One of the best things about summer is summer fruit, specifically nectarines and peaches! I love them! They are so good, and they are only good in the summer. This is why I do not ever – ever ever – pass up the opportunity to make nectarine and peach tarts during the summer. They are delicious no matter what, but – for me – having peach or nectarine tart for breakfast with coffee in the morning is nothing short of heaven. It is really one of life’s simple pleasures.
So now that nectarines and peaches are officially in season, I decided to make a nectarine tart. I was wondering what to add to the fruit part of the pie and went searching online for common ingredients in nectarine pies. And that is when I found this recipe by former White House Executive Pastry Chef Bill Yosses: The Pie Recipe So Addictive President Obama Calls It ‘Crack’.
Hmmm… Not sure about how I feel about comparing a pie to a highly-addictive Schedule II controlled substance, but I think it is safe to say that must be a really good pie.
J’ai été intriguée.
My version of the nectarine crack pie is actually a recipe for a “rustic” tart. This is because I find two-crust pies to be “real complicated” to make. Ergo, I almost always make my fruit pies as tarts. Some people might say this is the way of a lazy baker. I say this is the way of making and eating the pie faster. And when people comment on my tart’s weird shape, I inform them “It’s artisan.”
Below is my recipe. It is delicious, but if you want to try the White House chef’s version of the nectarine pie (and really, why would you. I mean, what does Bill Yosses know that I don’t know?), the recipe is in the link above. What I think makes this recipe so delicious is the combination of vanilla, brandy, lemon juice and brown sugar. Please trust me when I say, it is really, really so good. You need to make this pie.
Summer Nectarine Tart by anne loves coffee more
Makes one 8-inch tart.
Crust (this is a basic all-butter pie crust).
8 tbsp. (1 sticks) salted butter, chilled and cubed
1 cups all-purpose flour, plus additional for rolling the dough
2 tsp. granulated sugar
1-2 T. ice water
1/2 tsp. salt
4-6 ripe nectarines (and peaches, if you want), unpeeled, pitted, and cut into slices or 1-inch chunks
juice of 1/2 lemon
1/4 cup granulated sugar
1/8 cup packed light brown sugar
1/4 tsp. salt
1 tbsp. brandy
1 tsp. vanilla extract
1-2 tbsp. flour (hold aside until assembly)
1-2 tbsp. butter (hold aside until assembly)
1 egg white, beaten, at room temperature
1½ tsp. granulated sugar
For the Crust:
First, in a chilled bowl, thoroughly mix together the flour, sugar, and salt. Then, add the butter and cut it into the flour, sugar, and salt mixture into the mixture resembles a small grain (the size of couscous or quinoa). Turn the dough out onto a floured surface and gently knead it into a smooth ball and then flatten it into a disk about one-inch thick. Wrap the dough in plastic wrap, and refrigerate for at least 2 hours (and up to 3 days).
For the Filling:
In a large bowl, toss all of the filling ingredients together (except the flour and butter) with the nectarines and gently mix to combine without mashing the nectarine slices/chunks. Let macerate in the refrigerator for at least 30 minutes and up to 2 days.
To Assemble and Bake:
1. On a lightly floured surface, roll out the dough in a round shape to a 1/4-inch thickness and place the rolled-out dough on a parchment-lined or silicone mat-lined baking sheet (with sides). Note: the circle of dough does not need to be perfect because this is “rustic.”
2. Pour the nectarine filling into a pile in the center of the dough so that there is a 2-3 inch border of dough circling the filling. Sprinkle the filling with a 1-2 tablespoons of flour and dot with 1-2 tablespoons of softened butter. Fold the pie dough up over the pile of filling so that dough covers most of the filling with a 2-3 inch opening where you can still see the filling. Then, brush the top dough with the egg white and sprinkle with Demerara or granulated sugar.
3. Place the unbaked tart in the freezer for 15-30 minutes while you preheat the oven to 425°F.
4. Place the tart in oven for 15 minutes.
5. After 15 minutes, lower the temp to 350°F, and bake for another 15-20 minutes or until the crust is golden brown.
6. Let cool before serving with your most favorite coffee for breakfast! I like Bespoken’s Adado Ethiopian with this tart.
And this is before I eat it! For breakfast. With coffee. 🙂
The best summer nectarine tart I have had in some time. Juicy, sweet, buttery, brown-sugary goodness. And, of course, absolutely delicious with coffee.
City-dweller, designer, writer and lifestyle consultant practicing the art of living well in the 21st Century. Fixated with good coffee, great design, and any little thing that makes life better.