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.). ---------------------------------------------------------------------------
Nutrition
Ingredients
