Rustic Honey Nectarine Tart

Rustic Honey Nectarine Tart might be just the dessert you are searching for. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 8 and costs 13 cents per serving. One serving contains 25 calories, 1g of protein, and 1g of fat. 403 people found this recipe to be delicious and satisfying. It is brought to you by Rachael White. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. Head to the store and pick up egg, honey, water, and a few other things to make it today. With a spoonacular score of 3%, this dish is very bad (but still fixable). Rustic Nectarine Tart, Rustic Nectarine-Blueberry Tart, and Honey-Tart Cherry Glazed Salmon with Rustic Tart Cherry Salsa are very similar to this recipe.

Servings: 8

Preparation duration: 60 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 egg

2 tablespoons raw, unfiltered honey

1 teaspoon vanilla extract

1 teaspoon water

Equipment:

rolling pin

oven

frying pan

wire rack

Cooking instruction summary:

Preheat the oven to 400 degrees Fahrenheit. Prepare your pastry and roll out on a lightly floured surface to about 1/4 of an inch thick and about 9 or 10 inches in diameter. Use your rolling pin to gently lift the dough from your surface to a large sheet pan lined with parchment. Arrange the nectarine slices in a neat circle OR just pile them in the center haphazardly. Whatever you feel like doing is fine, just be sure to leave about 1 to 1 1/2 inches of crust around the border. Drizzle the nectarines with the honey. Gently fold the edges of the crust around the fruit, pressing slightly to seal the folds. Beat the egg with the water and vanilla and brush the edges of the crust. This will help the crust brown nicely and adds a little bit of a glaze. Bake the tart for 20-25 minutes or until the crust is golden and the fruit juices bubble. Place the sheet pan with the tart on it on a cooling rack and let sit for 15 minutes before cutting so the juices can thicken. Serve with vanilla ice cream or simple whipped cream. Good for dessert or breakfast. No judgement.

 

Step by step:


1. Preheat the oven to 400 degrees Fahrenheit. Prepare your pastry and roll out on a lightly floured surface to about 1/4 of an inch thick and about 9 or 10 inches in diameter. Use your rolling pin to gently lift the dough from your surface to a large sheet pan lined with parchment. Arrange the nectarine slices in a neat circle OR just pile them in the center haphazardly. Whatever you feel like doing is fine, just be sure to leave about 1 to 1 1/2 inches of crust around the border.

2. Drizzle the nectarines with the honey. Gently fold the edges of the crust around the fruit, pressing slightly to seal the folds. Beat the egg with the water and vanilla and brush the edges of the crust. This will help the crust brown nicely and adds a little bit of a glaze.

3. Bake the tart for 20-25 minutes or until the crust is golden and the fruit juices bubble.

4. Place the sheet pan with the tart on it on a cooling rack and let sit for 15 minutes before cutting so the juices can thicken.

5. Serve with vanilla ice cream or simple whipped cream. Good for dessert or breakfast. No judgement.


Nutrition Information:

Quickview
25k Calories
0.71g Protein
0.52g Total Fat
4g Carbs
0% Health Score
Limit These
Calories
25k
1%

Fat
0.52g
1%

  Saturated Fat
0.17g
1%

Carbohydrates
4g
1%

  Sugar
4g
5%

Cholesterol
20mg
7%

Sodium
8mg
0%

Get Enough Of These
Protein
0.71g
1%

Selenium
1µg
2%

Vitamin B2
0.03mg
2%

Phosphorus
11mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Raspberry-Nectarine Pie

Leites Culinaria

Death by Chocolate Guiness Cupcakes

Sugar Dish Me

Beet Salad

Foodnetwork

Conversation Heart Sugar Cookies

Beyond Frosting

dad’s beef + red wine chili

Girl Versus Dough