Best Nectarine Tart Recipes

NECTARINE TART

Steps:

• Blend flour, salt and 2 tablespoons sugar in a bowl or food processor. Dice 8 tablespoons of the butter. Use a pastry blender or two knives to blend flour mixture and butter, or pulse them together in a food processor to make a crumbly mixture. Beat the egg yolk with 3 tablespoons cold water. Dribble it over the flour mixture, then stir or pulse slowly until the mixture starts clumping together. A bit more water may be necessary. Gather dough in a loose ball and form into a disk on a lightly floured surface.
• Heat oven to 375 degrees. Roll out dough and line a 10-inch loose-bottom tart pan. Line pastry with a sheet of foil and spread pastry weights or dry beans on top. Bake 12 minutes. Meanwhile, melt the remaining butter, cooking it on low until it turns a light nut brown. Pit fruit (except figs) and cut in eighths or, if fruit is small, fourths. After 12 minutes, remove foil and weights from pastry. Return pastry to oven and continue baking until it is lightly browned, another 8 to 10 minutes. Remove pastry from oven and increase temperature to 400 degrees.
• Brush pastry with preserves. Arrange fruit in tight concentric circles, starting by placing it around the perimeter, skin side down, against the vertical sides of the pastry and standing it up as much as possible. Brush with melted butter. Dust with remaining sugar. Bake about 35 to 40 minutes, until edges have browned but fruit has not collapsed. Cool before serving with crème fraîche.

RUSTIC NECTARINE TART

Steps:

• Preheat oven to 425 degrees. Place folded pastry on a lightly floured work surface; roll out to a 12-by-14-inch rectangle. Trim edges to make even.
• Place pastry on a parchment-lined baking sheet. With a sharp paring knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Sprinkle the border with 2 teaspoons sugar. Refrigerate until slightly firm, about 10 minutes (or up to 1 day, covered with plastic wrap).
• Bake chilled dough until puffed and golden brown, 10 to 15 minutes. Meanwhile, in a large bowl, gently toss sliced nectarines with 1 tablespoon flour, remaining 1/3 cup sugar, and salt.
• With a fork, press dough inside border to make level; arrange nectarines in rows on top (or pile nectarines on top and then spread evenly).
• Bake, loosely tented with foil, until nectarines have softened, about 10 minutes.
• Brush nectarines with warm jelly. Let cool to room temperature, about 20 minutes. To serve, cut into 8 pieces.

NECTARINE LIME CURD TART WITH A BROWN-SUGAR CRUST

Steps:

• Make curd:
• Halve and pit nectarine. Cut halves into pieces and in a blender purée until smooth. In a heavy saucepan whisk together purée, yolks, granulated sugar, lime juice, butter, and vanilla. Cook mixture over moderately low heat, whisking constantly, until it just reaches a boil, about 7 minutes, and immediately remove pan from heat. Strain curd through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper. Chill curd at least 2 hours and up to 2 days.
• Make crust:
• Preheat oven to 375°F.
• Cut butter into pieces. In a food processor pulse flour, brown sugar, and salt until combined well. Add butter and blend until a dough begins to form (mixture should hold together when squeezed between fingers). Press dough evenly into bottom and up sides of a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim. Bake crust in middle of oven 20 minutes and cool in pan on a rack. Crust may be made 2 days ahead and kept in pan, covered, at room temperature.
• Halve and pit nectarines. Cut halves into 1/4-inch-thick slices. Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top. In a small saucepan heat jam over low heat until hot. Pour jam through a sieve into a bowl, pressing hard on solids. Lightly brush fruit with glaze. Chill tart, loosely covered with plastic wrap, until ready to serve. Tart may be made 1 day ahead and chilled, covered.

