Artsy Nectarine Tart

    

The fully cooked tart.  Isn't it pretty?

This is not my favorite tart, but it is still darn good! The problem is, as much as I like them, nectarines are not my favorite fruit.

It really was fun to make, if a little tedious.  I made the tart shell from the Williams Sonoma tarts and pies cookbook but the pie itself is from Martha Stewart's Baking Handbook.  I would have made her tart shell but it called for heavy cream, which was the only thing I would have needed to get from the store, so I went with the Williams Sonoma one because I had all the ingredients.  It worked very well.  It was an easy recipe and made a very tasty shell.  Plus, I have left over tart dough sitting in my fridge waiting to be made into cookies!

The filling was the tedious part.  I had to slice six nectarines into very thin slices.  Unfortunately, they were slightly bruised so they were mushy enough that I couldn't cut them thin enough to make the really pretty rose decoration that Martha does.  But I still made it really pretty and slightly abstract (which is why I'm calling it an 'artsy' tart).

Just the nectarines in the tart shell.

Then I poured in the filling mixture, which was a really yummy mixture with Chambord, which tasted so good with the nectarines.  What was great is that it sort-of puffed up when it cooked so it was very light tasting with a really nice creamy, custardy, but still slightly fluffy texture.  To put it more simply, yum!

The tart with the filling, but not baked yet.