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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the ginger and grate it using the small holes of a cheese grater. Discard the woody fibres and save the pulp and juice. Prepare the shortcrust pastry, adding the ginger's pulp and juice at the same time as the butter. Line a 10-inch tart pan with the dough as instructed, cover with plastic wrap, and refrigerate for 30 minutes, or up to a day. | 2. Preheat the oven to 350°F Bake the tart shell for 15 to 20 minutes, until golden, keeping an eye on it. | 3. While the dough bakes, peel the peaches (this is easier if you blanch them first by putting them in a pan of simmering water for a minute); no need to peel the nectarines. Core and slice the fruit, about 12 slices per fruit, and put the slices in a colander to drain for 15 minutes if they are very juicy. (Save the juices to drink). | 4. Dice the candied ginger finely and set aside. In a medium mixing bowl, whisk together the cream and egg. | 5. When the crust is golden, remove it from the oven (leave the heat on) and let cool for 5 minutes. Arrange the fruit in a circular pattern over the crust, starting from the outside. Pour the egg mixture evenly over the fruit; it will look a little thin. Sprinkle with brown sugar - 1 tablespoon if the fruit is very sweet, 2 or 3 if it isn't - and candied ginger. | 6. Bake for 25 minutes, until the fruit is softened. Turn off the oven and leave the tart in the closed oven for another 10 minutes. Transfer to a rack to cool completely before serving. (The tart can be prepared up to 8 hours ahead. Cover with foil and keep at room temperature.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	1			1.6	0.3554	0.0364	0.015
sugar	1/3	cup		268.66	67.1987	0.0	0.0
purpose flour	1	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
butter	7	tablespoons		598.5	27.4995	18.7005	50.4
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
peach	2			120.12	29.3832	2.8028	0.77
nectarine	3			188.76	45.2595	4.5474	1.3728
ginger	2	tablespoons	candied	1.6	0.3554	0.0364	0.015
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
egg	1			71.5	0.36	6.28	4.755
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.