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Mini Nectarine and Plum Tarts

July 6, 2011

Mini Nectarine and Plum Tarts

Mini Nectarine and Plum Tarts

There are so many reasons that I love summer.  The main reason is the fresh produce.  I think after long winters our bodies really require an abundance of nutrients not only from the wonderful food but from the sun.  Everything is seen differently when there is light.  The sun is so uplifting.  It brings me great joy and warms me from the inside out.  It really is difficult to be in a cranky mood when the sun is shining, don’t you think?

These mini nectarine and plum tarts really remind me of the sun.  They are bright and their yellowish flesh makes me think of sunny days.  These tarts are easy to make and embody all that summer has to offer.  One of the best things about these tarts is that they are an open tart or pie, there is no top crust.  You could place a top crust on if you like but I find that the tarts really look beautiful open 🙂  You could also use peaches in this recipe if you have access to them!

Ingredients and Directions for Mini Nectarine and Plum Tarts

Ingredients and Directions for Mini Nectarine and Plum Tarts

1.  Ingredients

1 cup nectarines pitted and cut into 1/4-inch wedges
1 cup plums, pitted and cut into 1/4-inch wedges
1 tablespoon granulated sugar
Zest of 1/2 orange
Juice of 1/2 orange
1 tablespoon cornstarch
Pate Brisee to Make One Double-Crust 10-Inch Pie or 6 mini tarts
2 tablespoons brown sugar, for topping

To Prepare the Mini Tarts

Preheat oven to 375 degrees. Line two baking sheets with parchment paper; set aside.

    2.  In a large bowl, mix together the fruit, sugar, orange zest and juice, and cornstarch; mix until well combined. Set the fruit mixture aside.

    3.  On a lightly floured work surface, roll out the pie pastry. Place the tart shell on the pastry and cut out a round that is 1 inch larger than the tart shell.  With a dry pastry brush, sweep off excess flour. Place the cut out pastry into the tart shell and press up the sides of the tin, trim the edges.

4.  Place 2 tablespoons of reserved fruit mixture in the tart shell.  Repeat this process for the remaining tarts.

5.  Prepared tart shells.

Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.

If you do not have mini tart shells you could make free form tarts, just follow the directions from the Triple Berry Tarts.

Makes 6 mini tarts

Mini Nectarine and Plum Tarts

Mini Nectarine and Plum Tarts

These tarts are amazing.  They are summer in the form of a tart!

From our kitchen to yours,
Sydney Jones

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2 Comments leave one →
  1. July 10, 2011 7:39 pm

    Sydney,

    I love both nectarines and plums, and I frequently have them on hand. I never thought to BAKE with them, though. I can’t wait to try them in your free-form tart shells.

    John– http://thedailygraff.com/

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  1. Blueberry-Plum Upside-Down Cake « Sydney'sKitchen

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