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Topic: Nectarine "rose" Tart  (Read 6905 times)
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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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