{"id":16381,"date":"2017-07-05T05:10:03","date_gmt":"2017-07-05T03:10:03","guid":{"rendered":"https:\/\/www.oogio.net\/?p=16381\/"},"modified":"2022-01-15T09:56:08","modified_gmt":"2022-01-15T07:56:08","slug":"pistachio-nectarine-tart","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/pistachio-nectarine-tart\/","title":{"rendered":"Pistachio Nectarine Tart"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">This nectarine tart is a great dessert for the summer \u2013 a golden, crispy short crust pastry filled with pistachio cream and juicy nectarines. Serve it with a scoop of vanilla ice cream and it&#8217;s just perfect in hot days.<\/p>\n<div id=\"attachment_16382\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-16382\" class=\"wp-image-16382\" title=\"Pistachio Nectarine Tart\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/07\/nectarine_pistacchio_tarte.jpg\" alt=\"Pistachio Nectarine Tart\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-16382\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21450--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Pistachio Nectarine Tart<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the crust:<\/h4>\n<ul>\n<li>120 grams (1 stick) cold butter cut into cubes<\/li>\n<li>180 grams (1 1\/4 cups) all-purpose flour<\/li>\n<li>40 grams (4 tbsp.) sugar powder<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<li>1 large egg yolk<\/li>\n<li>2 tbsp. milk (as needed)<\/li>\n<\/ul>\n<h4>For pistachio cream:<\/h4>\n<ul>\n<li>80 grams pistachios<\/li>\n<li>40 grams (1\/3 cup) almond meal<\/li>\n<li>100 grams (1\/2 cup) sugar<\/li>\n<li>120 grams (1 stick) cold butter cut into cubes<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tbsp. pistachio paste<\/li>\n<li>1 large egg<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>2 tbsp. all-purpose flour<\/li>\n<li>3-4 nectarines<\/li>\n<\/ul>\n<h4>For glazing:<\/h4>\n<ul>\n<li>2-3 tbsp. natural nappage<\/li>\n<li>2-3 tbsp. boiling water<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>Add egg yolk continue to blend just until large clumps of dough form. If needed, add a little milk gradually.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 12-15 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 6-10 minutes or until it is lightly golden.<\/li>\n<li>Cool slightly at room temperature.<\/li>\n<li>Pistachio cream: in a food processor with a steel blade put pistachios, almond meal and sugar and blend until fine powder is formed.<\/li>\n<li>Add butter and salt and continue to blend until crumbly.<\/li>\n<li>Add pistachio paste, egg, vanilla and flour and blend until a uniform thick cream is formed.<\/li>\n<li>Spread the cream over the crust in an even layer.<\/li>\n<li>Cut the nectarines in half and slice into thin slices.<\/li>\n<li>Place nectarine slices in a fan on top of the cream.<\/li>\n<li>Bake for 20-25 minutes or until set and golden.<\/li>\n<li>Cool at room temperature.<\/li>\n<li>Mix nappage and boiling water and gently brush the nectarines.<\/li>\n<li>Sprinkle some sugar powder and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">The tart is at its best on the day of preparation, but you can keep it in a closed container in the refrigerator for 3-4 days.<\/li>\n<li style=\"text-align: left\">Instead of nectarines you can use apricots, plums or pears.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_16383\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-16383\" class=\"wp-image-16383\" title=\"Pistachio Nectarine Tart\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/07\/nectarine_pistacchio_tarte2.jpg\" alt=\"Pistachio Nectarine Tart\" width=\"800\" height=\"581\" \/><p id=\"caption-attachment-16383\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_16384\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-16384\" class=\"wp-image-16384\" title=\"Pistachio Nectarine Tart\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/07\/nectarine_pistacchio_tarte3.jpg\" alt=\"Pistachio Nectarine Tart\" width=\"800\" height=\"1137\" \/><p id=\"caption-attachment-16384\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>This nectarine tart is a great dessert for the summer \u2013 a golden, crispy short crust pastry filled with pistachio cream and juicy nectarines. Serve it with a scoop of vanilla ice cream and it&#8217;s just perfect in hot days. Pistachio Nectarine Tart For the crust: 120 grams (1 stick) cold butter cut into cubes [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35387,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[2912,1636,1807],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pistachio Nectarine Tart | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This nectarine tart is a great dessert for the summer \u2013 a golden, crispy short crust pastry filled with pistachio cream and juicy nectarines. 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