Thursday, September 11, 2014

Nectarine and Almond Tart

As you know, we're still enjoying our summer months here in South Florida, with temperatures still in the upper 80's degrees...but meanwhile, in South Dakota, they got their early 'first snow' bizarre!
We are still able to buy peaches and nectarines in our supermarkets, and produce markets, and enjoying the last of the summer's fruits. I decided to make an easy tart with the nectarines, using puff
pastry...which is so versatile and so quick; the possibilities are 'endless'.
Here's a little 'hint' when making tarts, galettes, open faced pies, or even on cakes, featuring your favorite fruits, or berries...always brush them with a nice glaze that you make yourself, from heating up preserves that compliment the fruit, and straining them before brushing them on the fruits. You have to work fast, or the glaze will harden and then you have to start all over by heating it to a boil!
When I made the guava pastries is how I got inspired to want to keep a package of puff pastry in my freezer which would be handy at the last minute's notice...and sure enough it was. You just take one of the pastry rolls (of 2) out, about 30 minutes before starting, and it will thaw out perfect just on your counter. I will walk you through...step-by-step to demonstrate how I made this delicious...just not so 'pretty layers' which should have been standing like 'perfect little soldiers'!
Very little sugar is used to sweeten this yummy pastry; the hardest part is slicing them evenly, and lining them...slightly overlapping. I had to discard some of the slices, at least half of them which were turning brown inside...sigh!
So here's my version of this easy, and fast recipe. (The almond filling was adapted by another source)

Nectarine and Almond Tart
recipe by; Elisabeth

8 medium nectarines
1/2 cup toasted sliced almonds
1/4 cup sugar
2 Tbsp. all-purpose flour
4 teaspoons unsalted butter, softened (not melted)
1 large egg
1/2 teaspoon vanilla extract
1 sheet frozen puff pastry thawed
1/4 cup peach, or apricot preserves, heated to a boil, and strained

Preheat oven to 400 degrees F.

Cut nectarines in half, remove pit, and slice them
into 1/4 in. to 1/2 in. slices. In a food processor.
( a small is OK to use.)

Pulse almonds, flour, and sugar.

Pulse a few times making sure to finely grind.

Add the 4 Tbsp softened butter, the 1 large egg, and the vanilla. Process until it forms into a smooth thick creamy paste.
Unfold pastry to parchment lined baking sheet.
Spread almond mixture, leaving 1/2 inch border.
Line the fruit slices closely, by overlapping them. (I didn't have enough slices, so I lined them as closely as possible.)
Bake at 400 degrees F. for 20 minutes, and lower the temperature to 350 degrees for another 15 more minutes, to keep from burning.
Pastry should be golden, puffed, and fruit, tender.
Brush the fruit with the strained preserves, while it's hot, and let it cool for 20 minutes. before cutting.
Very good as a light dessert, or a morning or afternoon snack!

13th Anniversary of the Sept. 11 Terror attacks...


~ Nee ~ said...

Hi Elisabeth , just gorgeous and you make it seem so simple , Thanks for sharing ... I am pinning . ~~Nee~~

Ivy Sew said...

Hi Elisabeth, this is so beautiful and tempting. Very healthy too:) Thanks for sharing and hugs :)

Dawn Yucuis said...

Elisabeth, your tart is beautiful. I get hungry just looking at it. I live in Minnesota, we have had snow yet, but it was in the 40s this morning.

Angie Schneider said...

Still summer over you, Elisabeth. The nectarine tart looks splendid. Sweet juicy stone fruit and almond filling are heavenly together, ain't they?
Have a wonderful day!

Ola said...

From what you are writing, I musch prefere the climate of South Florida:)

Beauty Follower said...


Rashida Shaikh said...

Hi Elisabeth,
I must say this is beautiful tart.

Kathy said...

This looks very similar to an apple tart that we made for French Fridays…love that almond layer! Absolutely lovely! Have a great weekend, my friend! Hugs!

Éva said...

Nagyon finom lehet tele finom gyümölccsel! Először arra gondoltam hogy piskóta a sütemény alapja, de olvasom hogy nem !Nagyon guszta!

Marcela said...

Wow! I love it! I'm so hungry right now...

Priya Suresh said...

I can happily have a slice of this alluring tart, love that almond addition here.

~~louise~~ said...

Beautiful tart Elisabeth:) We are still getting fresh peaches here in PA but I can smell apple season right around the corner:) I don't usually have puff pastry in the freezer but it sure seems like I've been missing out. I'll be buying some my next trip to the grocer:)

Thank you so much for sharing this recipe and the step by step. Next, I'd love a piece!

Gloria Baker said...

I lovr this tart, look really delcious:))

Liz Berg said...

What a gorgeous tart! I love using puff pastry...makes for an easy, impressive dessert. And made with peaches? It must taste amazing! xo

Illéskrisz Konyhája said...

Tetszik ez a recept. Én is azt hittem, hogy kevert tészta az alapja... Nagyon guszta, biztos nagyon ízletes! El sem hiszem, hogy ennyi év már eltelt azóta a borzalmas nap után....

Phong Hong said...

Hi Elisabeth! Your nectarine and almond tart is beautiful! I love the color as it is so sunshiny! I could easily eat a few slices hee..hee...

Zoe said...

Hi Elisabeth,

Nice to see all the sweet comments that you wrote in my post... Your words brighten my day :D

Now, I'm feeling good too seeing your beautiful nectarine and almond tart with many reflections of sunshine. Very nice!

South Dakota is getting their first snowfall now... Oh! I would rather be in Florida :D


Emma said...

Nectarines and almonds, what a lovely combination! I can't resist a fruit tart and this looks just lovely :) Hope you're going well Elisabeth.

Kati said...

Ez finom lehet :)

lena said...

that's a yummy looking tart! elisabeth, do you know i just bought a pack of puff pastry? it's the first time i am seeing the big sheets type here at my place. I quickly went and grabbed a box. All this while what i have over here is the small piece of puff pastry. I bought and have made apple strudel. Thanks for the advice on the glaze. I am not aware of the straining part, no wonder previously it gets harden so quickly...haha...thanks again, my friend. !

Rebecca Subbiah said...

this tart looks divine

Nezumi said...

Beautiful flavours, looks so yummy :)

Daiana Molineris said...

è deliziosa cara,solo a vederla mi fa venire un acquolina in bocca!!! :PP
Big hug cara <3

Amelia said...

Hi my dear Elisabeth, good to be back again after a short break. Missed you too. Your nectarine and almond tart look very inviting and to die for kind. I can practically smell the scent from here. :))
Great to have it with earl grey tea. Nice pictures.

Have a lovely weekend, with lots of hug and love to you.

mangiabella said...

beautiful! and great tip too, it's been warm here, a few rainy days but mostly still in the mid-80's. sending my love xoxo