Penelope's Recipe Box
Broken Blossoms - Fresh Summer Nectarine Tart
If this pie were a wedding cake, it would be perched on a silk-covered table surrounded by orange blossoms and set under an arbor on a vast lawn by a river. So if you’re single, you might think this is definitely not the recipe for you. On the contrary, if you use enough Chambord, you can drown your sorrows and forget all the idiots who wasted your time and caused you to be alone on a summer night eating your way through a pie that is not a wedding cake. Okay, maybe next time you should make the strawberry dacquiri pie.
The Crust
The Sweetest, Easiest Sweet Tart Dough
The Filling
- 1 ½ tbs flour, plus more for dusting
- 3 tbs unsalted butter, room temperature
- 1 large egg
- ¼ cup sugar
- 2 tsp fresh lemon juice
- 1 tbs Chambord
- ¼ tsp salt
- 8 ripe, firm nectarines
Preheat the oven to 375°
In a small saucepan, melt the butter until it starts to brown, 4-5 minutes, set aside
In a medium bowl, whisk together the egg, sugar, lemon juice, Chambord and salt, about two minutes
Add flour and reserved brown butter
Whisk until combined and set aside
The Nectarines
Make thin slices of each nectarine. Curl them around each other to “stand” in a nice pattern in the tart shell, or arrange them in a concentric circle, or just thrown them in a single layer so the tart shell is covered
Whisk the filling again and pour over the fruit
Bake until the crust is golden brown and the filling is slightly puffed, about 40 minutes







