Tag: nectarine

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

You don’t have to be a desperately refined spinster with a crush on a primordial hunk to appreciate the passion in this nectarine cobbler. And, like Blanche’s crush, it’s incredibly simple to make.

Fresh Nectarine Cobbler with Citrus Scented Crust

1. 1 ½ cups granulated sugar
2. 2 tbs cornstarch
3. 3 lb nectarines, pitted and cut into ½ inch slices
4. 1 tbs fresh lemon juice
5. 1 ½ cups all purpose flour
6. 3 tbs granulated sugar
7. ½ tsp baking soda
8. ½ tsp baking powder
9. ¼ tsp cream of tartar
10. zest of 1 lemon
11. pinch salt
12. ¼ cup unsalted butter, cut into bits
13. ⅔ cup buttermilk
14. 1 tbs granulated (or sanding) sugar, for sprinkling

Preheat the oven to 425°

The Filling

In a large bowl, combine the sugar and cornstarch

Add the nectarine slices and lemon juice and toss to coat evenly

Place the fruit mixture in a buttered deep dish (91/2×224cm) pie plate

Bake for 10 minutes or until the fruit is hot

The Topping

In a large mixing bowl, combine the flour, granulated sugar, baking soda, baking powder, cream of tartar, fresh lemon juice and salt

Cut in the butter until the mixture resembles coarse meal

Slowly mix in the buttermilk until just combined (should be lumpy)

Drop the mixture in mounds over the fruit

Sprinkle with sugar

Bake for 25 minutes, or until the filling is bubbling and the crust is golden brown