When I saw this in this month’s issue of Food & Wine Magazine, I knew I was all over it. I think it was on the last page…what were they thinking!! This is a front page taste as far as I’m concerned.
The only problem…it was made with apricots which are no longer in my grocery store. However, that didn’t stop me, I used nectarines and it was amazing. This Nectarine-and-Basil Shortbread Tart is everything I look for in a dessert. It just hits the spot after a nice meal.
I will be making this again and again. Over and over. The crust is based on a classically made dough combining hard-boiled egg yolk and potato starch. The pastry cream is infused with basil and the nectarines roasted with sugar and slathered with jam.
I didn’t need any more convincing. This is going to be a family favorite for years to come.
If you don’t have a rectangular tart pan you can use a 9-inch round tart pan with a removable bottom. You will likely need a couple more nectarines and will have to double the pastry cream recipe. Bake the tart dough for 40 minutes instead of what is suggested for the rectangular pan.
Enjoy!
Make the pastry cream: In a saucepan, combine 3/4 cup of the milk with the sugar and basil; bring to a simmer. Remove the milk from the heat and let stand for 15 minutes. Remove the basil and squeeze any milk back into the pan; discard the basil.
In a small bowl, whisk the remaining 1/4 cup milk with the yolks and cornstarch until smooth. Slowly whisk the egg yolk mixture into the warm milk; bring to a simmer over moderate heat, whisking constantly until very thick, 2 minutes. Remove from heat and whisk in butter until melted.
Pour the cream into another bowl. Press a piece of plastic wrap directly on the surface and refrigerate until chilled, 2 hours or longer.
Make the pastry: Preheat the oven to 375 degrees. Spray a 14-by-4-1/2-inch rectangular tart pan with removable bottom with nonstick cooking spray. In the bowl of a standing mixer, beat the hard-boiled egg yolk with the butter and sugar at medium speed until smooth, about 2 minutes. Add the flour, potato starch and salt and beat at low speed just until combined. Using lightly floured hands, press the dough evenly over the bottom and up the side of the tart pan. Refrigerate the crust for 30 minutes or until chilled.
Bake the crust for about 25 minutes, until golden. Transfer to a wire rack and let stand until cooled, about 1 hour.
Make the topping: Increase the oven temperature to 450 degrees. Line a baking sheet with parchment paper. Arrange the nectarine halves cut side up on the paper and sprinkle all over with sugar. Roast for about 25 minutes, until the nectarines are fork tender and slightly browned around the edges. Let them stand until completely cooled, about 30 minutes. Slice into thin pieces. In a small saucepan, melt apricot jam over medium heat until thin, about two minutes. Cool slightly. Brush on nectarines with a pastry brush.
Unmold the crust and transfer it to a serving plate. Using a small offset spatula, spread the cream evenly in the crust. Arrange the sliced nectarines over the pastry cream.
Cut the tart crosswise into strips and serve at once.
Enjoy, this is one amazing tart.
Nectarine-and Basil Shortbread Tart
Adapted from Food & Wine
Pastry Cream
1 cup whole milk, divided
5 Tablespoons granulated sugar
1/4 cup packed basil leaves with stems
2 large egg yolks
2-1/2 Tablespoons cornstarch
6 Tablespoons unsalted butter, room temperature
Pastry Dough
1 large hard-boiled egg yolk
1 stick plus 6 Tablespoons unsalted butter, room temperature
1/2 cup confectioner’s sugar
1-1/2 cups all-purpose flour
1/4 cup potato starch
1-1/4 teaspoons kosher salt
Topping
4 nectarines, sides lopped off
1/4 cup granulated sugar
1/3 cup apricot jam, melted
Make the pastry cream: In a saucepan, combine 3/4 cup of the milk with the sugar and basil; bring to a simmer. Remove the milk from the heat and let stand for 15 minutes. Remove the basil and squeeze any milk back into the pan; discard the basil.
In a small bowl, whisk the remaining 1/4 cup milk with the yolks and cornstarch until smooth. Slowly whisk the egg yolk mixture into the warm milk; bring to a simmer over moderate heat, whisking constantly until very thick, 2 minutes. Remove from heat and whisk in butter until melted. Pour the cream into another bowl. Press a piece of plastic wrap directly on the surface and refrigerate until chilled, 2 hours or longer.
Make the pastry: Preheat the oven to 375 degrees. Spray a 14-by-4-1/2-inch rectangular tart pan with removable bottom with nonstick cooking spray. In the bowl of a standing mixer, beat the hard-boiled egg yolk with the butter and sugar at medium speed until smooth, about 2 minutes. Add the flour, potato starch and salt and beat at low speed just until combined. Using lightly floured hands, press the dough evenly over the bottom and up the side of the tart pan. Refrigerate the crust for 30 minutes or until chilled.
Bake the crust for about 25 minutes, until golden. Transfer to a wire rack and let stand until cooled, about 1 hour.
Make the topping: Increase the oven temperature to 450 degrees. Line a baking sheet with parchment paper. Arrange the nectarine halves cut side up on the paper and sprinkle all over with sugar. Roast for about 25 minutes, until the nectarines are fork tender and slightly browned around the edges. Let them stand until completely cooled, about 30 minutes. Slice into thin pieces. In a small saucepan, melt apricot jam over medium heat until thin, about two minutes. Cool slightly. Brush on nectarines with a pastry brush.
Unmold the crust and transfer it to a serving plate. Using a small offset spatula, spread the cream evenly in the crust. Arrange the sliced nectarines over the pastry cream.
Cut the tart crosswise into strips and serve at once.
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