Nectarine And Blueberry Tart Food

NECTARINE AND BLUEBERRY GALETTE

Steps:

• Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
• Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
• On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
• Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
• Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

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.

BLUEBERRY NECTARINE CRISP

Steps:

• For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
• For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
• Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
• For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
• Plate the crisp into individual bowls and top with the whipped cream.

NECTARINE AND BLUEBERRY GALETTE

Steps:

• Thaw puff pastry sheet according to package instructions. Lay out thawed puff pastry on a parchment covered baking sheet.
• In a mixing bowl combine sliced nectarines, blueberries, white sugar, flour, and vanilla. Stir to combine. Pour out in the middle of the puff pastry sheet.
• Fold in the edges of the puff pastry, around the fruit filling.
• Brush the edges of the pastry with a little milk and sprinkles the whole galette with some demerara sugar.
• Bake at 450 degrees for about 12 -15 minutes until golden brown.

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.

20 BEST NECTARINE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a nectarine treat in 30 minutes or less!

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.

BLUEBERRY AND NECTARINE COBBLER

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F.
• For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
• For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
• Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
• Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.

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.

NECTARINE AND BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 325°F. and butter a 2-quart shallow baking dish.
• Cut nectarines into 1/4-inch-thick wedges and in a bowl macerate with blueberries in wine 15 minutes.
• Melt butter and cool slightly. In a large bowl whisk together eggs, granulated sugar, and salt. Whisk in flour until combined well and whisk in milk, butter, vanilla, and 1/4 cup wine from fruit mixture until smooth. With a slotted spoon transfer fruit to baking dish, reserving wine for another use (such as sangría), and arrange in bottom. Carefully pour batter over fruit (the fruit will rise to the top) and bake in upper third of oven until puffed and set in center, 55 to 60 minutes. Transfer clafouti to a rack to cool.
• Just before serving, dust clafouti with confectioners'sugar. Serve clafouti warm or at room temperature.

NECTARINE PLUM AND BLUEBERRY CROSTATA

Steps:

• Mix flour, sugar and salt in a mixing bowl. Work butter into flour mixture with hands or a pastry blender until it resembles coarse meal. Add enough cold water to bring dough together into a ball, handling dough as little as possible. Wrap dough ball in plastic wrap. Chill at least 30 minutes.
• Preheat oven to 425 degrees F.
• Roll the dough into a free form circle, approximately 14-inches in diameter. Place on baking sheet lined with parchment paper. Sprinkle center of dough with 1/4 cup of flour. Toss nectarines, plums and blueberries with 1 cup of sugar. Spread mixture in center of dough to within 3 inches of edge. Fold dough border over the mixture, leaving a circle uncovered in the center. Bake for 30 to 35 minutes or until the dough is golden brown and fruit is tender.
• Dust with confectioners' sugar. Serve warm or at room temperature with creme fraiche.

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.