calories 393.2, Fat 17.6, SaturatedFat 10.3, Cholesterol 111.2, Sodium 112.2, Carbohydrate 55.6, Fiber 2.9, Sugar 35.9, Protein 5.9

RUSTIC NECTARINE TART



Rustic Nectarine Tart image

Categories     Bake     Nectarine     Summer     Pastry

Yield serves 8

Number Of Ingredients 6

1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions
1 tablespoon all-purpose flour, plus more for dusting
1/3 cup plus 2 teaspoons sugar
5 large ripe nectarines (about 1 3/4 pounds), halved, pitted, and sliced 1/4 inch thick
Pinch of coarse salt
2 tablespoons seedless red-currant jelly, warmed until liquefied

Steps:

  • Preheat oven to 425°F. 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 1/2 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 flour, remaining 1/3 cup sugar, and the 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, tented with foil, until nectarines have softened, about 10 minutes. Remove from oven and brush nectarines with warm jelly. Let cool completely, about 20 minutes, before cutting and serving.
  • Nutrition Information
  • (Per Serving)
  • Calories: 194
  • Fat: 8.6g (2.2g Saturated Fat)
  • Protein: 3.2g
  • Carbohydrates: 29.6g
  • Fiber: 1.7g

NECTARINE TART



Nectarine Tart image

A beautiful dessert made from any great summer fruit - figs, nectarines, apricots, plums - that, yes, takes a little time. The reward is in the wow factor you get from the result - and in the flavors it provides. Brushing the pastry with a slick of good preserves before you add the fruit will create a thick syrup on the bottom that helps keep the pastry from becoming soggy. Then cut the fruit into quarters or eighths, depending on their size, then crowd the wedges so that they stand at attention in tight concentric circles on a pastry shell. Dust the whole thing with sugar and baste the top with melted butter. Cook and cool the finished tart, then serve with crème fraîche, whipped cream, or a few scoops of your favorite ice cream.

Provided by Florence Fabricant

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

1 1/2 cups flour, plus more for rolling
1/2 teaspoon salt
4 tablespoons sugar
11 tablespoons cold unsalted butter
1 egg yolk, beaten
2 1/2-3 pounds fruit like peaches, nectarines, figs, apricots, plums
6 tablespoons red currant jelly, or other preserves, depending on fruit
1 cup crème fraîche, for serving

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.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 149 milligrams, Sugar 22 grams, TransFat 1 gram

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