Celebrate the Stars and Stripes with an Orange, White and Blue Tarte aux Brugnons (Nectarine Tart) – Happy 4th, Kids!

Blackberry Nectarine Tart

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!

Blackberry Nectarine Tart

TARTE AUX BRUGNONS (NECTARINE TART)

Ingredients:

  • 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:

  1. Roll our your pastry to fit a 9-inch pan. Blind bake for 10 minutes at 425 degrees.Blind-baked Pastry Remove from oven and allow to cool.
  2. 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.
  3. Make a syrup with 1/2 a cup of water and the sugar and poach the nectarine pieces all together. Allow to cool.
  4. 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.
  5. Top with cooled nectarine syrup and then the blackberries. ENJOY!

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28 thoughts on “Celebrate the Stars and Stripes with an Orange, White and Blue Tarte aux Brugnons (Nectarine Tart) – Happy 4th, Kids!

  1. LOL, I forget that the rest of the world knows very little of our festive 4th of July.
    The tart is just perfect for America’s B-day! Nectarines are fabulous, we grilled some last week and are doing some more today!

  2. Cute post! Happy Fourth of July to you too!
    BTW – I don’t see anything wrong with the frozen pastry, but then, I have no baker genes either. Baking is way too precise for this girl, I use the Pillsbury pie dough from the refrigerated section. Works great in my quiche recipes…

  3. What a gorgeous-looking tart! Tarts are always on my wish list, long on the yearning but short on the determination to make. Just seems so intimidating.

    I love, love the colours on this tart, the yellows and the deep purple almost to black.

  4. Sergeant Orph here!

    You know, the 4th isn’t the actual day of independence. It is the 2nd when Congress voted independence from the British Empire. Thomas Jefferson then drafted the declaration some time after that and then Congress voted on it in early August. They should give us the entire month off as holiday as I am sure that they celebrated that long! πŸ™‚

    …and that tart! I love nectarines! Tarts are so versatile. Nicely done.

  5. Hope your 4th was fun. The tart looks really good. It’s nice and light, which is probably needed after a day of BBQ, beers, and horseshoes πŸ™‚

  6. This is my type of pie! Looks so beautiful and is full of yummy yums! Looks like it is easy to make too. Printing it:) Happy belated 4th of July to you too!

  7. What a gorgeous tart! Nectarines are so delicious right now. I’ll have my slice with a mimosa for breakfast, please. πŸ˜‰ Hey! And did you guys see that Spain won the European Cup?! WOO! Campeooooones, Campeoooooones, ou-eee ou-eeee ou-eeee! hehe

  8. happy fourth to you all, and thank you, as always for the kind comments.

    the most peculiar thing about fourth of july is for me (it’s Jonny) is that some people actually expect me to be annoyed at America celebrating its independence because I’m British. Little do they know but I’m delighted about it when it falls on a week-day!

    and, canary girl, we celebrated it with you. Que feliz! Would have loved to be in Madrid to join the party. CaΓ±as all night on the street!

  9. That looks so beautiful, simple, and rich. It’s a reminder that I know a spot where wild blackberries grow in abundance and they’re coming to their peak.

    Jonny, LOL you have the right idea. The revolution is long gone, so why not enjoy the day off! πŸ˜‰

  10. Oh, this looks fabulous! I love mixing berries with stone fruit. In fact I made a blueberry and peach galette last week (which I haven’t posted yet), and I’ll be sure to link to this recipe! πŸ™‚

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