Monday, July 20, 2009
Sometimes baked goods aren't that photogenic. This tart is one of them. But looks can be deceiving as its taste is amazing. Nectarines are in abundance right now as well as plums and peaches. One of the reasons I like summer is the various produce that are in season.
I paired it with a mascarpone base similar to the ones made for tiramisu, just without the espresso and an addition of a cinnamon-sugar topping. It tastes a bit like a danish, which I found to be quite pleasant.
Baked Nectarine Tart
3 firm and ripe nectarines
1 puff pastry sheet
6 oz mascarpone cheese
2 egg yolks
1 1/2 Tbsp granulated sugar
1 tsp melted butter
1 1/2 Tbsp brown sugar
1 Tbsp cinnamon
2 Tbsp butter or margarine (softened)
Preheat oven to 400˚F
Combine the butter, brown sugar and cinnamon. Set aside. This will be the topping for the tart.
In another bowl, combine together the mascarpone, egg yolks, and granulated sugar until smoothe. Set aside
Cut the nectarines into thin wedges. You may remove or keep the skins.
Take the puff pastry and place it in a lightly greased baking sheet. Take a knife and 1/2-inch from the edges, lightly score 4 lines creating an inner square. This will be the crust. With a fork perforate the dough several times, this will help when it bakes.
Take the mascarpone mixture and spread it even on the puff pastry, not passing the edge mark. Then place the nectarine slices over in a pattern to your liking. Spread the topping mixture after.
Take the melted butter and baste the edges.
Bake for 15-20 until browned.