Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Nectarine Blueberry Tart
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- #82826
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 cups blueberries
2 cups nectarines, sliced
3/4 cup sugar
1 1/2 tablespoon flour
lemon zest
lemon juice (just a little)
1 tablespoon butter for dotting over the filled pie
directions
Divide the fruit in half. Add the sugar flour lemon zest and juice to one half of the fruit.
Put into a hot pan and cook until the juice comes out. Bring to a boil and check the thickness of the sauce. Take it off the heat and add the half of the uncooked fruit. Chill to room temperature. Then put it in a chilled unbaked crust.
Dot with a Tablespoon of butter. Paint the edge of the lower filled pie crust with 1 egg beaten with some water. Place the top crust on, fold it under and pinch in, flat, out.
On the flat sections make a little mark with the tines of a fork. Cut a little vent and egg wash the top crust. Sprinkle a little coarse sugar over the top crust. Chill for about 20 minutes.
Then it goes into a 375 degrees F oven for 45 minutes. Put it on a sheet pan or the juices will come out and mess up your oven.
Recipe Source: Julia Child
added by
tpogue
nutrition data
Nutritional data has not been calculated yet.
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