Makes 1 tart (about 12" in diameter)
White nectarines seem to be growing in popularity in recent years and it's no wonder. Try one and you are sure to be hooked. They're considerably sweeter, less acidic, and juicier than most other varieties. Because of their full bodied profile they're a brilliant choice for baking applications. In fact, any recipe that calls for peaches can easily be substituted with white or yellow nectarines.
This recipe is a simple interpretation of good quality fruit. The white nectarines stand on their own with just a touch of sugar, lemon, and spice. The pistachio crumb is more about the contrast in texture to the velvety filling. If you don't have pistachios, almonds or pecans will provide that necessary crunch.
When selecting nectarines for baking, select fairly firm specimens to make peeling and slicing easier. By selecting ripe nectarines on the firmer side, you can peel them using a peeler or a pairing knife. If the nectarines are too soft, peeling will need to be completed by blanching them in simmering water for about 3 to 4 minutes, followed by shocking them in ice water.
White nectarines cling to the pit firmly. It's nearly impossible to remove the pit from the fruit using typical methods like you would an apple or avocado. The best way to slice them - cut each slice directly off the fruit while it's still attached to the pit. Use a pairing knife and make a cut from stem to bottom until the knife hits the pit. Then move the knife 1/2" to one side and make another parallel cut. Then carefully remove the 1/2" slice from the pit. Work your way around the nectarine. For safety, it's best to hold the fruit with a couple sheets of paper towel because it will help you grip the slippery fruit and reduce the chance of cutting yourself.
White Nectarine Tart with Pistachio Crumble
Butter Pie Crust
6 oz all purpose flour
1/3 oz granulated sugar
1/2 tsp salt
2 oz unsalted cold butter, cut into 1/4" cubes
2 1/2 oz cold water
Pistachio Crumb
2 oz all purpose flour
2 oz chopped pistachios
2 oz organic cane sugar or light brown sugar
1/4 tsp salt
1 1/2 oz unsalted cold butter, cut into 1/4" cubes
White Nectarine Filling
3 1/2 oz organic cane sugar or light brown sugar
1 Tbsp cornstarch
1/2 tsp fresh lemon zest
1/4 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cardamom
30 oz - 32 oz ( about 6 medium) fresh white nectarines, peeled and sliced into 1/2" pieces
1 Tbsp fresh lemon juice
Finishing (optional)
1 Tbsp chopped pistachios
1 tsp course sugar
Directions:
Preheat oven to 375F degrees. Set oven rack one position down from middle.
For Pie Crust: In a medium bowl, mix together the flour, sugar, and salt. With your hands or pastry blenders, rub the cold butter into the flour until resembles fine crumbs and sticks together when lightly compressed. Toss in the cold water until crumbs begin to stick together. Form into a dough. Shape into an even disk, cover with plastic, and refrigerate for 20 minutes to allow the flour to fully hydrate.
For Pistachio Crumb: In a medium bowl, combine the flour, chopped pistachios, sugar, and salt. With your hands, rub the butter into the dry mixture until the consistency of wet course sand. Set aside until ready to use.
For White Nectarine Filling: In a medium small bowl, sift or whisk together the sugar and cornstarch to break up any lumps. Mix in the lemon zest and salt. Set aside.
In a medium large bowl, toss the nectarines with the lemon juice. Set aside.
Assemble the Tart: Lightly grease a sheet pan with shortening or nonstick cooking spray, set aside.
On a moderately floured surface, roll out the pie crust into a circle, about 14" in diameter. Transfer the rolled out pie crust to the sheet pan. Roll approximate 1" around the perimeter of the dough up to create an edge - the crust should now measure about 12" in diameter. Crimp edges as desired.
Toss the sugar mixture into the sliced nectarines. Immediately arrange the nectarines into the tart shell - you may have a few pieces extra that won't fit. Pour over remaining liquid that will fit into the shell without causing it to overflow.
Bake the Tart: Bake the tart for 45 minutes to 55 minutes, until lightly golden brown, fragrant and bubbling throughout the tart. Remove tart from oven. If desired, sprinkle course sugar and chopped pistachios over the top.
Allow tart to cool for at least 2 hours to allow the cornstarch to thicken the liquid. Serve slightly warm with vanilla ice cream, if desired.
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