Nectarine and Blueberry Tart
Indulge in the sweet and tangy flavors of summer with this stunning Nectarine and Blueberry Tart. Featuring a buttery, flaky homemade crust, this dessert showcases juicy slices of fresh nectarines and vibrant blueberries beautifully arranged for an eye-catching presentation. A touch of lemon juice, vanilla, and a glossy apricot glaze elevate the fruit's natural sweetness, while the golden crust adds a delightful crunch. Perfect for dinner parties, afternoon tea, or a weekend treat, this tart comes together in under 1.5 hours and serves up to 8. Whether you're savoring it warm or chilled, this elegant fruit tart is a celebration of seasonal produce at its finest.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter, chilled and cubed
- 50 grams granulated sugar
- 2 tablespoons cold water
- 4 medium nectarines, sliced
- 100 grams blueberries
- 3 tablespoons apricot jam
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 180°C (350°F).
In a large bowl, combine the flour and sugar. Add the chilled butter cubes and use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
Add the cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches (30 cm) in diameter. Carefully transfer the dough to a 9-inch (23 cm) tart pan, pressing it into the sides and bottom. Trim any excess dough.
Mix the sliced nectarines and blueberries in a large bowl. In a small bowl, combine the lemon juice, cornstarch, and vanilla extract, then pour this mixture over the fruits. Toss to coat.
Arrange the nectarine slices in concentric circles on the tart crust, slightly overlapping them, and sprinkle the blueberries evenly over the top.
Brush the edges of the tart crust with the beaten egg to give it a golden finish.
Bake the tart in the preheated oven for 30 minutes, or until the crust is golden brown and the fruit is tender.
While the tart bakes, heat the apricot jam in a small saucepan over low heat until it becomes liquidy. Once melted, strain the jam to remove any chunks for a smoother glaze.
Remove the tart from the oven and let it cool for 10 minutes. Gently brush the warm fruit with the apricot glaze to give it a glossy finish.
Allow the tart to cool completely before slicing to ensure the filling sets. Serve and enjoy!
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 328.5 g | 119% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 147.3 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 99 mg | 8% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
