Rustic Blueberry And Nectarine Tart Food

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.

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 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.

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.

RUSTIC NECTARINE-BERRY TART

Steps:

• Preheat oven to 375°F.
• Place flour, salt and cubed butter into a food processor. Pulse until mixture resembles pea-sized crumbles. Add cold water 1 tbs. at a time until mixture forms a smooth ball. Set aside.
• In a medium-sized bowl, gently combine nectarine slices, raspberries, blackberries, sugar, flour and lemon juice.
• On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
• Spread filling evenly onto pastry, leaving a 1 1/2-inch dry outside edge. Carefully pull up edge of pastry and fold over outside edge of the filling all around. Remember, it is meant to look rustic, so don't worry about perfection. Sprinkle outside edges of pastry with sugar.
• Bake at 375 F for 40-45 minutes or until pastry is lightly browned.
• Allow to cool for 20-30 minutes. Slice into eighths and serve warm.

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.

RUSTIC NECTARINE TART

Steps:

• Preheat oven to 425 degrees. 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 1 tablespoon flour, remaining 1/3 cup sugar, and 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, loosely tented with foil, until nectarines have softened, about 10 minutes.
• Brush nectarines with warm jelly. Let cool to room temperature, about 20 minutes. To serve, cut into 8 pieces.