Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 207
  • Fat:
  • 10 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 60 mg
  • Sodium:
  • 118 mg
  • Carbohydrate:
  • 28 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g

Nectarine Blueberry Tart

To ripen nectarines, place in a brown paper bag along with an apple. Store at room temperature for several days.—Taste of Home Test Kitchen, Greendale, Wisconsin

SERVINGS

10-12

CATEGORY

Dessert

METHOD

Baked

PREP

40 min.

COOK

20 min.

TOTAL

60 min.

INGREDIENTS

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 cup all-purpose flour
  • Dash salt
  • PASTRY CREAM:
  • 1/2 cup sugar
  • 2 tablespoons plus 2 teaspoons cornstarch
  • Dash salt
  • 1-1/2 cups milk
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1-1/2 cups sliced fresh nectarines
  • 1/2 cup fresh blueberries

DIRECTIONS

In a small mixing bowl, cream the butter and sugar until light and fluffy. Add the flour and salt; mix until a ball forms. Cover and refrigerate for 1 hour. Press pastry onto the bottom and up the sides of a greased 9-in. tart pan with removable bottom. Place pan on a baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack.
    For pastry cream, combine the sugar, cornstarch and salt in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Beat a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into another small bowl; cover with plastic wrap and refrigerate, without stirring, until chilled.
    Just before serving, pour pastry cream into tart shell. Arrange nectarines and blueberries on top. Refrigerate leftovers. Yield: 10-12 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008