Nectarine, Peach, and Ginger Tart
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 1 knob ginger
- 1⁄3 cup sugar
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 7 tablespoons butter
- 1 tablespoon milk
- 2 peaches
- 3 nectarines
- 2 tablespoons candied ginger
- 2 tablespoons sour cream
- 1 egg
- 1 tablespoon brown sugar
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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RECIPE SUBMITTED BY
hectorthebat
United Kingdom