Nectarine, brown butter and honey pie

Nectarine, brown butter and honey pie

By
From
The Pie Project
Serves
8
Photographer
Kirsten Jenkins

Nectarines are my favourite fruit but the season just isn’t long enough. It felt a little criminal cooking these beautiful summer nectarines into a pie but the result was so good I absolved myself of guilt. Brown butter is the dessert ingredient of the moment: nutty, fatty and rich, it goes so well with pies, crumbles, creamy desserts and cake frostings. I only put a little sweetener in this pie as I rely on the fruit being sweet and in season, but add more or less depending on the time of year and your own palate. — Phoebe

Ingredients

Quantity Ingredient
70g unsalted butter
500g nectarines, stones removed and chopped
1 teaspoon vanilla bean paste
115g honey
1 teaspoon plain flour
2 sheets frozen butter puff pastry, thawed, and if needed, rolled to a thickness of 2 mm
1 egg-sized piece lightly beaten
1 tablespoon demerara sugar

Method

  1. Melt the butter in a large deep saucepan over medium–high heat for 4–5 minutes until a nutty brown. Pour the butter into a small bowl and set aside. Reduce the heat to medium–low. Add the nectarines, vanilla and honey and cook, stirring occasionally, for 30 minutes or until the nectarines are softened and jammy. Remove from the heat.
  2. Preheat the oven to 200°C . Cut the sheets of pastry in half and then press the ends of two of them together, overlapping by about 3 cm, to form a 36 cm × 15 cm rectangle. Place on a baking tray lined with baking paper.
  3. Press the remaining two pieces together to form another 36 cm × 15 cm rectangle. Using a serrated knife, shallowly score the pastry about 8 mm apart, leaving a 1 cm border the whole way around.
  4. Spread the nectarine mixture over the first rectangle, leaving a 2 cm border all the way around the edge. Brush the edges with the beaten egg. Cover with the second rectangle and press the edges to seal, then brush with the egg and scatter with the demerara sugar. Bake for 30 minutes or until bubbling and golden. Leave to cool for 30 minutes before slicing.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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