Rustic Blueberry And Nectarine Tart Recipes

RUSTIC BLUEBERRY AND NECTARINE TART

Steps:

• Pulse flour, butter, 3 tablespoons sugar, and salt in a food processor until mixture resembles coarse meal. In a small bowl, whisk together heavy cream and egg yolk, and then add to flour mixture and pulse just until clumps of dough form. Firmly press dough into a 6-inch disk, cover with plastic wrap, and chill until firm, about 1 hour.
• Preheat oven to 375 degrees F. Working on a large sheet of floured parchment paper, roll out dough into a 12-inch circle; transfer dough and parchment to a large baking sheet.
• In a large bowl, toss together blueberries, nectarines, remaining 1/4 cup sugar, and cornstarch until well coated. Pile fruit mixture onto dough, leaving a 2-inch border around the edges.
• Fold outside dough about 1/2 inch over fruit to form an outside edge, being sure to seal any holes, and bake 20 minutes. Reduce heat to 350 degrees F; continue baking until fruit is bubbly and crust is golden brown, 25 to 40 minutes more. Serve warm or at room temperature. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

RUSTIC NECTARINE AND BLACKBERRY CROSTATA WITH CORNMEAL CRUST

Steps:

• For crust:
• Combine first 5 ingredients in processor and blend 5 seconds. Add butter; using on/off turns, blend just until butter is reduced to pea-size pieces. (To ensure a flaky crust, be careful not to overwork the butter.) Add 1/3 cup ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. (Can be made 1 day ahead. Chill. Let soften slightly at room temperature before rolling out.)
• Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking. Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.
• For filling and baking:
• Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.
• Preheat oven to 375°F. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to soften slightly if too firm to fold. Spoon fruit and juices into center of dough. Arrange fruit in even 10-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded border with egg glaze; sprinkle with raw sugar.
• Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves. Slide tart onto rack. Cool 45 minutes. Serve warm or at room temperature with ice cream.
• Available at Italian markets, natural foods stores, and some supermarkets.

SWEETEN YOUR SUMMER MEALS WITH THIS RUSTIC NECTARINE-BLUEBERRY TART

Steps:

• 1. To make Crust: Stir sugar and yeast into 1/2 cup warm (110°F) water. Let stand 5 minutes, or until cloudy. 2. Whisk together eggs and butter in bowl. Whisk in yeast mixture. 3. Combine flour, salt, and zest in bowl. Stir in yeast mixture until soft dough forms. Cover bowl with kitchen towel; set in warm place until doubled in size (about 1 hour). 4. Preheat oven to 375°F. Coat large baking sheet with cooking spray. Punch down dough, and transfer to prepared baking sheet. Press into large rectangle, leaving edges thicker, like a pizza crust. 5. To make Toppings: Whisk together ricotta, confectioners' sugar, vanilla, and salt in bowl. Spread ricotta mixture over dough, and arrange nectarine wedges in rows. Sprinkle tart with blueberries. Bake 30 minutes, or until Crust is crisp and browned on sides and bottom. Serve warm or at room temperature.

NECTARINE AND BLUEBERRY TART

Steps:

• To make tart, place flour, salt and sugar in processor and pulse several times.
• Cut butter into tiny pieces and pulse until mixture looks like bread crumbs.
• Add water and bring dough into ball.
• Knead lightly and place in plastic and chill at least 20 minutes.
• In large bowl whisk sugar with cornstarch and gentle toss in nectarines (and optional blueberries.
• Sprinkle with lemon juice. Roll out dough on lightly floured board to about a 12-inch round.
• Fold in half and then half again and place on ungreased baking sheet. Unfold.
• Pour fruit and juice into pastry and mound in middle. Gently fold up edges around filling leaving 6-inch opening in middle. Pinch folds together and brush with water sprinkle on 1 Tbsp of sugar.
• Bake in preheated 375°F oven 35-45 minutes until golden.
• Note: You can easily substitute blackberries for blueberries in this recipe.