NECTARINE TART

Steps:

• Preheat oven to 350 degrees.
• Peel the nectarines and cut into slices. Toss with the lemon juice and a few pinches of sugar if the fruit is not too sweet. If the fruit is sweet and fresh skip the sugar. Set aside.
• Cream the sugar and butter in a bowl until light and fluffy. Add the flour, baking powder, salt, and eggs and beat until combined.
• Spoon batter into a 10 inch pie pan (it will look like there is not enough batter but there is). Place the nectarine slices on top of the batter packing them in tightly. Sprinkle lightly with lemon juice and some sugar, depending on the sweetness of the fruit.
• Bake 50 to 60 minutes until golden brown. Cool. Refrigerate if desired. Sprinkle a bit of powdered sugar on top if desired.

NECTARINE AND MASCARPONE TART IN GINGERSNAP CRUST

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
• For filling:
• Beat first 6 ingredients in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
• For topping:
• Overlap nectarine slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger. Serve, or refrigerate up to 6 hours.
• Italian cream cheese available at Italian markets and many supermarkets.

NECTARINE ALMOND FRANGIPANE TART

Steps:

• Make dough:
• Put oven rack in middle position and preheat to 375°F.
• Pulse flour, sugar, and salt in a food processor until combined. Add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolks, vanilla, and water and pulse just until incorporated and dough begins to form large clumps.
• Turn dough out onto a work surface and divide into 4 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Gather dough together using scraper and form into a ball, then flatten into a rectangle.
• Put dough in tart pan and pat out with well-floured fingers into an even layer over bottom and up sides so it extends about 1/4 inch above rim. Chill 30 minutes.
• Lightly prick tart shell all over with a fork, then line with foil and fill with pie weights. Bake shell until golden around edge, about 15 minutes. Carefully remove foil and weights and bake until shell is golden all over, about 15 minutes more. Cool shell completely in pan on a rack. Leave oven on.
• Make filling:
• Beat together almond paste, butter, sugar, and almond extract in a bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Reduce speed to low and add eggs, 1 at a time, beating well after each addition, then mix in flour and salt.
• Halve nectarines, discarding pits, then cut into 1/4-inch-wide wedges.
• Spread frangipane filling evenly in tart shell. Stand nectarine wedges, skin sides down, decoratively in filling, being careful not to push too far into filling.
• Bake tart until frangipane is puffed and golden and edges of nectarines are golden brown, about 1 1/4 hours.
• Make glaze:
• Heat preserves and water in a 1-quart saucepan over moderately high heat, stirring, until preserves are melted. Remove from heat and force through a fine-mesh sieve into a small bowl, discarding solids. Stir in Amaretto (if using).
• Brush top of hot tart generously with glaze and cool in pan on rack 15 minutes. Remove side of pan and cool tart completely, about 2 hours.

NECTARINE AND PEACH SUMMER TART

Steps:

• 1. Preheat the oven to 400°F. Fit the puff pastry into the tart pan and refrigerate for 30 minutes.
• 2. Peel the peaches. Cut them and the nectarines into thin wedges. Reserve.
• 3. In a small bowl whisk together the cream, sugar, egg and th e nut powders. If you don't find hazelnut powder, simply substitute almond powder.
• 4. When the pastry is chilled, arrange the fruits in it in concentric circles, mounding any extra slices in the center. Pour the cream evenly over the fruit, and bake the tart in the middle of the oven until the cream and fruit are golden on top, about 45 minutes. Remove from the oven and remove the tart from the pastry ring. When the tart is almost cool, slip it off the tart pan onto a serving platter, and serve.

NECTARINE AND BLUEBERRY TART

Steps:

• To make tart, place flour, salt and sugar in processor and pulse several times.
• Cut butter into tiny pieces and pulse until mixture looks like bread crumbs.
• Add water and bring dough into ball.
• Knead lightly and place in plastic and chill at least 20 minutes.
• In large bowl whisk sugar with cornstarch and gentle toss in nectarines (and optional blueberries.
• Sprinkle with lemon juice. Roll out dough on lightly floured board to about a 12-inch round.
• Fold in half and then half again and place on ungreased baking sheet. Unfold.
• Pour fruit and juice into pastry and mound in middle. Gently fold up edges around filling leaving 6-inch opening in middle. Pinch folds together and brush with water sprinkle on 1 Tbsp of sugar.
• Bake in preheated 375°F oven 35-45 minutes until golden.
• Note: You can easily substitute blackberries for blueberries in this recipe.

