It’s always fun to be with my British husband and celebrate the 4th of July. Some of his favorite questions he been asked many times since moving to America to be with moi is, “So, Jonny, what’s Thanksgiving like in England!?” or “How do you guys celebrate the 4th of July in England!?”. Such silly questions – some of us need to be reminded of our history sometimes! But every year around this time my family loves to wave flags (nobody waves a flag better than an upstanding American citizen!), laugh and say “nanny-nanny-boo-boo” in my poor British husbands face. It’s a real sweet, bonding moment and Jonny hasn’t gone postal on our a$$es yet!
Just to remind all of you US-history-challenged readers, Americans celebrate the 4th of July each year commemorating the final f-you to the British in declaring our independence from them. So, celebrate the day with a cook out, some bunting, fireworks, sparklers, a Brit to make fun of and this delightfully delicious Nectarine Tart. The reason why this is so delicious and weirdly light is because the filling isn’t made with custard, it’s actually made with simple whipped cream mixed with Cointreau and topped with poached nectarines. Maybe you can swap the nectarines out for some raspberries, cherries or strawberries and really make this a 4th of July spectacular! Super easy and very, very, very tasty, we cheated and used some frozen pastry (gasp!!! Y’all know i’m a cruddy baker!), but feel free to use your favorite pastry recipe. We took this straight from a wonderful book, “When French Women Cook: A Gastronomic Memoir” by, Madeline Kamman. HAPPY FOURTH OF JULY – HAVE A WONDERFUL WEEKEND!
TARTE AUX BRUGNONS (NECTARINE TART)
- Your favorite pastry recipe or thawed ready-made pastry
- 8 nectarines
- handfull of berries (we used blackberries)
- 1/2 cup sugar
- 1/2 cup water
- 1 cup heavy cream
- 2 tbsp. confectioners sugar
- 4 tbsp. Cointreau, triple sec or Kirsch
What to do:
- Roll our your pastry to fit a 9-inch pan. Blind bake for 10 minutes at 425 degrees. Remove from oven and allow to cool.
- Bring a pot of water to a boil and immerse nectarines in for 1 to 2 minutes, allowing you to peel the skin off more easily. Peel and cut in quarters to remove the stone then slice into thin pieces.
- Make a syrup with 1/2 a cup of water and the sugar and poach the nectarine pieces all together. Allow to cool.
- Whip the cream gradually adding the sugar and 1 tablespoon of the liquor at a time. When the cream is stiff, fill the pastry shell with it.
- Top with cooled nectarine syrup and then the blackberries. ENJOY!
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- LIDIA’S LAMB CHOPS (Lamb Chops with A Mustard Anchovy Sauce)
- LEBANESE-SPICED LAMB OVER CRISPY PITA WITH CHICKPEAS, PINENUTS, POMEGRANATE SEEDS SMOTHERED IN GARLIC YOGURT SAUCE
- GNOCCHI DI PATATE WITH A BROWN BUTTER, SAGE, BREADCRUMB SAUCE