Hope you all are having a great summer! This summer has gone by super quickly for me so far. I am trying to do so much with the kids before they go back to school and still try to get some work squeezed in. It's been a great summer here in Seattle. The sun is shinning away almost every day and people are actually getting tanned without going to warm places.
This heat is also contributing the quick growth of flowers, fruits and vegetables around our house and I am behind picking them and eating them. I wish they grow one thing at a time through the year... I've made plans to cook our own harvests and post some photos here and I hope I will, starting with my next post.
For now, I made these tarts with nectarine requested by my 6 year old daughter. She wanted to have a tea party with her friends. Nectarines/peaches are big favorites at our house. I haven't done much baking lately and this sure was fun and easy making.
Enjoy your summer and enjoy your harvests! See you in the next post!
Recipe; 5 small tarts
Ingredients:
pie crust
nectarine filling
1 egg beaten for egg wash
Strawberry jam (optional)
some flour for dusting
Pie Crust
(adopted from this recipe by Anne Burrell)
1 stick of butter
1 cup all-purpost flour
1/4 cup sugar
a pinch of salt
1 lemon, zested
1 egg yolk
2-3 tablespoons ice water
In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Wrap it with plastic film and refrigerate for at least 1 hour.
Filling
5 nectarines
1/2 cup of sugar
1/4 teaspoon of cornstarch
1 tablespoon of lemon juice
Slice nectarines into 6 wedges. In a bowl, sprinkle cornstarch on nectarine wedges and add lemon juice and sugar. Mix it well and set it aside.
Preheat the over for 360 degrees. Dust some flour on the table and rolling pen. Dust the dough as well. Roll out the dough until it's about 1/4-inch thick or big enough to make 5 5-inch circles. Cut out five 5-inch circles. Put a tablespoon of nectarine slices in each circle at a time. Lift up outside the circle and pinch around the edges to wrap around the filling. Apply egg wash around the dough. Cut out parchment paper and place it on a baking sheet. Place tarts and bake it in the oven for about 20-25 minutes. Let it cool. This time I topped with strawberry jam before I baked the tarts, but I actually prefer the fresh jam on it, so you can put it after the pies are baked as well.
Enjoy your afternoon tea!
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