I have to admit that every year, I have a hard time adjusting to the summer season here in the South. Once we enter the rainy season, it gets very, very hot, humid and stormy. We spend a lot of time in the pool and indoors away from the scorching sun. Baking becomes almost like a luxury as we try not to over-heat the house too much. But summer also means stone fruit season and that makes it all worth it.
This weekend we found the ripest and most beautiful nectarines and white peaches. I saved some for sorbet and used the rest for tarts. I couldn’t resist.
Because I love both custard and frangipane tarts and because I cannot choose one over the other, I decided to make a little bit of both. I used the nectarines for these super simple nectarine and pistachio frangipane tarts and cherries for cherry and cinnamon flan tarts. Both creamy and very flaky.
Even though sometimes I like to experiment with flavors and I am very intrigued by new techniques and cooking methods, I have to admit that a slightly warm fruit tart with some vanilla ice cream is all I could ever ask for. My ideal way to end a meal for sure.
And finally, what most of you might be waiting for… the winner of the raspberry powder giveaway is ibb of Living in a Matchbox (please contact me so I can get all your information). Thank you everyone for participating and commenting. I should have little giveaways like this more often!
Makes enough for about 12 3-inch tart rings
250 grams butter, room temperature
125 grams powdered sugar
Zest of 1 orange
370 grams flour
2 grams baking powder
3 grams salt
Cream the butter and the powdered sugar together. Add the zest and the egg and mix until combined. Scrape the bowl and paddle well.
Add the flour, baking powder and salt and mix until combined.
Divide the dough into two disks and wrap in plastic wrap. Flatten the disks slightly with your hands. Refrigerate for at least 2 hours.
Take the dough out of the refrigerator and if it’s too hard to roll, let it come to room temperature for about 10 minutes. Roll to 1/8″ thick. Cut circles that are larger than your tart rings. Fill the tart rings and place them on a sheetpan lined with parchment.
Let the filled tart rings rest in the refrigerator for at least 2 hours so the dough relaxes and doesn’t shrink in the oven.
200 grams butter, softened
200 grams sugar
60 grams flour
200 grams pistachios, ground to a fine meal
Cream the butter and the sugar together. Add the egg. Scrape and mix well. Add the flour and the ground pistachios and mix until all ingredients are well incorporated.
If you are only going to use a little bit of bit, you can freeze the leftovers for up to 2 months.
Assemble the Pistachio and Nectarine Tarts
Dock the bottom of the tarts lightly.
Place the pistachio frangipane in a pastry bag fitted with a pastry tip (#5) and fill the tarts about halfway.
Cut thin slices of nectarine and place them on top of the frangipane. Press them lightly into the frangipane.
Bake the tarts at 375F for about 20 minutes or until golden brown.
Cherry, Cinnamon and Vanilla Flan Tarts
100 ml heavy cream
100 mil whole milk
6 egg yolks
50 grams sugar
5 grams cornstarch
1 tsp cinnamon
2 tsp vanilla extract
Use the same short dough recipe but this time, use ring molds that are a bit higher. Fill the ring molds with the rolled short dough and refrigerate for at least 2 hours.
Dock the bottom of the short dough, line the inside with parchment, fill with dried beans and blind bake for 15 minutes at 350F.
Prepare the flan filling by whisking together the egg yolks, sugar and cornstarch. Add the heavy cream, whole milk, cinnamon and vanilla. Whisk until incorporated. Strain this custard through fine sieve.
Cut and pit the cherries. Fill the pre-baked tart shells with the cherries. Make sure you fill them to the top. Pour the custard into the tarts and bake them at 325F for about 20 minutes until bubbly and set.