Summer time is all about peaches, nectarines, some are sweet,and tender, some are crunchy with nice acidity. I like the sweet one for cooking, I will make sweet and salty or sweet and spicy dishes. Crunch with acidity one are great in baking which takes heat well and balance with sweetness.
This nectarines tart has lightly crumble shell. nature heady perfume, acidity from itself, sweet custard with orange cognac. I love it dearly. Serve with a cup of sweet ice tea or scoop a vanilla ice cream during the hot summer day ! It's a great refreshing sweet treat !
Preparation time : 30 minutes for sliced nectarines, make tart shell, and arrange it ! Add 5 minutes to make the custard.
Preparation time : 30 minutes for sliced nectarines, make tart shell, and arrange it ! Add 5 minutes to make the custard.
Baking time: 45minutes to 50 minutes.
Serve: 6-8 people
Ingredients :
Tart dough:
1. 1/4 cup powder sugar.
2. 11/2 cup cake flour.
3. 6 tablespoon unsalted butter room temperature.
4. 2 egg yolks.
5. Zest from 1 lemon.
Filling:
1. 4 peaches or nectarines seeded, sliced very thin rinse in the salty water, drained well.
Custard:
1. 3 tablespoon unsalted butter.
2. 1/4 cup sugar.
3. 1 large egg.
4. 2 tablespoon corn starch.
5. 1 tablespoon orange Cognac or brandy.
6. Juiced from I lemon.
Finish top Coat:
I tablespoon orange marmalade heated in the microwave then mix with 1 tablespoon Orange Cognac or Brandy.
Tart dough
Place all the tart shell ingredients, cake flour, powder sugar, butter, egg york and lemon zest in the food processor, pulse it couple times, till it is starting to look like wet sand. When you squeeze them, it will hold together by itself, then stop.
Dump the whole mixture dough into the tart pan, use measuring cup to press it down and make the rim, as easy as that.
Cool the tart shell in the freezer at least 30 minutes. *. I usually like to make tart dough in advance, so you can bake it anytime when you are ready for the filling.
Filling
Arrange the peach or nectar from outer layer to the center unevenly, finish with a rose look. * Try to do this step fast to avoid tart shell heat up in the room temperature, keep the dough chill, so the tart shell won't get burn before the filling set during the baking.
Set the rack at the lowest level in the oven, almost attach the bottom.
Preheat oven 350F .
Melting butter with sugar on the stove or microwave, kill the heat, add in lemon juice and Orange Cognac or Brandy.
Use other bowl to mix egg and corn starch well, then add in to the butter mixture. Do not over mixing !
Dump this butter mixture on to tart pan, swirl around for even coated. Tap the pan a little bit, if you see any bubbles show, use the back of spoon to tap it down, make custard looks smooth.
Laid it on the sheet pan, for easy transition, and avoid spill. Bake about 45- 50 minutes. Crust will be light golden brown, custard will be set.
Take it out to chill completely, before remove from the tart pan. Use the back of spoon apply the finish top coat which melt orange marmalade in the microwave then mix with orange cognac or brandy, on too of filling to enhance the flavor, and it will make tart shine too. Then insert the knife between the tart shell and pan, slowly turn circle, tart should be easy to release, gently slice it to serving plate.
The best taste at the same day in room temperature. Or, store in refrigerator, reheat tart at the same temperature 350F, around 10 minutes, tart will be back to crispy and crumbly again!
夏天是桃李的季節, 有些香甜柔軟, 有些則是清脆帶一點酸. 甜的我喜歡拿它來做菜, 我會把它們做成鹹鹹甜甜或是辣中帶甜味的菜色. 脆度和酸度高的最適合來烘烤, 因為在高溫下的烘培之後, 將會和甜品充分協調. 這份香橙脆桃塔, 有著一觸即撥動的酥皮. 桃子引領著它本身天然的香氣和酸度, 甜美的蛋液溶入柳橙酒. 我特別喜愛它! 在炎熱的夏天配上一杯冰紅茶或是挖一球香草冰淇淋搭配著食用, 是一份很清新的甜品.
準備時間: 30 分鐘用來切桃子做塔皮並且將桃子排列入盤.
烘烤時間 : 45-50分鐘.
適用: 6-8 人份.
材料:
塔皮:
1. 1/4 杯的細砂糖.
2. 11/2 杯的低筋麵粉.
3. 6 大匙的無鹽奶油.
4. 2 個蛋黃.
5. 1 個削細末的檸檬酸皮.
內餡 ：
4 個桃子去仔切細片, 入塩水洗過然後濾乾.
蛋液：
1. 3 大匙的無鹽奶油.
2. 11/4 杯的細砂糖.
3. 1顆檸檬的汁.
4. 1 大匙的柳橙酒或是白蘭地.
5. 1 顆蛋.
6. 2 大匙的玉米粉.
最後的一層亮衣 :
1 大匙的柳橙果醬加上1大匙的枊橙酒或是白蘭地微波爐加熱拌勻.
塔皮 :
將所有塔皮的材料放入食物攪拌機中, 不斷的按下數次, 直到所有的成分看起來像溼的沙一般. 當你擠壓它便能結塊.
例入所有的麵團混合物入塔盤中, 然後用量杯平整並做出周邊的一圈. 就這麼簡單!
將塔皮移至冷凍櫃裡面至少三十分鐘 ! 我通常喜歡提早把它做好, 這樣我隨時想烤的時候, 只要加入內陷.
排列由外往內層參差即可. 快速的完成這項工作避免塔皮和內餡在烘烤的過程中先焦掉.
將烤架移製烤箱內最後下一層.
烤箱預熱175C :
在火爐上, 或微波爐里融化奶油和糖. 然後加入檸檬汁, 柳橙酒或是白蘭地.
取用另外一個碗, 將蛋和玉米粉拌勻, 然後加入溶化的奶油混合物. 別過度攪拌.
倒入所有的混合液體入塔盤中, 充分旋轉使蛋液均勻散佈. 輕輕在桌上敲塔盤, 若有泡沫出現, 使用湯匙的背部戳破它, 盡量讓蛋液看起來平滑.
將塔盤移置平面的烤盤上, 可以方便取之, 並且預防外洩. 大約烤40-50 分鐘, 塔皮會承現金黃色, 內陷也會定型.
取出烤箱使其冷卻, 使用湯匙的背部抹上調勻的柳橙果醬加柳橙酒或是白蘭地! 然後將刀子放入塔和塔盤之間, 慢慢轉動, 塔就會輕易的和塔盤分離, 輕輕的滑至盤中.
當天的室溫狀態下是最好吃的. 或是儲存在冷藏室裡, 食用時再以同樣的溫度175C加熱大約十分鐘. 塔就會再次回到原來的香酥了.
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