What starts off sweet, gets bitter and ends up nicely?…this post.

nectarine tart_spot_0016Why such a large proportion of us human beings should be so interested in the minutiae of lives that are as distant from our own existences as the sun, is always a surprise to me. As the polar caps melt, it is clear that the fiery orb will hold more sway over our lives than any George, Will or Harry. Rivers full of rowing boats on a rainy day, flowers piled high with mispelt, hearfelt sentiment, churches filled with strangers to religion, eyes brimming with tears at the drop of a curtsy. Real theatre beats all. The populus Romanus would gather at the Circus in their thousands for spectacle, heroics and a bit of bloodshed. Corporate hospitality suites must have been filled as at Wimbledon, and there would have been no shortage of tattooed fashionistas to enquire after Nero’s grandson’s Christening presents: I enjoyed that oxymoron. Any way, there’s plenty of fiddling going on while Europe burns, and for once my tart didn’t. So it’s away from bitter rage and back to serried ranks of nectarines in crisp, sugared puff pastry bathed in some warmed grape jelly. This is adapted from a clever recipe from Martha Stewart, who was herself the victim of a “thumbs down” not that long ago. Maybe she was not in the “big house” but in the “hot house” where she dreamed of delicious desserts in order to forget her own just ones.

Nectarine Tart

a packet of frozen puff pastry

75 gms of sugar

3 large nectarines – remove the stones and slice each quarter into 3 pieces

a spoonful of flour to add to the sliced nectarines with the sugar

grape jelly or redcurrant or whatever takes your fancy

 

1/ Heat oven to 210C. Lay pastry on baking parchment and cut to a square shape if the pastry is round.

2/ Score the pastry with a knife to make a 1” border. Use a fork to prick holes all over the interior of the square, to stop it puffing up too much.

3/ Sprinkle some caster sugar on the edge border. Put the pastry in the fridge to chill for 30 mins.

4/ Bake pastry until golden and puffed up. About 15mins.

5/ Toss the prepared nectarines in a bowl with the sugar and flour. Press down any puffed up pastry and lay the nectarines in rows.

6/ Cover the tart with tin foil and cook in the oven for about 15mins.

7/ Warm your chosen jam or jelly and brush it over the tart.

 

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About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
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39 Responses to What starts off sweet, gets bitter and ends up nicely?…this post.

  1. Mad Dog says:

    You are definitely out with a beautiful tart today. In fact, that wouldn’t look out of place in Maison Bertaux 😉

  2. That looks divine, Roger.

    I must confess a weariness with hearing about the baby. I’m glad everyone is fine but……….you are right that there are more serious things that require our focus (yet somehow don’t get it.)

  3. I think what people lack is balanced. It is exciting with a new royal baby and all but there should be an ability to be happy for them yet not lose priorities. I’m sure the new parents would be ok with that too. I can’t imagine having to get dolled up a day after giving birth and be presented to the world. Yes, balance would be nice. Lovely tart as well.

  4. “Let them have tart”. A very tempting tart, too! I’m not a Royalist, and I’d had enough of having someone else’s birth rammed down my throat even on the other side of the Channel. I do feel sorry for the kid though – his future’s all mapped out for him.

  5. Are the French obsessed as well? I was a bit shocked that American journalists camped out in front of the hospital for at least a week, sigh.
    That tart looks easy enough for even me. Lovely shot.

  6. Gorgeous tart! I like that this is what you’re doing with your nectarines. I shall have to try. As for prince George Alexander Louis. . . http://weknowmemes.com/wp-content/uploads/2013/07/royal-baby-meme.jpg

  7. A beautiful tart! I am certainly enjoying your blog. I appreciate your short narratives with wit and soul. 🙂

  8. I agree, spending one’s time cooking and baking great stuff is a WHOLE lot better than worrying about politics!

  9. With all celebrity children, I tend to skip the newsreels. It’s a mere distraction for those stunted in personality. Why make your own, when you can glom on to someone else’s? At least your tart did not become the straw that broke the camel’s back, yeah?

  10. cecilia says:

    excellent, bet i can make this with the last of my tiny peaches! Though i love nectarines.. gorgeous shot Roger. c

  11. Beautiful as always, Roger. 🙂

  12. Michelle says:

    What a nice antidote to the royal baby coverage (and Steve’s endless carping about it :)).

  13. Eha says:

    Easy-peasy! You enjoy the tart, I’ll enjoy the ‘beginning’ of George Alexander Louis [poor bub with that monniker!!] and everybody is content . . .

  14. Tandy says:

    A fantastic tart Roger 🙂

  15. I just indulged in a tartlet similar to this – peach with cream infused with mint leaves atop filo crunch. Delish! Oh, have you heard of the cronut?

  16. Karen says:

    Beautifully done…perfect to enjoy while dining by the pool.

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