Nectarine and Raspberry Tart — Tarte aux nectarines et aux framboises

August 31, 2006

Jamais deux sans trois
(Never two times without a third one)

This French saying does not make sense in English, does it?

When you think it is over, you actually get more. It seems that my stories involving tarts en tous genres keep coming. I like savory tarts of course, but have a strong inclination for sweet ones. Even over great-looking cakes. I think this is partially explained because I grew up surrounded by them. At home, there were always homemade tarts and cakes, the simple and not the fancy ones. Rusticity is beauty in its own form, and I cannot but identify to it as it definitely brings back the country girl in me. In fact, I should add that my mum was not a pastry maker, and there was always more focus on simple rustic desserts.

So I learned to make and enjoy a lot of sweet open tarts, les tartes sucrées.

Number Three or a Series of Puff Pastry Tarts

I discovered the recipe for this sweet tart already featured here, in a lovely new cookbook that I acquired a few weeks ago called New Vegetarian Entertaining, by Jane Noraika. This is what happens on a rainy day, when I get stuck in a bookstore. What prompted me to buy the book was actually the food styling and the wonderful pictures that I was sure were both going to inspire me. Call it a weakness, but I can admit that this is exactly how I shop for cookbooks these days. If I want to grab the pieces of food presented in the pictures, I am an easy buyer.

This Nectarine and Raspberry Tart is the first and only recipe that I have tried so far, and I really liked it. In fact, I can already tell that, after browsing quickly through the pages, the recipes are going to be enchanting. The cookbook presents inspiring ideas to entertain, with varied and original vegetarian dishes.

While the main idea for the tart remained the same, I adapted the recipe. What did I change? I used less eggs and sugar than suggested, I changed the fruit and modified a few cooking methods. I was also slightly puzzled from the fact that the vanilla cream — very much like une crème patissière — was cooked with the tart, but decided to give it a try to see what result I would get. It actually worked very well, although I still think that I prefer uncooked crème patissière. I also added a few additional steps, such as filter the milk, place the cream in an bowl with iced water because I think these steps really help in the end result. It is always interesting to see how many steps are lacking in a cookbook, or how well things are explained. There is always room for improvement for all of us.

Summer still around? Nectarines and raspberries will soon disappear so you better hurry to make tarts like this while they are around.

Et vive les tartes aux fruits ! (hurray for fruit tarts!)

Nectarine and Raspberry Tart

You need:

For the Vanilla Cream

  • 1 1/2 cups milk
  • 1 vanilla bean, split in half lengthwise
  • 3 egg yolks
  • 1/3 cup sugar
  • 2 Tbsp cornstarch
  • 2 Tbsp unsalted butter, melted

For the Tart

  • 13 oz puff pastry
  • 4 nectarines
  • Melted butter, to brush the dough
  • Confectioner’s sugar and 1 Tbsp brown sugar

Steps:

  • To make the vanilla cream, put the milk and vanilla in a pot and bring to a boil. Then remove from the heat.
  • Beat together the egg yolks, the cornstarch and sugar, until very white and light (use an electric beater)
  • Add the hot milk and mix well. Transfer to the pot again and reduce the heat to low. Stir constantly until it thickens.
  • Remove the vanilla bean and stir in the melted butter.
  • Transfer to a bowl placed in an iced recipient. Cover with plastic wrap and let cool.
  • Roll out the dough and place it on a baking tray (I made a rectangular tart).
  • Make little holes with a fork and pour the cream on top, leaving 1 inch border away from the edge (you might have more cream than needed, which was my case, but it is lovely on its own with freshly cut fruit).
  • Slice the fruit and arrange it on top. Sprinkle with some brown sugar.
  • Brush the border created with the melted butter and place the tart in a preheated oven at 400 F, for about 25 mns, or until golden.
  • Serve with fresh raspberries and confectioner’s sugar sprinkled on top.

