Nectarine-Blueberry Tart
|
Nectarine-Blueberry Tart May, 2007 Serves 10 / Prep tips: Skip step 3 if your nectarines are perfectly ripe and juicy; simply slice and place on the yogurt layer. Remove lemon rind with a vegetable peeler, being careful to avoid the bitter white pith beneath. Orange-Cinnamon Crust 1/4 cup date sugar 1 cup whole-wheat pastry flour 1/2 cup almond flour 1/3 cup coconut oil or canola oil 1/8 teaspoon salt 1 teaspoon ground cinnamon 1 tablespoon freshly grated orange zest 1 1/2 tablespoons water 1/4 teaspoon lemon juice Filling 2 cups water 1 cup sugar Rind of 1 lemon 1 small cinnamon stick 1/2 teaspoon ground nutmeg 1 pound underripe nectarines 1/2 cup Yogurt Cream 1 cup fresh blueberries 1-2 tablespoons Citrus Glaze, warmed 1. In a food processor, combine sugar, flours, oil, salt, cinnamon, and orange zest. Process 15—20 seconds, until mixture looks like wet sand. While machine is running, add water and lemon juice; process until mixture forms a ball. Press into a 9-inch tart or springform pan and 1/2 inch up the sides. (If making ahead, wrap in foil and freeze.) 2. Preheat oven to 400°. Place tart pan on a baking sheet and bake for 10 minutes. Remove and prick with a fork. Bake 5—10 more minutes or until golden brown. Cool. 3. In a large saucepan, combine water and sugar and bring to a boil. Reduce heat to a simmer and add lemon rind, cinnamon stick, and nutmeg. Add nectarines, cover, and poach for 20 minutes, or until soft. Drain on a wire rack. Gently rub off and discard skins; remove pits. Transfer pulp to a food processor; pulse only 3—4 times (pulp should still be fairly chunky). 4. When crust is cool, remove pan sides and place on a serving plate. Spread with Yogurt Cream and dot with nectarine pulp. Arrange blue-berries on top and brush with glaze. PER SERVING: 352 cal, 27% fat cal, 11g fat, 7g sat fat, 1mg chol, 3g protein, 63g carb, 3g fiber, 38mg sodium |
advertisement
blog comments powered by Disqus
Want to use this article? Click here for options!
© 2008 Penton Media Inc.