GIANT PEACH, NECTARINE & APRICOT MERINGUE TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the pastry on a large baking sheet and mark a border 2cm from the edge with a knife. Bake for 10-12 mins until puffed up, golden and crisp underneath. Mix the crème fraîche, whole egg, ground almonds, vanilla extract and 40g of the sugar together.
• Push the centre of the pastry down and spread this with the almond and crème fraîche mixture, then top with the fruit. Warm the jam in the microwave, then sieve and brush all over the fruit. Bake in the oven for 10 mins.
• Meanwhile, whisk the egg whites until stiff in a big mixing bowl. Add the remaining 100g sugar, the almond extract, if using, and cornflour, and whisk again to a thick, smooth glossy meringue. After 10 mins, remove the tart from the oven and turn down to 160C/140C fan/gas 3. Dollop the meringue in spoonfuls over the tart, then scatter over the almonds. Bake for another 10-12 mins until the meringue feels crisp to touch. Eat at room temperature with more crème fraîche.

RUSTIC NECTARINE TART

Steps:

• Preheat oven to 425°F. Place folded pastry on a lightly floured work surface; roll out to a 12-by-14-inch rectangle. Trim edges to make even.
• Place pastry on a parchment-lined baking sheet. With a sharp paring knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Sprinkle the border with 2 teaspoons sugar. Refrigerate until slightly firm, about 10 minutes (or up to 1 day, covered with plastic wrap).
• Bake chilled dough until puffed and golden brown, 10 to 15 minutes. Meanwhile, in a large bowl, gently toss sliced nectarines with flour, remaining 1/3 cup sugar, and the salt.
• With a fork, press dough inside border to make level; arrange nectarines in rows on top (or pile nectarines on top and then spread evenly). Bake, tented with foil, until nectarines have softened, about 10 minutes. Remove from oven and brush nectarines with warm jelly. Let cool completely, about 20 minutes, before cutting and serving.
• Nutrition Information
• (Per Serving)
• Calories: 194
• Fat: 8.6g (2.2g Saturated Fat)
• Protein: 3.2g
• Carbohydrates: 29.6g
• Fiber: 1.7g

NECTARINE BLUEBERRY TART

Steps:

• In a small bowl, cream the butter and sugar until light and fluffy. Add the flour and salt; mix until a ball forms. Cover and refrigerate for 1 hour. Press pastry onto the bottom and up the sides of a greased 9-in. tart pan with removable bottom. Place pan on a baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., For pastry cream, combine the sugar, cornstarch and salt in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Beat a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into another small bowl; cover with plastic wrap and refrigerate, without stirring, until chilled., Just before serving, pour pastry cream into tart shell. Arrange nectarines and blueberries on top. Refrigerate leftovers.

RUSTIC NECTARINE-BERRY TART

Steps:

• Preheat oven to 375°F.
• Place flour, salt and cubed butter into a food processor. Pulse until mixture resembles pea-sized crumbles. Add cold water 1 tbs. at a time until mixture forms a smooth ball. Set aside.
• In a medium-sized bowl, gently combine nectarine slices, raspberries, blackberries, sugar, flour and lemon juice.
• On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
• Spread filling evenly onto pastry, leaving a 1 1/2-inch dry outside edge. Carefully pull up edge of pastry and fold over outside edge of the filling all around. Remember, it is meant to look rustic, so don't worry about perfection. Sprinkle outside edges of pastry with sugar.
• Bake at 375 F for 40-45 minutes or until pastry is lightly browned.
• Allow to cool for 20-30 minutes. Slice into eighths and serve warm.

