Rustic Nectarine-Blueberry Tart
Rustic Nectarine-Blueberry Tart requires approximately 45 minutes from start to finish. One serving contains 102 calories, 3g of protein, and 3g of fat. This lacto ovo vegetarian recipe serves 24 and costs 35 cents per serving. A mixture of vanillan extract, flour, nectarines, and a handful of other ingredients are all it takes to make this recipe so flavorful. 909 people were impressed by this recipe. It is brought to you by Vegetarian Times. Overall, this recipe earns a not so spectacular spoonacular score of 21%. Users who liked this recipe also liked Rustic Nectarine Tart, Rustic Honey Nectarine Tart, and Nectarine and Blueberry Tart.
Servings: 24
Ingredients:
1 0.25-oz. pkg. active yeast
2 cups fresh blueberries
4 Tbs. butter, melted
¼ cup confectioners' sugar
2 large eggs, at room temperature
2 cups all-purpose flour
1 Tbs. grated lemon zest
1 cup low-fat ricotta cheese
4 yellow nectarines, pitted and cut into 8 wedges each
⅛ tsp. salt
¼ tsp. salt
2 Tbs. sugar
1 tsp. vanilla extract
Equipment:
whisk
bowl
kitchen towels
baking sheet
oven
Cooking instruction summary:
1. To make Crust: Stir sugar and yeast into 1/2 cup warm (110°F) water. Let stand 5 minutes, or until cloudy.2. Whisk together eggs and butter in bowl. Whisk in yeast mixture.3. Combine flour, salt, and zest in bowl. Stir in yeast mixture until soft dough forms. Cover bowl with kitchen towel; set in warm place until doubled in size (about 1 hour).4. Preheat oven to 375°F. Coat large baking sheet with cooking spray. Punch down dough, and transfer to prepared baking sheet. Press into large rectangle, leaving edges thicker, like a pizza crust.5. To make Toppings: Whisk together ricotta, confectioners’ sugar, vanilla, and salt in bowl. Spread ricotta mixture over dough, and arrange nectarine wedges in rows. Sprinkle tart with blueberries. Bake 30 minutes, or until Crust is crisp and browned on sides and bottom. Serve warm or at room temperature.
Step by step:
1. To make Crust: Stir sugar and yeast into 1/2 cup warm (110°F) water.
2. Let stand 5 minutes, or until cloudy.
3. Whisk together eggs and butter in bowl.
4. Whisk in yeast mixture.
5. Combine flour, salt, and zest in bowl. Stir in yeast mixture until soft dough forms. Cover bowl with kitchen towel; set in warm place until doubled in size (about 1 hour).
6. Preheat oven to 375°F. Coat large baking sheet with cooking spray. Punch down dough, and transfer to prepared baking sheet. Press into large rectangle, leaving edges thicker, like a pizza crust.
To make Toppings
1. Whisk together ricotta, confectioners’ sugar, vanilla, and salt in bowl.
2. Spread ricotta mixture over dough, and arrange nectarine wedges in rows. Sprinkle tart with blueberries.
3. Bake 30 minutes, or until Crust is crisp and browned on sides and bottom.
4. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
