Dessert

Grilled Nectarine & Brown Butter Shortbread Tart

Name: Grilled Nectarine & Brown Butter Shortbread Tart
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Ingredients: 6 tablespoons unsalted butter, cold and cubed; ⅔ cup polenta (cornmeal), finely ground; 1 cup all-purpose flour; 3 tablespoons granulated sugar; ½ teaspoon fine sea salt; 1 large egg yolk; 2 tablespoons ice water; 6 tablespoons unsalted butter, for brown butter; 200g mascarpone, room temperature; 2 tablespoons honey; ½ teaspoon vanilla extract; 4 large nectarines, halved and pitted; 20–25 fresh basil leaves; 3 tablespoons water (for candying); 2 tablespoons granulated sugar (for candying); Fleur de sel

A crispy-tender polenta shortbread crust is spread with silky brown butter mascarpone cream, then topped with grilled nectarine halves that caramelize to glossy amber. Candied basil leaves add an unexpected herbal note, and a drizzle of warm brown butter completes the composition—elegant, textured, and utterly Californian.

605cal 8gprotein 55gcarbs 40gfat 25min prep 30min cook 6serves

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