Le coin français

Tarte aux nectarines et aux framboises

Ingrédients :

Pour la crème à la vanille

  • 360 ml de lait
  • 1 gousse de vanille, fendue dans le sens de la longueur
  • 3 jaunes d’oeuf
  • 65 g de sucre
  • 2 càs de maizena
  • 2 càs de beurre non salé, fondu

Pour la tarte

  • 360 g de pâte feuilletée
  • 4 nectarines
  • Framboises fraîches
  • Beurre fondu, pour badigeonner la pâte
  • 1 càs de sucre roux
  • Sucre glace, à saupoudrer

Étapes :

  • Pour faire la crème à la vanille, mettez le lait avec la gousse de vanille fendue dans une casserole, et portez à ébullition. Retirez du feu.
  • Battez les jaunes d’oeuf avec le sucre et la maizena, jusqu’à l’obtention d’une crème de couleur pâle et légère (utilisez un batteur électrique)
  • Ajoutez le lait chaud filtré et mélangez bien. Transférez cette préparation dans la casserole et faites épaissir sur feux dous, sans cesser de remuer.
  • Retirez la gousse de vanille et ajoutez le beurre fondu.
  • Versez la crème dans un bol placé dans un récipient contenant de l’eau glacée. Couvrez d’un film plastique pour éviter la formation d’une pellicule. Laissez refroidir.
  • Étalez votre pâte et placez-la sur une plaque de cuisson (j’ai fait une tarte rectangulaire).
  • Piquez-la avec une fourchette et versez la crème dessus, en faisant attention à laisser une bordure de 1 cm (il vous restera sans doute de la crème, ce qui était mon cas, mais c’est délicieux seul, avec des fruits frais coupés).
  • Tranchez les nectarines et placez-les sur la tarte. Saupoudez de sucre roux et badigeonnez la bordure avec le beurre fondu.
  • Mettez la tarte au four préchauffé à 200 C pour environ 25 mns, ou jusqu’à ce que la pâte soit dorée.
  • Servez avec des framboises fraîches et saupoudrez de sucre glace.
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Tagged as: Dessert , Fruit , Tarts
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43 Comments »

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  1. Oh you are a girl after my own heart! I also prefer homemade tarts over cake…something about the texture of tart dough, the soft sweetness of the baked fruit, and yes, that rustic look of it all. Irresistable on all counts. You just gave me an idea on what to do with that flat of peaches that I just picked up last night!

    Comment by rowena — On August, 31st, 2006 at 4:02 am

  2. Très appétissant ! Je me pose juste la question de cuire au four la crème vanille dans le fond de tarte, ça résiste bien ?

    Comment by Beah — On August, 31st, 2006 at 4:39 am

  3. Délicieux, c’est très joli ta tarte carré!

    Comment by Adèle — On August, 31st, 2006 at 5:39 am

  4. C’est bien la première fois qu’une tarte aux nectarines me fait envie!! J’aime tellement ce fruit que ça me semble limite indécent de le dénaturer dans une tarte ou dans un gâteau, mais là!! Vraiment la 1ère fois que ça me tente! Magicienne, Béa??

    Comment by avital — On August, 31st, 2006 at 6:39 am

  5. C’est magnifique et trés appétissant comme toujours. Quel jeu de couleurs!!

    Comment by sylvieaa — On August, 31st, 2006 at 7:22 am

  6. C’est beau! Et c’est tellement appétissant…

    Comment by Milie — On August, 31st, 2006 at 7:58 am

  7. You are really getting me excited for my class in puff pastery now!

    Comment by Jeff — On August, 31st, 2006 at 8:00 am

  8. Je crois que j’ai trouve mon dessert de ce weekend, merci Bea. Si j’arrive a la faire aussi jolie que celle-ci, j’aurai du succes!

    Comment by Gracianne — On August, 31st, 2006 at 8:22 am

  9. Your blog makes me so happy =). Beautiful tart..kind of a last hurrah for summer-the crisp chill of fall is coming!

    Comment by Jen — On August, 31st, 2006 at 8:24 am

  10. trop belle ta tarte….

