Penelope's Recipe Box

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. 1 ½ tbs flour, plus more for dusting
2. 3 tbs unsalted butter, room temperature
3. 1 large egg
4. ¼ cup sugar
5. 2 tsp fresh lemon juice
6. 1 tbs Chambord
7. ¼ tsp salt
8. 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