Nectarine Peach and Ginger Tart
Elevate your dessert repertoire with this Nectarine Peach and Ginger Tart, a stunning celebration of late-summer stone fruit and warm, zesty flavors. This tart features a buttery homemade pastry crust that cradles a vibrant medley of thinly sliced nectarines and peaches, delicately infused with fresh ginger, honey, and vanilla. The sweet-tart filling is perfectly balanced by the subtle spice of ginger, creating a harmonious blend of flavors in every bite. Baked to golden perfection, this tart is as beautiful as it is delicious, with its intricate fruit arrangement and optional powdered sugar dusting for a touch of elegance. Perfect for brunches, picnics, or an indulgent dessert, this easy-to-make tart is sure to impress your guests while showcasing the best of the season’s harvest. Keywords: nectarine tart, peach tart, ginger dessert, stone fruit recipes, summer dessert idea.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, cubed)
- 50 grams granulated sugar
- 0.25 teaspoons salt
- 3 tablespoons ice water
- 3 nectarines
- 3 peaches
- 1 tablespoons fresh ginger (grated)
- 3 tablespoons honey
- 1 tablespoons cornstarch
- 1 teaspoons vanilla extract
- 1 egg (for egg wash)
- 1 teaspoons water (for egg wash)
- 1 tablespoons powdered sugar (for dusting, optional)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt to form the base of the pastry.
Add the cold, cubed butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking the dough.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the fruit filling. Slice the nectarines and peaches into thin wedges, discarding the pits.
In a large bowl, toss the sliced fruit with grated ginger, honey, cornstarch, and vanilla extract. Set aside to let the flavors meld.
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to a tart pan, pressing the dough into the edges and trimming the excess.
Arrange the prepared nectarine and peach slices in concentric circles over the tart crust, slightly overlapping them for a decorative effect.
Brush the edges of the crust with an egg wash made by whisking 1 egg with 1 teaspoon of water.
Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the tart to cool on a wire rack for at least 15 minutes before serving.
Optional: Dust the tart with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 22.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 260 mg | 6% | |
*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.
