Nectarine Tart Recipe

This beautiful nectarine dessert is a rich, smooth, and delicious fruit dessert that will quickly become a family favorite. If you have an abundance of nectarines, this nectarine tart recipe is a great way to put them to good use.

Nectarine Tart Recipe

I originally posted this nectarine tart recipe many years ago on my last blog. To me, this is the most beautiful dessert I have ever made – and I have baked a lot of desserts in my days! This dough is fabulous and I have used it to make pies, it is wonderfully sweet and very easy to work with. This is a delicious fresh fruit dessert that will quickly become one of your favorite recipes.

While all these pictures make it seem difficult, nothing could be further from the truth – this is a long process, but quite easy! Hubby and I have worked together on this, and not only survived, but had a good time making it! I hope you give this Nectarine Tart a try – you will be delighted with the result!

Some people may think of this as a summer dessert, but with Southern Hemisphere summer fruits being shipped north in the cold winter months, you can make this nectarine dessert any time of the year when fresh nectarines are available. I will call it a summer nectarine dessert, but whose summer?

Nectarine recipes are not always easy to find. I hope you enjoy this one as this is one of the most wonderful recipes I have ever made.

Tips and variations for making this Nectarine Tart Recipe:

● There are several stages to this tart. I advise making the crust first due to refrigeration times. I would bake/roast the nectarines next as they will need to cool. While the custard does take time to cool, it does so rapidly. As long as you have the crust and nectarines ready, you will be golden doing the custard last.

● You can use a tart pan or a quiche pan for the crust. I used a quiche pan.

● You can use beans or pie weights to weigh down the crust when baking.

● If you find it easier, remove the skin from the nectarines while warm, but you will find it easier to slice when they are cool.

● Use ripe nectarines, but not over-ripe fruit. Those juicy nectarines need to be stiff enough to remove the stones and peel.

● This tart can be made with fresh peaches if you do not have fresh nectarines. Other fresh stone fruit such as fresh plums might work, but I have not tried it. Stone fruits like cherries will not work.

● To temper, the eggs and hot milk (so you don’t end up with cooked egg bits) simply add a little bit of the hot milk to the eggs while whisking. That helps bring the temperature up slowly so the eggs mix smoothly into the hot milk.

● To make Castor sugar (instead of trying to buy it), just give your sugar a whirl in a mini food processor! This will be close enough.

● Use parchment paper in baking, not wax paper as parchment paper is heat resistant.

● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).

Nectarine Tart Recipe Ingredients:

Crust Ingredients:

● 1 2/3 cup All-Purpose Flour
● 2/3 cup Confectioners’ Sugar
● 8 TBSP Cold Butter, sliced into cubes
● 1 Egg Yolk
● 1½ – 2 Tbsp Cold Water

Roast/ Bake Nectarines Ingredients:

● 8 Fresh Nectarines, cut in half with the fruit stones removed
● ¼ cup Orange Juice
● ½ cup Firmly Packed Brown Sugar

Custard Ingredients:

● 1¼ cup Heavy Whipping Cream
● 1 cup Milk
● ½ cup Caster Sugar
● ¼ tsp Vanilla
● 3 Egg Yolks
● 2 TBSP Corn Starch
● 6 TBSP Butter

Nectarine Tart Mise en Place:

● Measuring Cups
● Measuring Spoon
● Bowl(s)
● Pastry Cutter
● Rolling Pin
● Pie Beads/Weight or Beans
● Small Food Processor (to make castor sugar)
● Spatula
● Shallow Baking Pan
● Medium Saucepan
● Parchment Paper
● 11″ Tart or Quiche Pan

Nectarine Tart Recipe Directions:

Make the dough:
1. Heat oven to 325ºF.

2. Combine flour and Confectioners’ sugar, then cut butter into the sugar mixture.

3. Add egg yolk.

4. Add water to make the dough come together.
5. When the dough is formed into a ball, wrap it in plastic wrap and refrigerate it for 30 minutes.

6. After chilling dough for 30 minutes, bring it out and roll it in between sparsely floured parchment paper. You want just enough flour to allow for rolling. This dough will warm rapidly, and become soft.

7. Press dough into your tin, and trim away any excess.
8. Return to the refrigerator for 30 minutes.

9. Place parchment paper on top of the uncooked crust, and place beans on to weigh the paper down and not allow for much rising.
10. Bake crust uncovered for 10 minutes in a preheated 325ºF oven.

11. Remove parchment paper and beans, return to oven and bake another 10 minutes or until the pastry is lightly browned.

Make the roasted/baked nectarines:
12. If you have a convection oven setting, use the roast setting instead of bake.
13. preheat oven to 400ºF.
14. Place nectarines in a single layer in a large, shallow baking dish.
15. Sprinkle with orange juice and brown sugar.