    Comment by mercotte — On August, 31st, 2006 at 9:24 am

  11. Béa, I guess you can call these rustic but they look so wonderful. Yes, I think rustic is beautiful as is the country.

    Comment by Tanna — On August, 31st, 2006 at 9:34 am

  12. Oh Bea, how I wish I could make such beautiful pastries! Wow! I wish I could eat one right now. They are so perfectly European and European things are all the best!
    Dianka

    Comment by Dianka — On August, 31st, 2006 at 9:50 am

  13. une autre tarte sans moule : que c’est pratique ! et en plus ça a l’air très bon ce contraste entre le croustillant de la pâte, la douceur parfumée de la crème, le fondant des nectarines et l’acidité des framboises. Je suis contente de pouvoir dire que je ne viens pas ici “que” pour la qualité des visuels ;)

    Comment by b@ — On August, 31st, 2006 at 9:54 am

  14. Absolutely beautiful! Looks delicious.

    Comment by Jennifer — On August, 31st, 2006 at 10:12 am

  15. Absolutely GORGEOUS tarte. I love your way to make them square.

    Comment by Lucy Vanel — On August, 31st, 2006 at 11:01 am

  16. “je passe juste finir ta crème pâtissière, ne t’inquiètes pas, béa, fais comme si je n’étais pas là!”
    ;-) j’ai de belles nectarines au frais et tout ce qu’il faut pour tester ta version de la tarte aux fruits alors, à défaut de pouvoir mettre en oeuvre la première phrase de mon commentaire, je vais aller vite m’en préparer une!

    Comment by Alhya — On August, 31st, 2006 at 11:25 am

  17. Non! You must stop! You must not eat this … not even one bite.

    You must wait until I arrive in Boston and knock at your door. Then we will sit down together and eat this beauty!

    Comment by Ivonne — On August, 31st, 2006 at 12:16 pm

  18. Beautiful! I so enjoy going to your site just to relax and see something lovely. Just like a warm cup of tea. Thanks again.

    Comment by Jeanne — On August, 31st, 2006 at 1:21 pm

  19. Those are so beautiful. Thank you for sharing.

    Comment by Sasha — On August, 31st, 2006 at 2:23 pm

  20. Aww this reminds me of how much I am going to miss summer! Gorgeous fruit tart!

    Comment by Dianka — On August, 31st, 2006 at 2:33 pm

  21. All of your tarts are beautiful and I crave every single one. Use use some of my favorite ingredients. Have you seen the cookbook, Once Upon a Tart? It is beautifully done, and full of things I think you would love (at least I love them!).

    Comment by Julie — On August, 31st, 2006 at 4:04 pm

  22. Quelle sublime tarte!

    Comment by moony — On August, 31st, 2006 at 4:05 pm

  23. Waou, this tart is really beautiful, so delicious …

    Comment by Fabienne — On August, 31st, 2006 at 4:18 pm

  24. Now that is exactly how I buy cookbooks too — like a little kid looking at the pictures! This one looks great (your version of the tart is lovely) and the link to Amazon so kindly provided — with a click, the thing was done. Thanks, Bea! I’ll enjoy it.

    Comment by Christine — On August, 31st, 2006 at 7:30 pm

  25. This tart looks lovely, Bea. I buy coookbooks the same way — like a kid looking at the pictures. The one you’ve found here looks great and I’ve just ordered it. Thanks for the link and the rec!

