Fold chopped nectarine into a rustic free-form tart with brown sugar and a flaky crust, letting the oven concentrate its flavor.
ABy Annebala
Servings
6
1.25 cup all-purpose flour
10 tbsp unsalted butter
1 tsp granulated sugar
0.5 tsp salt
3 tbsp ice water
3 piece nectarines
0.33 cup brown sugar
1 tbsp cornstarch
1 tsp lemon juice
0.25 tsp ground cinnamon
1 piece egg
Calories
365 kcal
Protein
5g
Carbs
44g
Fat
20g
Fiber
2g
Sugar
18g
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Make the Dough
1. Brown part of the unsalted butter in a small pan over medium heat until it smells nutty and the milk solids are golden, about 3 to 4 minutes. Pour it into a bowl and chill until solid but still scoopable.
10 tbsp unsalted butter
2. In a bowl, mix the all-purpose flour, granulated sugar, and salt. Cut in the chilled browned unsalted butter and the remaining cold unsalted butter until the mixture has pea-size pieces. Drizzle in the ice water and mix just until the dough holds together. Press into a disk and chill for 30 minutes.
1.2 cup all-purpose flour,
10 tbsp unsalted butter,
1 tsp granulated sugar,
0.5 tsp salt,
3 tbsp ice water
Prepare the Filling
3. Heat the oven to 200C. Cut away any dark or bruised spots from the nectarines, then chop the rest into small pieces. Toss with brown sugar, cornstarch, lemon juice, and ground cinnamon.
3 piece nectarines,
0.3 cup brown sugar,
1 tbsp cornstarch,
1 tsp lemon juice,
0.2 tsp ground cinnamon
Assemble
4. Roll the dough into a rough circle on a lightly floured sheet of parchment. Spoon the nectarine filling into the center, leaving a border. Fold the edges up over the fruit, pleating as needed. Beat the egg and brush it over the crust.
1.2 cup all-purpose flour,
1 piece egg
Bake
5. Bake until the crust is deep golden and the filling is bubbling and glossy, 35 to 40 minutes. Cool for at least 15 minutes before slicing so the filling sets slightly.
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