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CONTEST Desserts: PEACH OR NECTARINE BROWN BUTTER TART

 
 
Reply Thu 21 Aug, 2003 04:53 pm
PEACH OR NECTARINE BROWN BUTTER TART
Adapted By BumbleBeeBoogie

PASTRY:
1 cup all-purpose white flour
1 teaspoons white granulated sugar
1/4 teaspoon salt
3 tablespoons, chilled butter, cut up
3 tablespoons solid vegetable shortening
2 to 3 tablespoons ice water

FILLING:
1/4 cup butter (no substitutions)
1 large egg
1/3 cup white granulated sugar or brown granulated sugar
2 tablespoons flour
3 peaches or 3 nectarines (or a combination of both) peeled and cut into eighths

Preheat the over to 425 degrees F.

Pastry: Combine the flour, sugar and salt in a bowl. With pastry blender or 2 knives, cut in the butter and shortening until mixture resembles crumbs. Add the water, tossing with a fork until pastry holds together. (Or alternately, combine the ingredients in a food processor bowl and process 5 seconds - do not over-process - chunky butter/shortening will make a flakier crust.) Shape the dough into a ball; flatten. On a floured surface, roll the dough into an 11-inch circle. Fit the dough into a 9-1/2 inch tart pan. Fold in the dough overhang against the sides. Line with foil and fill with dried beans or metal "pie crust beans" to prevent the crust from bubbling. Bake for 15 minutes. Remove the foil and beans and bake 12 to 14 minutes more, until golden. Cool on a wire rack.

Filling: Lower oven heat to 350 degrees F.

Melt the butter in a small sauce pan over medium, heat until lightly browned. Remove from heat immediately. Cool.

In a small bowl, beat the egg and sugar until fluffy. Stir in the flour, then cooled butter. Spread the mixture I the tart shell; arrange the peaches/nectarines on top.

Bake on a cookie sheet 30 minutes, or until deep gold. Cool on a wire rack. Serves 8.

(260 calories; fat 16 g (8 g saturated); 54 mg cholesterol; 178 mg sodium; 28 g carbohydrates; 3 g protein.)
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