Nectarine And Plum Tartlets Recipes

NECTARINE PLUM COBBLER

Steps:

• Preheat oven to 375°. In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in apple juice until smooth. Stir in plums and nectarines. Cook and stir until mixture comes to a boil; cook 1-2 minutes longer or until thickened and bubbly. Reduce heat; simmer, uncovered, for 5 minutes. , Remove from the heat; cool for 10 minutes. Pour into a greased 13x9-in. baking dish. , In a large bowl, whisk flour, baking powder, baking soda, salt and remaining 1/2 cup sugar. Cut in butter until crumbly. Make a well in the center; stir in buttermilk just until a soft dough forms. Drop by tablespoonfuls over fruit mixture. Bake until golden brown, 30-35 minutes. Serve warm, with ice cream if desired.

NECTARINE TART

Steps:

• Blend flour, salt and 2 tablespoons sugar in a bowl or food processor. Dice 8 tablespoons of the butter. Use a pastry blender or two knives to blend flour mixture and butter, or pulse them together in a food processor to make a crumbly mixture. Beat the egg yolk with 3 tablespoons cold water. Dribble it over the flour mixture, then stir or pulse slowly until the mixture starts clumping together. A bit more water may be necessary. Gather dough in a loose ball and form into a disk on a lightly floured surface.
• Heat oven to 375 degrees. Roll out dough and line a 10-inch loose-bottom tart pan. Line pastry with a sheet of foil and spread pastry weights or dry beans on top. Bake 12 minutes. Meanwhile, melt the remaining butter, cooking it on low until it turns a light nut brown. Pit fruit (except figs) and cut in eighths or, if fruit is small, fourths. After 12 minutes, remove foil and weights from pastry. Return pastry to oven and continue baking until it is lightly browned, another 8 to 10 minutes. Remove pastry from oven and increase temperature to 400 degrees.
• Brush pastry with preserves. Arrange fruit in tight concentric circles, starting by placing it around the perimeter, skin side down, against the vertical sides of the pastry and standing it up as much as possible. Brush with melted butter. Dust with remaining sugar. Bake about 35 to 40 minutes, until edges have browned but fruit has not collapsed. Cool before serving with crème fraîche.

NECTARINE PLUM AND BLUEBERRY CROSTATA

Steps:

• Mix flour, sugar and salt in a mixing bowl. Work butter into flour mixture with hands or a pastry blender until it resembles coarse meal. Add enough cold water to bring dough together into a ball, handling dough as little as possible. Wrap dough ball in plastic wrap. Chill at least 30 minutes.
• Preheat oven to 425 degrees F.
• Roll the dough into a free form circle, approximately 14-inches in diameter. Place on baking sheet lined with parchment paper. Sprinkle center of dough with 1/4 cup of flour. Toss nectarines, plums and blueberries with 1 cup of sugar. Spread mixture in center of dough to within 3 inches of edge. Fold dough border over the mixture, leaving a circle uncovered in the center. Bake for 30 to 35 minutes or until the dough is golden brown and fruit is tender.
• Dust with confectioners' sugar. Serve warm or at room temperature with creme fraiche.

PLUM AND NECTARINE PIE

Steps:

• For filling, in a large mixing bowl stir together sugar, the 3 tablespoons flour, vanilla, cinnamon, and nutmeg.
• Add the plum and nectarine slices; gently toss plums and nectarines until coated.
• Set filling aside.
• For pastry, in a large mixing bowl stir together the 2 cups flour and salt.
• Using a pastry blender, cut in the shortening or lard until pieces are the size of small peas.
• Sprinkle 1 tablespoon of the water over part of the flour mixture, then gently toss with a fork.
• Push moistened dough to the side of the bowl.
• Repeat, using 1 tablespoon of water at a time, until all is moistened.
• Divide dough in half.
• Form each half into a ball.
• On a lightly floured surface, use your hands to slightly flatten one ball of dough.
• Roll dough from center to edges, forming a 12-inch circle.
• Wrap the pastry around the rolling pin.
• Unroll onto a 9-inch pie plate.
• Ease pastry into the pie plate, being careful not to stretch it.
• For top crust, repeat rolling with remaining dough.
• Transfer the filling to the pastry-lined pie plate.
• Trim the bottom pastry even with rim of pie plate.
• Cut slits in top crust to allow steam to escape.
• Place top crust on filling.
• Trim top crust 1/2-inch beyond edge of plate.
• Fold top crust under bottom crust; flute edge.
• Brush with milk and sprinkle with cinnamon-sugar.
• To prevent overbrowning, cover the edge of pie with foil.
• Bake in a 375 degree F oven for 25 minutes.
• Remove the foil.
• Bake for 20 to 25 minutes more or until top is golden.
• Cool pie on a wire rack.