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Topic: Nectarine "rose" Tart  (Read 7074 times)
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fujiiro
« on: August 05, 2007 09:54:09 PM »

I was bored, so I borrowed Martha Stewart's Baking Handbook from the library to flip through (and to see if i could find a pretty, yet easy-ish recipe). When I saw the full page image they had of this tart, I was in love. Then, I saw that it used nectarines (one of my favourite fruits) and I fell in love with it all over again XD

Before baking (and pouring the filling in)


After


Doesn't it look a like a ham and cheese quiche in the after picture? XD
Either way, it was quite tasty, and although assembling the "roses" took much too long, it was fun nonetheless. ^.^

Perhaps I'll try this with some other fruits. Any suggestions?

Here's the recipe for the filling, along with "condensed" instructions:

1 1/2 tbsp all-purpose flour
3 tbsp unsalted butter
1 large egg
1/4 cup sugar
2 tsp lemon juice
1 tbsp Chambord or brandy
1/4 tsp salt

1. Make and pre-bake a tart shell according to a recipe of your choice. (The one from the book came out very crumbly for me, but it's probably because I screwed up somewhere when making the dough. I had to add some water to make it stay together enough to roll out. o.O) Set aside to cool completely.

2. Melt butter in small saucepan over med. heat, whisk occasionally until butter solids begin to brown, about 5 mins. Remove from heat, set aside.

3. In med. bowl, whisk egg, sugar, lemon juice, Chambord and salt until light in colour and double in volume, about 2 mins. Add flour and reserved brown butter, whisk until well combined.

4. Slice nectarines into 1/8 inch slices. Make roses by loosely coiling a thin slice of nectarine for the centre, then wraping each additional slice around it, offsetting each slice from the previous one. Make and transfer enough roses to fill tart shell, filling any gaps with extra nectarine slices.

5. Whisk filling briefly, pour evenly over fruit, using a spoon to fill empty spaces. Bake at 375F, rotating tart halfway through, until filling has slightly puffed, about 40 mins. Cool on wire rack. Makes one 9 inch tart.

The recipe called for 8 nectarines, but I ended up only using about 6.
This tart might work well with plums too (as suggested by someone) but they'd have to be firm, or sliced slightly thicker so that they don't turn into mush when working with them (as I learned the hard way with some of the softer nectarines). I've debated if it would be a good idea to try this with apples (for either a tart or single crust pie) but would it be wise to keep the skins on the apples?

Feel free to ask me if you find anything confusing in the recipe!
« Last Edit: December 18, 2009 05:07:57 PM by jungrrl - Reason: fixed a coding issue » THIS ROCKS   Logged
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« Reply #1 on: August 05, 2007 09:55:57 PM »

This is so pretty! Could you make it with plums?
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mimi123333
« Reply #2 on: August 05, 2007 10:01:16 PM »

This is so pretty! Could you make it with plums?
Plums!  That's what I was thinking too.   Cheesy
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« Reply #3 on: August 05, 2007 10:01:37 PM »

Amazingly beautiful!! This rocks!!
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SMN
« Reply #4 on: August 05, 2007 10:01:45 PM »

This is beautiful! Almost too pretty to eat!
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fezzle
« Reply #5 on: August 05, 2007 10:02:33 PM »

It's absolutely gorgeous! Seems almost a shame to eat it. Bet it tasted really good...
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justasmallobsession
« Reply #6 on: August 05, 2007 10:04:11 PM »

I just have to say that this is the most incredibly beautiful tart I've ever seen.  The phrase that comes to mind (and which my husband echoed) is: "ridiculously gorgeous".  Kudos on superb culinary crafting!
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oopsdang
« Reply #7 on: August 05, 2007 10:35:03 PM »

deeeeaaang. this looks to good to eat. Actually, it looks like one of those things people make polymer stuff out of! you should make minis and stick em on err-angs. Thought you would enjoy this conversation I just had w/ my bf.

Me: Heeey, look at this tart this lady made!
BF: Whats a tart?
Me: A pie, sort of.
BF: SHE PAINTED THAT?
Me: no, its a pie. You eat it!
BF: LOOKS LIKE A PAINTING!
Me: No, its a pie! Made with fruit!
BF: man.... *walks off*


haha i thought it was humorous.
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« Reply #8 on: August 06, 2007 06:11:02 AM »

Wow, that's almost too pretty to eat
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CardinalCyn
« Reply #9 on: August 06, 2007 12:49:11 PM »

That is stunning, I must make that! Could you share the recipe for the filling please? I'd look it up myself but Google is bringing up nothing and I can't get the book locally.
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« Reply #10 on: August 06, 2007 03:54:51 PM »

Wow, that's absolutely gorgeous!!!
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« Reply #11 on: August 06, 2007 05:14:56 PM »

That looks awesome!

