Fresh nectarines are one of the best things about Summer. This tart makes good use of the ripe fruit, nestled in a delicious almond souffle filling.
I think it's possible to grow nectarines in Vermont, and to that end we have planted a nectarine tree down near the garden. Lots of nice leaves on the tree, no nectarines. We just need to give the tree more time to work on fruiting. While I'm waiting, I'm buying the California version at the IGA, and they are really very good this year.
I thought I'd make a tart combining these lovely nectarines with an almond souffle base. The fruit would poach in its own juices while supported by the souffled filling. The result is truly delightful.
Fresh Nectarine Tart with Almond Souffle Filling
Prepare 10-inch tart pan with removable bottom by spraying with cooking spray
Preheat oven to 350F
For the crust:
4 T almond flour or finely ground almonds
3/4 cup confectioner's sugar
1 1/4 cup all-purpose flour
1/4 lb butter
pinch of salt
1 tsp vanilla
2 egg yolks
4 medium nectarines, perfectly ripe, washed and split, seeds removed
1/2 cup blanched almond slivers
3 T almond paste (finely ground variety)
2/3 cup sugar
2 eggs plus 1 additional egg white
1 tsp corn starch
1/4 tsp vanilla
1. Prepare the crust:
In food processor bowl, combine the almond flour or ground almonds, the confectioner's sugar and flour. Process until powdered. Add butter and salt, process 20 seconds. Add vanilla and egg yolks, process well.
Roll out the crust on a floured silpat or countertop, to a size 2" larger than the diameter of the pan. Transfer to pan and press in place, allowing extra to fall over the edge. Take a rolling pin and go across the top of the pan, cutting off the excess. The crust is ready; place it in the refrigerator until ready to fill/bake.
2. Prepare the filling:In the food processor bowl, grind the almond slivers until they are almost powdered. Add the almond paste, butter and sugar; process well. Add the eggs one at a time, processing between additions. Add the additional egg white and process well. Add the corn starch and vanilla, process to blend all.
3. Assembling the tart:
Remove prepared shell fromn refrigerator. Spread the filling in the bottom of the shell, and then place the nectarine halves on top of the filling, cut side up. Sprinkle 1 tsp sugar on the cut side of each nectarine.
Bake the tart for 15 minutes at 350F, then lower the heat to 325F and bake for another 25 minutes, for a total of 40 minutes. Watch the tart closely to prevent the crust from overbrowning. If necessary, wrap aluminum foil around the outside of the tart pan edge to protect the crust.
The filling will puff up and surround the nectarines, and turn golden.
5. Cool on rack, remove from tart pan, and place on serving plate. Serve slightly warm or at room temperature. Slice and enjoy!
Note; I was on my own with this one, because Heidi was exhausted from her visit to the vet, getting weighed, trying on new collars, etc., and had to rest up. She did need a new collar, since she has increased in size by 50% in the last 12 days.