Honey and Ginger Nectarine Tart

Ginger and Honey Nectarine Tarts ~  Slice up some of summer’s finest stone fruit for a refreshing nectarine tart.

White nectarines are one of the many fruits that I look forward to when the sun starts to feel too close and the evenings get a little too wonky because I can’t cool off.

Somehow having cold fruit always provides a momentary respite from the humidity, the heat and my clothes sticking to me like some Rhino Lining.

Sweet and soft in flesh,  you best have a paper towel nearby or you may just end up looking like those Carls Jr. commercials, with the drippy food all over you face.

Which by the way, might not annoy me so much, if I could look as sexed up as that brunette while eating a cow patty. But before I veer off into a diatribe about contrivances, I’ll re-focus . . .  back to the dessert.

With the hottest month for most of us coming, I thought I would share one of my favorite ways to enjoy some nectarines in this easy to make fruit tart.

You’ll love this. It’s refreshing and delish.

A few notes:

• As always, buy organic. It makes a huge difference in taste.
• You can make the tart shells two days ahead of time.
• Of course any fruit or fruit combination will do-your palate, your preference! Another variation I love is figs and apricots.
• To scale this down to tartlet bites, use a mini muffin pan to make your shells and dice your fruit to fill them.

Ginger and Honey Nectarine Tarts

Makes six 4 inch tarts or one 9 inch round tart

Ingredients:

Tart Shell:
Click here for recipe: http://bit.ly/cS2dck
Click here for tips and a how-to pictorial on making the tart shells.

Vanilla Pastry Cream:
3/4cup of whole milk
1 1/2 tablespoon cornstarch
3 tablespoon sugar
1 large egg
1 large egg yolks
2 tablespoon unsalted butter
2 teaspoon vanilla

Filling:
5 Palm size nectarines
1/2 cup honey
1/2 cup apricot preserves
1 tablespoon  lemon juice
1 ½ tablespoon grated ginger
1/8 cardamom

INSTRUCTIONS:

Vanilla Pastry Cream:
1. Dissolve cornstarch in ¼ cup of milk.
2. Combine the remaining milk with sugar in a saucepan. Bring to a boil and remove from heat and transfer mixture to a new sauce pot. The new unheated sauce pot will help control the heat.
3. Beat whole egg and yolks into corn mixture.
4. Pour 1/3 of boiling milk into egg mixture, making sure to whisk constantly so the eggs do not curdle.
5. Return remaining milk to boil. Pour hot egg mixture in a stream and continue whisking.
6. Whisk mixture until the cream thickens and comes to a boil.
7. Remove from heat and beat in butter and vanilla.
8. Refrigerate the cream overnight or for at least six hours.

Filling:
1. Remove stone and thinly slice nectarines. Set aside.
2. Place honey and apricot in a small saucepan over medium heat and bring to a simmer.
3. Add lemon juice and ginger, let steep for 5 minutes.
4. Add cardamom and whisk to incorporate.
5. Toss sliced nectarines in glaze. Use a mesh strainer to remove excess glaze off of fruit.

Assembly:
1. Fill tart shell with pastry cream. Arrange fruit to preference.