TASTE OF SUMMER NECTARINE CUSTARD TART

Steps:

• Combine flour, baking powder, salt and the 1/2 cup of sugar. Cut in butter, using pastry blender (or two butter knives) until crumbly in consistency. Pat this mixture evenly into a buttered 9" x 13" metal baking pan. Try not to have the corners too thick. Remember not to "play" with this pastry too much. Just pat gently into the pan.
• Be ready to make your custard while the pastry is baking. Bake pastry @ 400F on low shelf in oven. Check at 8 minutes. Mix together the custard ingredients: egg yolks lightly beaten with the other 1/2 cup sugar. Add sour cream (or yogurt) and your extract of choice (vanilla or orange). Pastry may take 10 to 12 minutes to bake. Make sure it is only lightly browned. Remove from oven. Leave oven on.
• Pour your mixed custard evenly over the lightly browned pastry. Make sure to get custard to the corners. Return the pan to the still 400F oven. Bake a further 5-10 minutes, or until custard is set, and no longer jiggly. Do not over bake. Prepare your nectarine slices while the pastry and custard is cooling on a rack. Chill the custard and pastry for five minutes if you like, but it's not absolutely necessary.
• Look at the pretty nectarines. I like to leave the skins on. Your tart will taste better the higher quality fruit you use. Organic is best, if you can get it. These nectarines pictured are from my tree.
• Slice the nectarines about 1/4 inch thick. Lay them atop custard as shown in photo. This tart is best served after chilling about an hour or more in refrigerator. I can never wait that long and like to eat it straight away. Cut into slices, according to your whim. This recipe has been doubled from original, so it is easy to make only 1/2 if you have a 9" x 9" pan. Hope you like it.

NECTARINE TART RECIPE - (4.6/5)

Steps:

• Preparation 1. Preheat oven to 425°. Fit piecrust into a 9-inch tart pan with removable bottom; trim off excess piecrust along edges. Line crust with aluminum foil, and fill with pie weights or dried beans. 2. Bake at 425° for 8 minutes. Remove weights and foil, and bake 3 to 4 more minutes or until golden brown. Remove from oven, and cool on a wire rack 20 minutes or until completely cool. 3. Whisk together sugar and next 3 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until thickened. (Mixture should be a chilled-pudding-like thickness and will just begin to bubble and be thick enough to hold soft peaks when whisk is lifted.) Remove from heat; whisk in almond extract, and immediately spoon into cooled tart shell. Cover with plastic wrap touching the surface, and chill 4 hours. 4. Arrange nectarine slices decoratively over top of tart. 5. Microwave honey in a microwave-safe bowl at HIGH 15 seconds or until warmed; brush evenly over nectarines. 1. Preheat oven to 425°. Fit piecrust into a 9-inch tart pan with removable bottom; trim off excess piecrust along edges. Line crust with aluminum foil, and fill with pie weights or dried beans. 2. Bake at 425° for 8 minutes. Remove weights and foil, and bake 3 to 4 more minutes or until golden brown. Remove from oven, and cool on a wire rack 20 minutes or until completely cool. 3. Whisk together sugar and next 3 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until thickened. (Mixture should be a chilled-pudding-like thickness and will just begin to bubble and be thick enough to hold soft peaks when whisk is lifted.) Remove from heat; whisk in almond extract, and immediately spoon into cooled tart shell. Cover with plastic wrap touching the surface, and chill 4 hours. 4. Arrange nectarine slices decoratively over top of tart. 5. Microwave honey in a microwave-safe bowl at HIGH 15 seconds or until warmed; brush evenly over nectarines.

NECTARINE AND MASCARPONE TART IN A GINGERNSAP CRUST

Steps:

• For crust: Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. (I like to use a cold metal measuring cup to get a nice, clear demarcation between the base and sides.) Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely. For filling: Beat first 6 ingredients in medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day. For topping: Overlap nectarine slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger if you're using it. (Mint makes an excellent garnish, if you're skipping the ginger.) Serve, or refrigerate up to 6 hour