Nectarine Coconut And Lime Tray Tart Recipes

NECTARINE, COCONUT AND LIME TRAY-TART

Steps:

• To make the pastry, put the flour, sugar, coconut oil and a pinch of salt in a food processor and pulse until it looks like fine breadcrumbs. Add the eggs, then slowly add the coconut milk, pulsing until it forms a ball. Wrap in clingfilm and chill for 30 minutes.
• Meanwhile, halve and remove the stones from the nectarines. Cut into thin wedges. Mix the sugar, lime juice and most of the zest until the sugar has dissolved. Add the nectarine to the lime syrup and toss. Leave to macerate. Mix the desiccated coconut and ground almonds until combined, add the vanilla and coconut milk. Stir with a wooden spoon until you get a spreadable paste. You don't want it too wet, as this will make the pastry soggy.
• Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out onto a floured baking sheet, into a rectangle, about the thickness of a £1 coin. Trim the edges if you want a neater tart.
• Smooth the coconut paste over the pastry right to the edge. Drain the nectarines, keeping the syrup. Layer the wedges over the pastry in neat rows, or in a spiral to cover all the coconut filling. Brush the nectarines with a little of the sugar syrup, so they are glossy.
• Bake for 30 minutes until the pasty is lightly golden at the edges, and the nectarines look soft. Allow to cool a little on the tray.
• Drizzle with more lime syrup if the nectarines look dry, and scatter over the toasted coconut flakes and leftover zest to serve. Serve with coconut ice cream or coconut cream (but check their ingredients if you're gluten-free).

NECTARINE LIME CURD TART WITH A BROWN-SUGAR CRUST

Steps:

• Make curd:
• Halve and pit nectarine. Cut halves into pieces and in a blender purée until smooth. In a heavy saucepan whisk together purée, yolks, granulated sugar, lime juice, butter, and vanilla. Cook mixture over moderately low heat, whisking constantly, until it just reaches a boil, about 7 minutes, and immediately remove pan from heat. Strain curd through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper. Chill curd at least 2 hours and up to 2 days.
• Make crust:
• Preheat oven to 375°F.
• Cut butter into pieces. In a food processor pulse flour, brown sugar, and salt until combined well. Add butter and blend until a dough begins to form (mixture should hold together when squeezed between fingers). Press dough evenly into bottom and up sides of a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim. Bake crust in middle of oven 20 minutes and cool in pan on a rack. Crust may be made 2 days ahead and kept in pan, covered, at room temperature.
• Halve and pit nectarines. Cut halves into 1/4-inch-thick slices. Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top. In a small saucepan heat jam over low heat until hot. Pour jam through a sieve into a bowl, pressing hard on solids. Lightly brush fruit with glaze. Chill tart, loosely covered with plastic wrap, until ready to serve. Tart may be made 1 day ahead and chilled, covered.

NECTARINE TART

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.