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1
On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4 inch thick.
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2
With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges.
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3
Using a sharp paring knife, trim dough flush with the pan.
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4
Chill tart shell until firm, about 30 minutes.
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5
Preheat the oven to 375F.
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6
Prick bottom of dough all over with a fork.
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7
Line with parchment paper, leaving at least a 1-inch overhang.
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8
Fill with pie weights or dried beans.
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9
Bake until the edges are just beginning to turn golden,20 to 25 minutes.Remove parchment paper and weights; continue baking until lightly golden all over, 20 to 25 minutes more.
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10
Cool tart shell completely on a wire rack.
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11
In a small saucepan, melt butter over medium heat; cook, whisking occasionally, until butter solids begin to brown, about 5 minutes.
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12
Remove from heat, and set aside.
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13
In a medium bowl, whisk together egg, sugar, lemon juice, Chambord, and salt until light in color and doubled in volume, about 2 minutes.
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14
Add flour and reserved brown butter, and whisk until well combined.
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15
Set filling aside.
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16
Using a sharp knife, cut as far as you can into one nectarine on either side, then trim the opposite ends.
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17
You will have four nectarine pieces.
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18
Place these pieces cut side down on the cutting board, and slice each into 1/8-inch-thick pieces; set the ends aside.
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19
Repeat with remaining nectarines.
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20
Starting with the thinnest slices, curl the nectarine around itself with the skin side up.
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21
Wrap another slice of nectarine around the first, making sure to keep the end of one slice at about the center point of the previous slice.
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22
Continue this circular pattern until therose is about 1 1/2 inches in diameter.
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23
Using an offset spatula, carefully transfer to cooled tart shell.
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24
Make and transfer enough additional roses to tightly fill the shell.
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25
Using the remaining nectarine slices, fill in any gaps between roses.
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26
Whisk the reserved filling briefly, then pour it evenly over the fruit.
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27
Use a spoon to fill any empty spaces.
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28
Bake, rotating tart halfway through, until crust is golden brown and filling has slightly puffed, about 40 minutes.
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29
Cool completely on a wire rack.
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30
Fresh nectarine pieces are very thinly sliced with a sharp knife.
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31
The thinnest slices are used to form the base of each rose; other slices are wrapped around the base to resemble petals.
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32
The roses are carefully transferred and packed tightly into the prebaked tart shell; any empty spaces are filled with extra slices (see here).