    Comment by Christine — On September, 1st, 2006 at 12:57 am

  26. Cook books with color photos and interesting styling are one of my big weakness as well. I have learned to be strong as I have been uprooted and replanted in Italy and not a lot of room for all those lovely books. So it’s wonderful to have found your site with is awe inspiring photos and styling ideas. Thank you for your effort. Now I can enjoy recipes and photos on line. I’ve enjoyed making a few of your recipes with natural variations as to what’s on hand with fantastic results. Mille Grazie

    Comment by Pasticcera — On September, 1st, 2006 at 1:55 am

  27. Magnifique !
    Et je n’ajouterai rien… L’article se passe de tout autre commentaire !

    Comment by Ingrid — On September, 1st, 2006 at 3:44 am

  28. Bea,
    I love rustic and home-made tart too! The genuine beauty is purely from hand-folded edges of the pastry and the natural and glorious colors of the fruit! The vanilla cream I think we just call it custard, yup, I think your additional steps are essential too! I’ll love to try your wonderful recipe Bea!

    Comment by gattina — On September, 1st, 2006 at 4:39 am

  29. Lovely tart, Bea. I too am a sucker for cookbooks with gorgeous photos so I ordered this one right away. Looking forward to enjoying it. Thanks for the link!

    Comment by Christine — On September, 1st, 2006 at 6:33 am

  30. Bonjour Bea,

    Votre tarte a l’air tres bon!

    Bruno

    Comment by Bruno — On September, 1st, 2006 at 3:09 pm

  31. If you could put a sunset into a tart….that is what you would have.

    Comment by peabody — On September, 1st, 2006 at 9:16 pm

  32. Yum – my fav. after apricots is nectarines – this looks scrummy!

    Comment by Catherine — On September, 1st, 2006 at 10:42 pm

  33. You have my mouth watering. I want some of that tart.

    Comment by Natalie — On September, 2nd, 2006 at 8:42 am

  34. Oh don’t do this to me!!!!! Now I’ll be thinking about those wonderful pictures all day! And the raspberries are so cute sitting at attention perfectly.

    Comment by sher — On September, 2nd, 2006 at 1:46 pm

  35. O, posts like this really make me wish that i live next door to you so i could have any leftover you may have!

    Beautiful as always.

    Comment by Mae — On September, 2nd, 2006 at 2:31 pm

  36. comme elle est appétissante cette tarte!! et jolie en plus que demander d’autre!!

    Comment by mickymath — On September, 3rd, 2006 at 4:02 pm

  37. Thanks everyone for your comments. Merci a tous pour vos commentaires. I am currently travelling so shall respond soon! Je suis en voyage et promets de vous repondre bientot!

    Comment by Béa — On September, 3rd, 2006 at 9:07 pm

  38. I had already spotted this lovely tart for your slashfood birthday entry and immediately fell in love with it. Love at the first sight and NOW love at the ‘second’ sight!

    fanny

    Comment by Fanny — On September, 4th, 2006 at 3:31 pm

  39. actualy Never two times without a third one makes perfect sense to me.

    Comment by Gustad Mody — On September, 7th, 2006 at 4:35 pm

  40. [...] a shrimp boil, and last night we had a lamb roast w/ asparagus, potatoes and a salad. And I made this dessert. Last night was delicious and we served dinner on their new plates with newly made (by my mother [...]

    Pingback by » Blog Archive » Bianca goes to the circus. — On March, 2nd, 2007 at 10:19 am

  41. I made this for my family a couple weeks ago when I went to visit them in Texas. It was delicious. Thanks for the recipe!

    Comment by Bianca — On March, 10th, 2007 at 3:51 pm

  42. [...] 2nd, 2007 by jessmonster This week’s Monday Food Extravaganza* recipe was for a Nectarine & Raspberry Tart. Feeling contrary, I made a Peach and Blueberry Tart. Not like I couldn’t get my hands on the [...]

    Pingback by July Pastries: Week 1 « garish & tweed — On July, 2nd, 2007 at 6:02 pm

  43. [...] contest, so I need to find an appropriate follow-up recipe.  I’m thinking of using the Nectarine and Raspberry Tart recipe as a starting point, and doing some sort of variation.   Different fruit combinations on a [...]

    Pingback by with a side of snark, please « garish & tweed — On May, 15th, 2009 at 12:40 pm

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