When the temperature hit upper 90's, the last thing I wanted to do is crank up the oven. So when I saw the nectarine tart on Smitten Kitchen, I knew I would make something similar for our weekend get together. It was simple and elegant, with barely 10 minutes oven time required.
As much as I loved to try the recipe as it was, seeing the positive feedbacks on epicurious.com, I didn't realise that I needed cream cheese and sour cream! And needless to say, I didn't have them on hand.
Not wanting to run out under the scorching sun, I simply combine 8 oz of mascarpone cream, which I remember seeing in the recipe; with a few dashes of whipping cream, a teaspoon of vanilla paste, 1/4 cup of confectioner's sugar and a generous squeeze of lemon juice from half a lemon. all while tasted and adjusted the flavor along the way. But you really don't need a recipe for the cream base. The luscious yet neutral tasting mascarpone takes on almost any flavor that one adds to it. How about lime juice? Or Grand Marnier? Kirsh?I thought of incorporating some cooked rhubarb into the mascarpone cream but decided against it on the last minute.Not that I don't adore the combination of rhubarb and mascarpone, but the state of our messy apartment required some urgent attention before our guests arrival.
The nectarines I bought were not as sweet as I like, so I made a simple glaze, which was simply some heated raspberry perserve, to lightly coat the fruits. Top with some chopped pistachio and cherries for color contrast, the tart was ready to be served alongside the homemade mango sorbet.
I wasn't too happy with how the cookie crust turned out, so I am not going to list out the recipe here. In fact, I prefer my go-to sweet tart dough recipe, which I find to have better structural support. But you can use any of your trusted tart dough recipe too. With the abundant stone fruits and berries occupying prime positions on farmer's market now, use whatever fruits that strike your fancy and treat yourself to a luscious summer fruit tart today!