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)
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!