I am so jealous of your pie making/recipe following skills.
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playinghooky
« Reply #12 on: August 06, 2007 08:23:19 PM »

Ooooooo, I saw that recipe flipping through Martha's book about six months ago.  I didn't buy it, but I showed it to my husband and thought it might be worth buying the book just for that recipe.  I did wonder how gorgeous it would still look after baking, since the pic in the book was of the tart with still raw nectarines.  But, I'm impressed.  It appears you baked it to perfection and the fruit still looks delish and didn't fall apart.  So... another on my wish list of things to make.  Was it a custard (milk, cream, eggs, sugar) filling?  Details would be appreciated.  Thanks!
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« Reply #13 on: August 06, 2007 08:51:40 PM »

When I saw the picture, I thought it was a tamari ball!!!  How beautiful!

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fujiiro
« Reply #14 on: August 07, 2007 12:05:18 AM »

Wow, thanks for all the lovely comments everyone!

Here's the recipe for the filling, along with "condensed" instructions:

1 1/2 tbsp all-purpose flour
3 tbsp unsalted butter
1 large egg
1/4 cup sugar
2 tsp lemon juice
1 tbsp Chambord or brandy
1/4 tsp salt

1. Make and pre-bake a tart shell according to a recipe of your choice. (The one from the book came out very crumbly for me, but it's probably because I screwed up somewhere when making the dough. I had to add some water to make it stay together enough to roll out. o.O) Set aside to cool completely.

2. Melt butter in small saucepan over med. heat, whisk occasionally until butter solids begin to brown, about 5 mins. Remove from heat, set aside.

3. In med. bowl, whisk egg, sugar, lemon juice, Chambord and salt until light in colour and double in volume, about 2 mins. Add flour and reserved brown butter, whisk until well combined.

4. Slice nectarines into 1/8 inch slices. Make roses by loosely coiling a thin slice of nectarine for the centre, then wraping each additional slice around it, offsetting each slice from the previous one. Make and transfer enough roses to fill tart shell, filling any gaps with extra nectarine slices.

5. Whisk filling briefly, pour evenly over fruit, using a spoon to fill empty spaces. Bake at 375F, rotating tart halfway through, until filling has slightly puffed, about 40 mins. Cool on wire rack. Makes one 9 inch tart.

The recipe called for 8 nectarines, but I ended up only using about 6.
This tart might work well with plums too (as suggested by someone) but they'd have to be firm, or sliced slightly thicker so that they don't turn into mush when working with them (as I learned the hard way with some of the softer nectarines). I've debated if it would be a good idea to try this with apples (for either a tart or single crust pie) but would it be wise to keep the skins on the apples?

Feel free to ask me if you find anything confusing in the recipe!
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« Reply #15 on: August 07, 2007 12:21:31 PM »

This is indeed a tart to love! Beautiful...
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« Reply #16 on: August 07, 2007 12:26:58 PM »

BEAUTIFUL!  Sounds yummerly too!
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« Reply #17 on: August 07, 2007 02:13:17 PM »

Wow, beautiful.  Very classy!
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allyinthevalley
« Reply #18 on: August 09, 2007 08:33:35 AM »

Does it look as pretty sliced?
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« Reply #19 on: August 11, 2007 09:40:40 PM »

wow, I thought you'd posted the pictures out of the book cause it looks so perfect. I'm so impressed.
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« Reply #20 on: August 11, 2007 11:00:06 PM »

I actually thought it was icing that you had marblized... I dont know why but when I see it I think of Vincent Van Gogh... It matches his beauty perfect
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calizfornia
« Reply #21 on: August 11, 2007 11:33:13 PM »

WOW! It's gorgeous. And executed well.  Smiley
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CardinalCyn
« Reply #22 on: August 12, 2007 05:17:49 AM »

I just put one of these in the oven. I must say I didn't quite expect it to take me so long to finish- those nectarines REALLY didn't want to co-operate. A few thoughts to anyone thinking of making it:

-I found the easiest way to work with the nectarines was to buy them slightly raw, then slice them up very very thin (the more ripe ones are hard to get thin enough as they just turn to mush when handled) and then soak them in boiling water for 5 minutes to make them soft.

-drying the nectarines with a paper towel prior to arranging them into flowers makes them much easier to work with.

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lectronixdiva
« Reply #23 on: August 17, 2007 06:21:41 PM »

Wow, I don't think I have the patience for that but it is definitely beautiful!!
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PaintedButterfly
« Reply #24 on: August 24, 2007 07:09:03 PM »

All I can say is wow, just wow!  Looks so delicious too.  It looks like it took a long time, but I bet it was worth it.  The next time I go grocery shopping, I'll have to keep this in mind.  Thanks for the instructions.
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« Reply #25 on: August 24, 2007 09:25:15 PM »

YUMMMMMMMMMMMMMM!that is so pretty!what book did you get the recipe from? Grin
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« Reply #26 on: October 22, 2009 09:41:30 AM »

Thank you SO much for sharing, it's simply gorgeous. Apples would work nicely with the skins. Using a few ripened baking apples would help.
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