Nectarine And Blueberry Tart Recipes

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.

CAST-IRON BLUEBERRY AND NECTARINE GALETTE

Steps:

• Preheat the oven to 425 degrees F.
• Roll out the puff pastry on a lightly floured surface to a 1/4-inch-thick square.
• Transfer to a 9-inch cast-iron skillet, gently pressing it into the skillet and allowing the extra to hang over the edges.
• Place the blueberries, nectarines, sugar, cornstarch and lemon juice in a bowl. Toss to combine and add the mixture to the prepared skillet.
• Mix the egg with 1 tablespoon water in a bowl and brush the visible pastry with the egg wash.
• Bake until the pastry is golden and the fruit is bubbling, 40 to 45 minutes.
• Serve warm with a big scoop of vanilla ice cream.

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.