Nectarine Tart

Nectarine Tart

Amaretti Crust

3/4 cup amaretti cookies

1/4 cup sugar

6 Tablespoons butter

1/4 cup almonds

Place cookies, sugar and almonds in food processor and pulse until fine crumbs form. Add melted butter and whir a few seconds longer to blend. Press into 9" tart pan and bake at 350 for 10 minutes.

6 or 7 nectarines

Filling: (This part is a Martha Stewart recipe)

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.  Set aside to cool completely.
2. Melt butter in small saucepan over medium heat, whisk occasionally until butter solids begin to brown, about 5 mins. Remove from heat, set aside.
3. In medium bowl, whisk egg, sugar, lemon juice, Chambord and salt until light in color and double in volume, about 2 minutes. 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 center, then wrapping 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. (When tart came out of oven, I brushed the rosettes with a little melted apricot jam, and filled in the empty spaces where the filling looked sparse. Actually I think you could eliminate the filling entirely and this tart would taste delicious with only the rosettes and apricot jam.)

Cool on wire rack. Makes one 9 inch tart. (I stupidly used a very large tart pan – about 11 inches – and it took forever to fill with rosettes. Plus the filling amount given in the original recipe was not enough to cover the entire surface very well. I filled in with apricot jam at the end as I mentioned above.)