Nectarine Tart Recipe

Nectarine Tart Recipe. I originally posted this Nectarine Tart recipe several years ago.  To me, this is the most beautiful dessert I have ever created - and I have baked a lot of desserts in my days!  This dough is fabulous and I have used it to make pies.  It is wonderfully sweet and very easy to work with.


I originally posted this Nectarine Tart recipe several years ago. To me, this is the most beautiful dessert I have ever created – and I have baked a lot of desserts in my days! This dough is fabulous and I have used it to make pies. It is wonderfully sweet and very easy to work with.

While all these pictures make it seem difficult, nothing could be further from the truth – this is a long process, but quite easy! Hubby and I have worked together on this, and not only survived, but had a good time making it! I hope you give this Nectarine Tart a try – you will be delighted with the result!

Nectarine Tart Recipe. I originally posted this Nectarine Tart recipe several years ago.  To me, this is the most beautiful dessert I have ever created - and I have baked a lot of desserts in my days!  This dough is fabulous and I have used it to make pies.  It is wonderfully sweet and very easy to work with.


Nectarine Tart Recipe

There are several stages to this tart. I advise making the crust first due to refrigeration times. I would bake/roast the nectarines next as they will need to cool. While the custard does to cool, it does so rapidly. As long as you have the crust and nectarines ready, you will be golden doing the custard last.

You can use a flan tin or a quiche pan for the crust. I used a quiche pan.

Crust

1 2/3 c Flour
2/3 c Confectionery Sugar
1 Stick Cold Butter, sliced into cubes
1 Egg Yolk
1 1/2 – 2 Tbsp Cold Water

Heat oven to 325º

Nectarine Tart Recipe


Cut butter into flour and confectionery sugar mixture.
Add egg yolk.
Add water to make the dough come together.

Nectarine Tart Recipe


Nectarine Tart Recipe


When the dough is formed into a ball, wrap it in plastic wrap and refrigerate for 30 minutes.

Nectarine Tart Recipe


After chilling dough for 30 minutes, bring it out and roll it in between sparsely floured parchment paper. You want just enough flour to allow for rolling. This dough will warm rapidly, and become soft.

Nectarine Tart Recipe


Press dough into your tin, and trim away any excess.
Return to refrigerator for 30 minutes.

Nectarine Tart Recipe


Place parchment paper on top of uncooked crust, and place beans on to to weight the paper down and not allow for much rising. (No, there is no parchment paper in this pic, I forgot and had to go back and dump the beans and start again and neglected to snap another picture.)

Nectarine Tart Recipe


Bake uncovered for 10 minutes on 325º.
Remove paper and beans, return to oven and bake another 10 minutes or until the pastry is slightly browned.

Nectarine Tart Recipe


Roast/ Bake Nectarines

8 Nectarines cut in half with the stones removed
1/4 c Orange Juice
1/2 C Firmly Packed Brown Sugar

If you have a convection oven setting, use the roast setting instead of bake.
Preheat oven to to 400º
Place nectarines in a single layer in large, shallow baking dish.
Sprinkle with OJ and brown sugar

Nectarine Tart Recipe


Roast/Bake for 20 minutes until nectarines are soft.
Cool to touch.

Nectarine Tart Recipe


Remove skins from nectarines.
Slice into thin slices.

Nectarine Tart Recipe


Custard

1 1/4 c Whipping Cream
1 c Milk
1/2 C Caster Sugar (forget paying for this at a gourmet shop! Just put 1/2 c of regular sugar in a small food processor and whirl until fine)
1/4 tsp Vanilla
3 Egg Yolks
2 Tbsp Corn Starch
6 Tbsp Butter

Combine cream, milk and sugar in medium saucepan.
Add vanilla.
Bring to a low boil.

Nectarine Tart Recipe


Beat egg yolks in a small mixing bowl.
Add corn starch.
Gradually beat in hot cream mixture.
Return entire combined mixture to medium saucepan.

Nectarine Tart Recipe


Allow to come to a boil.
Heat until thickened.
Remove from heat and add butter.

Nectarine Tart Recipe


Cover with plastic wrap and allow to cool to room temperature.

Nectarine Tart Recipe


Assembly

Pour custard into cooled pastry shell.
Place nectarines on top of custard. You do not have to push down, they will settle into the custard. Hubby refers to the custard as the glue.

