Nectarine, Peach, and Ginger Tart

"Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini"
 
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Ready In:
1hr 50mins
Ingredients:
12
Serves:
10
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ingredients

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directions

  • Peel the ginger and grate it using the small holes of a cheese grater. Discard the woody fibres and save the pulp and juice. Prepare the shortcrust pastry, adding the ginger's pulp and juice at the same time as the butter. Line a 10-inch tart pan with the dough as instructed, cover with plastic wrap, and refrigerate for 30 minutes, or up to a day.
  • Preheat the oven to 350°F Bake the tart shell for 15 to 20 minutes, until golden, keeping an eye on it.
  • While the dough bakes, peel the peaches (this is easier if you blanch them first by putting them in a pan of simmering water for a minute); no need to peel the nectarines. Core and slice the fruit, about 12 slices per fruit, and put the slices in a colander to drain for 15 minutes if they are very juicy. (Save the juices to drink).
  • Dice the candied ginger finely and set aside. In a medium mixing bowl, whisk together the cream and egg.
  • When the crust is golden, remove it from the oven (leave the heat on) and let cool for 5 minutes. Arrange the fruit in a circular pattern over the crust, starting from the outside. Pour the egg mixture evenly over the fruit; it will look a little thin. Sprinkle with brown sugar - 1 tablespoon if the fruit is very sweet, 2 or 3 if it isn't - and candied ginger.
  • Bake for 25 minutes, until the fruit is softened. Turn off the oven and leave the tart in the closed oven for another 10 minutes. Transfer to a rack to cool completely before serving. (The tart can be prepared up to 8 hours ahead. Cover with foil and keep at room temperature.).

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Reviews

  1. This is fabulous! This recipe is taken verbatim from Chocolate and Zucchini Daily Adventures in a Parisian Kitchen by Clotilde Dusoullier, so just thought I would mention who should get credit for this recipe.
     
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