Receta Recipe of the Week - Stone Fruit Tart
Recipe of the Week – Stone Fruit Tart
September 15, 2014 at 10:41 am
From the Dessert Category at emealsforyou.com
Stone Fruit Tart
Walking through the market the other day I say an array of stone fruit, peaches, nectarines and plums. Not knowing when the season will end for fruit grown in our southeast; I decided to make a tart for our pizza party on Saturday night. Thinking a little out of the box I decided to make a cornmeal based tart shell, for added flavor and crunch.
Not too sweet but not too tart, this was the ideal finish to a fun evening of good food and good conversation. Make one before the fruit disappears from your local market.
Stone Fruit Tart
Recipe Summary
Complexity:
Easy
Serves:
8
Category:
Dessert
Meal:
other (General)
1
- cup
- flour, all-purpose
- 0.5
- cup
- cornmeal, course ground
- 0.25
- tsp
- salt, kosher
10
Tb
butter, unsalted
2
recipe
sugar, granulated
-2
Tb
water
2
medium
peaches, peeled, pitted, sliced
2
medium
nectarines, pitted, sliced
2
medium
plums, pitted, sliced
2
whole
butter, unsalted
6
Tb
sugar, brown
1
tsp
cinnamon. ground
0.25
tsp
nutmeg, ground
2
Tb
cornstarch
1
Tb
oil, vegetable
1
Tb
sugar, finishing
Combine the first 5 ingredients in the bowl of a food processor, pulse until a ball forms. You may have to add up to 2 Tb of water and pulse to combine. Allow dough to rest in the fridge for 15 minutes while you prepare the fruit. Roll the dough out to fill a 10 inch tart pan. Poke the dough with a fork and place in the freezer for 15 minutes.
Place peaches in boiling water for 1 minutes; then plunge into ice water to aid in peeling them. Cut peaches, nectarines and plums into slices. Add butter to a saute pan, add peaches, nectarines and plums to pan, add cinnamon and nutmeg. Saute for 5 minutes to reduce juice. Mix bourbon and cornstarch together; add to pan. Allow the juice to thicken and remove from heat.
Paint the bottom of the unbaked tart shell with the oil to seal. Spoon cooled fruit into the tart, sprinkle with finishing sugar and bake in preheated 350 degree oven for 30 – 40 minutes until crust is light brown. Allow to cool before serving.
For more fruit based desserts, check out emealsforyou.com.
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Entry filed under: Dessert. Tags: cornmeal crust, easy dessert, easy Fall dessert, Fall dessert, fruit, fruit tart, nectarine tart, nectarines, peach tart, peaches, plum tart, plums, stone fruit.