Blueberry Nectarine Tart
Blueberry Nectarine Tart. Two very complimentary fruits of the season in one easy to prepare, simple but delicious shallow pan tart.
Originally posted Sept 3, 2008.
Thanks to all who emailed to say thanks for the Signal Hill photograph on our recipe for Cinnamon Biscuit Blueberry Cobbler.
It seems in showing some international readers our little corner of the world, I set off a wave of homesickness for those transplanted Newfoundlanders who also regularly read this blog from far off places. 😉
The remainder of the blueberries form our short berry picking session on Signal Hill made their way into this very simple tart which was enjoyed by myself and the neighbours.
This one is also particularly good served with some good vanilla ice cream.
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Blueberry Nectarine Tart
Ingredients
For the Sour Cream Pastry
- 2 ½ cups flour
- 1 cup very cold butter cut in small pieces
- ⅔ cup sour cream
- ½ teaspoon salt
For the filling.
- 3 small nectarines
- ⅓ cup sugar
- 1 tablespoon cornstarch
- 2 cups fresh blueberries (if using frozen, they MUST be thawed and at room temperature before using them in this recipe)
- 3 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon cinnamon (optional)
Instructions
To prepare the pastry.
- This dough makes enough for 2 tarts but you can freeze half for later use. I also use this dough for fruit turnovers filled with any good jam.
- Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
- Pour sour cream over the mixture and work in by tossing with a fork until dough begins to form.
- Use your hands as little as possible and work the dough as little as possible.
- Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.
- You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
- Roll one of the dough rounds into a circle about 2 inches larger than the diameter of an 8 or 9 inch tart pan.
- You can freeze the other dough round for another time.
- Place the dough into the bottom and sides of the pan being very careful not to stretch the dough and leaving a little extra over the edge of the pan to allow for shrinkage as the crust bakes.
- Blind bake the crust for about 15 minutes before adding the filling. Blind baking is essential so that the bottom crust will not get soggy.
To blind bake the pastry.
- Simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.)
- Bake at 400 degrees for about 12 -15 minutes. Remove baking weights and parchment (or foil).Bake for an additional 5 minutes
- Remove from oven and trim any excess crust from the pan with a sharp knife run around the top edge.
To prepare the filling
- Pit the nectarines and them in wedges. No need to peel them.
- Arrange the nectarine slices in a single layer on the blind baked crust. Do not overlap them and leave about a ½ inch between the slices.
- Mix together the ⅓ cup sugar and cornstarch.
- Add this mixture to the blueberries, lemon juice, zest and cinnamon.
- Toss together gently until well combined and spread evenly over the nectarine slices. Place the tart pan on a cookie sheet to catch any potential spills as the tart bakes.
- Bake at 375 degrees F for about 25-30 minutes or until the center of the tart is bubbling.
- Cool for a half hour before serving with good vanilla Ice cream.
Nutrition Information
Yield
8Serving Size
1 sliceAmount Per Serving Calories 385Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 40mgSodium 173mgCarbohydrates 58gFiber 4gSugar 22gProtein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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I love reading your recipes. We picked blueberrys one summer in Newfoundland. The thing I remember most is the trick of shooting a blueberry out of your nose that my husband taught our 5 year old daughter. Our buckets got eaten up before we got home, so we never had enough for a pie.