Dessert, Summer

NECTARINE TART WITH RYE-CORNMEAL CRUST

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I'm dog earring interesting recipes in food magazines like a crazy lady. I have a catering job coming up and a particular mini-person has kept me from cooking all that much. Simple things, I have managed to get basic dinners together, but I haven't tried many new items unfortunately. Curran doesn't really like napping, I'm tired, so I eat a lot of brown rice and defrosted wild salmon patties and don't mind because I know this is a season. Ok, actually I cry a lot about it because I want him to get rest so he's happy and his brain grows, but Hugh reminds me it's part of figuring out this parenting thing and we'll turn a corner at some point. You'll miss naps one day, tiny sleep-resister. Anyway, dessert. I've been peeking around to try some new things and I thought these individual tarts in Food+Wine looked great. I haven't had the greatest luck with tart dough, regardless of the printed recipe, so I gave these a run through before putting them on the menu and I approve. I haven't baked much with rye flour but it is perfect here, a tad more flavor than all purpose, and I'm intrigued to try it in other things. The crust is excellent - quite buttery (likely why it's excellent) which makes this perfect for a special occasion.

Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen

NECTARINE TART WITH RYE-CORNMEAL CRUST // Makes 4 smallish tarts

Crust recipe adapted from September 2014 Food + Wine 

I used nectarines because the ones at our local farm are still incredible. If stonefruits are gone where you are, the original recipe suggests apples and I'm sure that would be great too. Note, I had creme fraiche on hand so made this creamy garnish but a scoop of vanilla bean ice cream would be just as nice and one less step.

  • // Dough //
  • 1 cup unbleached all purpose flour
  • 3/4 cup rye flour
  • 1/4 cup cornmeal
  • 2 Tbsp. natural cane sugar
  • 1 tsp. sea salt
  • 14 Tbsp. cold, unsalted butter, cubed
  • 1/3 cup ice water
  • // Filling //
  • 3 ripe nectarines
  • 2 ripe plums
  • 1/2 a vanilla bean, split and seeds scraped
  • 1 Tbsp. fresh lemon juice
  • quick grate of fresh nutmeg
  • 1/4 cup natural cane sugar, divided
  • 2 Tbsp. unbleached all purpose flour
  • Turbinado Sugar, for sprinkling
  • // Maple Creme Fraiche //
  • 1/3 cup creme fraiche
  • 1 Tbsp. real maple syrup
  • 1/8 tsp. almond extract
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen

For the dough, in a food processor, pulse both flours with the cornmeal, sugar and salt. Add the cold butter and pulse until the mixture resembles coarse meal with flecks of butter. Sprinkle the ice water over the mixture and pulse until it just comes together (you should still see flecks of butter). Transfer to dough to a work surface, gather it together, quarter it and form four small disks. Wrap the disks in plastic wrap and chill at least an hour. This can be done a few days in advance. 

For the filling, slice the nectarines and plums thin. In a large mixing bowl, combine the cut fruit with the vanilla bean, lemon juice, a quick grate of nutmeg, 2 Tbsp. of the cane sugar and toss to combine. 

Preheat the oven to 400' and line a baking sheet with parchment paper. Combine the 2 Tbsp. of flour and 2 remaining Tbsp. sugar in a ramekin. On a well floured work surface, roll out the dough balls 1/4' thick into roughly 6" circles. Spread a little bit of the flour/sugar mixture in the center of each dough circle, leaving a 1/2" border. Place a pile of fruit on top of the flour circle (be generous and pile high, it'll shrink down). Gently fold the edges of the dough up around the fruit, leaving the center open. Pinch the tears of the dough together to seal and transfer them to the baking sheet. Brush the tops of the dough with a little water and generously sprinkle the whole top with turbinado sugar. Bake for 30-35 minutes until the tops are golden brown and crisp. Let them sit for a minute and then transfer to cool completely on a baking rack.

While they cool, stir together the creme fraiche, maple and almond extract (a little goes a long way, you need just a couple drops). Serve each tart with a dollop of cream. These are best enjoyed the day they are made but they will keep covered for two days and could even be freshened up in a toaster oven when needed.

Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
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