Monday, September 16, 2013

Thyme And Ginger Scented Nectarine Tarts

These Thyme and Ginger Scented Nectarine Tarts are an ode to the last days of Summer and sadly, the end of the nectarine season.

I used a combination of white and yellow nectarines to make them. I also added fresh thyme and ground ginger to enhance the flavor of the nectarines. This might seem unexpected but the herb and spice combination does a brilliant job of elevating these pretty tarts to a whole new level.

No special tart pans are needed to make these and baking them on parchment-lined pans makes cleanup a breeze.

Please give these a try. These are so delicious and would be especially good served with a dollop of softly whipped cream or a scoop of vanilla ice cream.

Thyme And Ginger Scented Nectarine Tarts
(makes 8 to 10 tarts)

2 cups flour
3 tablespoons sugar
1/4 teaspoon kosher salt
2/3 cup shortening
1/4 to 1/3 cup cold water

Preheat the oven to 425 degrees and line two sheetpans with parchment paper.

In a large bowl combine the flour, sugar and salt. Add the shortening and using your fingertips, break it apart into the flour mixture until it resembles coarse meal.

Add the cold water a bit at a time until a soft dough forms. Round the dough into a ball and transfer it to a floured board.
Pat the dough into a round on a floured board and roll it out to 1/4 -inch thick.

Roll the dough until it is 1/4-inch thick. Use a cutter or round 4 1/2 to 5-inches in diameter to cut circles and place them on a parchment lined sheet pans. Keep re-rolling the dough until you have used it all.
Use a round that is 4 1/2 to 5-inches in diameter to cut circles. I used a mini cake pan.

Cut as many circles as you can then round up the dough, roll and repeat.

Crimp the edges of the rounds to form a boarder and set aside.
Crimped and ready to be filled.

2 teaspoons fresh thyme, finely chopped
1/4 teaspoon ground ginger
1/2 cup sugar
3 medium-sized nectarines, diced
2 teaspoons cornstarch

In a small bowl combine the thyme, ginger and sugar and set aside.
Add the fresh thyme and ginger to the sugar.

Mix well and set the sugar aside.

In a large bowl combine the nectarines and the cornstarch.

To Assemble:
Spread a teaspoon of the sugar mixture on the bottom of each of the tart crusts.
Spread a teaspoon of the sugar on the bottom of each of the tart shells.

Divide the remaining sugar mixture in half. Toss one half with the nectarine cornstarch mixture and reserve the remaining half for the top of the tarts.
Nectarines tossed with the cornstarch and sugar. I used a combination of white and yellow nectarines.

Divide the nectarine mixture amongst the tart shells. I find this easiest to do with my hands.
Evenly fill the tart shells with the nectarine mixture.

Sprinkle the remaining sugar on top of the tarts.
Sprinkle the tarts with more sugar and they are ready to bake.

Bake for 25 minutes or until the crust is golden brown and the sugar on top of the tarts has carmelized.

Immediately transfer the tarts to a cooling rack. If you wait, the caramelized sugar on the tarts will harden and make the tarts difficult to release from the parchment.
Transfer the tarts immediately to a cooling rack. I got nine tarts from the recipe.
I'm so glad I lined the sheetpan with parchment paper.


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