Nectarine Tart Recipe


Chill for 3 hours (or overnight) until set.

Nectarine Tart Recipe


This is the final product, and wow is it tasty!


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Italian Beef Recipe

Italian Beef Recipe. This is the best Italian Beef recipe you will ever make. Succulent, juicy beef cooked to perfection with just a hint of seasoning. This is the beef recipe you have been looking for. Try this easy to make Italian Beef Recipe for dinner tonight!





Italian Beef Recipe

This is the best Italian Beef recipe you will ever make. Succulent, juicy beef cooked to perfection with just a hint of seasoning. This is the beef recipe you have been looking for. Try this easy to make Italian Beef Recipe for dinner tonight!

Prep Time: 10 minutes
Cook Time: 1 Hour 5 Minutes

Ingredients:

3 lb Beef Roast (we use eye of the round)
3 TBSP Italian Seasoning
3 TBSP Diced Garlic (from a jar)
Pepper to Taste

Directions:

• Preheat Oven to 500º
• Tenderize the beef with a good meat tenderizer that pokes holes.
• Place garlic and Italian seasoning in a bowl. Roll the roast through the seasoning coating completely.
• Place seasoned roast on a rack in a roasting pan.
• Roast in preheated 500º oven for 20 minutes.
• Turn oven heat down to 300º and roast for an additional 45 minutes.
• Remove from oven and allow to rest for 15 minutes before slicing.

Makes 3 pounds Italian Beef

Italian Beef Recipe. This is the best Italian Beef recipe you will ever make. Succulent, juicy beef cooked to perfection with just a hint of seasoning. This is the beef recipe you have been looking for. Try this easy to make Italian Beef Recipe for dinner tonight!


Italian Beef Recipe Mise en Place:

• Bowl
Measuring Spoons
Meat Tenderizer
Roasting Pan
• Cutting Board
• Carving Knife

Italian Beef Recipe Ingredients:

• 3 lb Beef Roast (we use eye of the round)
• 3 TBSP Italian Seasoning
• 3 TBSP Diced Garlic (from a jar)
• Pepper to Taste

Italian Beef Recipe Directions:

• Preheat Oven to 500º
• Tenderize the beef with a good meat tenderizer that pokes holes.
• Place garlic and Italian seasoning in a bowl. Roll the roast through the seasoning coating completely.
• Place seasoned roast on a rack in a roasting pan.
• Roast in preheated 500º oven for 20 minutes.
• Turn oven heat down to 300º and roast for an additional 45 minutes.
• Remove from oven and allow to rest for 15 minutes before slicing.

Makes 3 pounds Italian Beef

A while back, I picked up some eye of the round for cheap. I like this cut of beef because it is very versatile. Hubby decided to make his version of Italian beef, and it is very easy to do! (said the woman that watches while he cooks)

OMG is this gooooooooooood!!

• To print the Italian Beef Recipe, click here.


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How To Grease and Flour A Baking Pan


So many people think that spraying a pan with a non-stick spray is an adequate substitution for greasing and flouring a pan. It isn’t. A well greased, floured and lined pan will allow any baked good to pop right out without sticking. Non-sticks are fine for cooking meats, but for baking, you really want to do it the old fashioned way.

Some people use butter or lard. My choice is Crisco, which is vegetable shortening (ingredients: soybean oil, fully hydrogenated cottonseed oil, partially hydrogenated cottonseed and soybean oils, mono and digycelerides, TBHQ and citrus acids (antioxidants)).


Cut a piece of wax paper, dip it into the Crisco can.
Thoroughly coat the sides of your pan, paying particular attention to the corners.


You should have a light coast of vegetable oil, so light that you can easily see the pan underneath.


Drop in a dab of flour.


Shake the flour about the pan. Since flour particles or clouds may come out of the pan, it is best to do this over the sink.


Your pan should be completely coated with a thin flour wall. You don’t want bare pan anywhere.


If you need to line the pan, cut a piece of wax paper larger than your pan.
Place your pan on top of the wax paper, and score the outline of the pan with scissors.
Cut out the wax paper along the score marks.
(Note, this can be done prior to greasing and flouring.)


Insert the cut out wax paper into the bottom of your pan.

You are now ready for batter!


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