16. Roast/Bake for 20 minutes until nectarines are soft.
17. Cool the baked nectarines to the touch.

18. Remove skins from nectarines.
19. Slice the nectarines into thin slices.

Make the custard:
20. Combine cream, milk, and sugar in a medium saucepan.
21. Add vanilla.
22. Bring to a low boil.

23. Beat egg yolks in a small mixing bowl.
24. Add corn starch.

25. Temper, and then gradually beat in the hot cream mixture.

26. Return the entire combined mixture to a medium saucepan.
27. Allow the mixture to come to a boil.
28. Heat until thickened.

29. Remove from heat and add butter.

30. Cover with plastic wrap and allow to cool to room temperature.

Assemble the Nectarine Tart:

31. Pour custard into cooled pastry shell.

32. Place sliced nectarines on top of the custard. You do not have to push down, they will settle into the custard. Hubby refers to the custard as the glue.

33. Chill for 3 hours (or overnight) until set.

34. Remove the upper portion of the pan before serving.
35. Refrigerate all leftovers.

Yield: 1

Nectarine Tart Recipe

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Nectarine Tart Recipe. This beautiful nectarine dessert is a rich, smooth, and delicious fruit dessert that will quickly become a family favorite. If you have an abundance of nectarines, this nectarine tart recipe is a great way to put them to good use.

Prep Time 1 hour

Cook Time 1 hour

Additional Time 12 hours

Total Time 14 hours

Ingredients

• Crust Ingredients:
• 1 2/3 cup All-Purpose Flour
• 2/3 cup Confectioners' Sugar
• 8 TBSP Cold Butter, sliced into cubes
• 1 Egg Yolk
• 1½ – 2 Tbsp Cold Water
• Roast/ Bake Nectarines Ingredients:
• 8 Fresh Nectarines, cut in half with the fruit stones removed
• ¼ cup Orange Juice
• ½ cup Firmly Packed Brown Sugar
• Custard Ingredients:
• 1¼ cup Heavy Whipping Cream
• 1 cup Milk
• ½ cup Caster Sugar
• ¼ tsp Vanilla
• 3 Egg Yolks
• 2 TBSP Corn Starch
• 6 TBSP Butter

Instructions

1. Make the dough:
2. Heat oven to 325ºF.
3. Combine flour and Confectioners' sugar, then cut butter into the sugar mixture.
4. Add egg yolk.
5. Add water to make the dough come together.
6. When the dough is formed into a ball, wrap it in plastic wrap and refrigerate it for 30 minutes.
7. After chilling dough for 30 minutes, bring it out and roll it in between sparsely floured parchment paper. You want just enough flour to allow for rolling. This dough will warm rapidly, and become soft.
8. Press dough into your tin, and trim away any excess.
9. Return to the refrigerator for 30 minutes.
10. Place parchment paper on top of the uncooked crust, and place beans on to weigh the paper down and not allow for much rising.
11. Bake crust uncovered for 10 minutes in a preheated 325ºF oven.
12. Remove parchment paper and beans, return to oven and bake another 10 minutes or until the pastry is lightly browned.
13. Make the roasted/baked nectarines:
14. If you have a convection oven setting, use the roast setting instead of bake.
15. preheat oven to 400ºF.
16. Place nectarines in a single layer in a large, shallow baking dish.
17. Sprinkle with orange juice and brown sugar.
18. Roast/Bake for 20 minutes in preheated 400ºF oven until the nectarines are soft.
19. Cool the baked nectarines to the touch.
20. Remove skins from nectarines.
21. Slice the nectarines into thin slices.
22. Make the custard:
23. Combine cream, milk, and sugar in a medium saucepan.
24. Add vanilla.
25. Bring to a low boil.
26. Beat egg yolks in a small mixing bowl.
27. Add corn starch.
28. Temper, and gradually beat in hot cream mixture.
29. Return the entire combined mixture to a medium saucepan.
30. Allow the mixture to come to a boil.
31. Heat until thickened.
32. Remove from heat and add butter.
33. Cover with plastic wrap and allow to cool to room temperature.
34. Assemble the Nectarine Tart:
35. Pour custard into the cooled pastry shell.
36. Place sliced nectarines on top of the custard. You do not have to push down, they will settle into the custard. Hubby refers to the custard as the glue.
37. Chill for 3 hours (or overnight) until set.
38. Remove the upper portion of the pan before serving.
39. Refrigerate all leftovers.

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Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 359Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 106mgSodium: 107mgCarbohydrates: 41gFiber: 2gSugar: 25gProtein: 6g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

If you like stone fruit desserts, here are some recipe you might enjoy:

● Raspberry Peach Cobbler
● No-Bake Chocolate Cherry Fudge Recipe
● Fresh Fruit Scones (made with apricots)

● For more Recipes on Ann’s Entitled Life, click here.

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