Nectarine Tart
Elevate your dessert game with this stunning Nectarine Tart, a perfect blend of simplicity and sophistication. Featuring a buttery, homemade crust that melts in your mouth and a vibrant filling of ripe, juicy nectarines lightly sweetened and enhanced with a hint of lemon, this tart is a celebration of seasonal fruit at its finest. The nectarines are arranged in an elegant, overlapping spiral that not only looks impressive but also ensures every bite is bursting with flavor. For an optional finishing touch, a glossy apricot glaze adds a beautiful sheen and subtle sweetness. Ready in just over an hour and designed to serve 8, this easy-to-follow recipe is ideal for summer gatherings or an indulgent treat any time of the year. Whether you're a pastry novice or an experienced baker, this nectar-sweet tart is a showstopper that's as delicious as it is beautiful.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, cubed)
- 25 grams granulated sugar
- 0.5 teaspoons salt
- 2 tablespoons cold water
- 4 nectarines (ripe, sliced)
- 50 grams granulated sugar (for filling)
- 1 tablespoons cornstarch
- 1 tablespoons lemon juice
- 2 tablespoons apricot jam (optional, for glaze)
- 1 teaspoon water (if using glaze)
Instructions
In a large mixing bowl, combine the flour, sugar, and salt.
Add the cubed cold butter and, using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overmix.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a circle about 11–12 inches in diameter.
Transfer the rolled-out dough to a 9-inch tart pan, pressing it gently into the bottom and sides. Trim any excess dough.
In a mixing bowl, combine the sliced nectarines, 50 grams of sugar, cornstarch, and lemon juice. Toss until the nectarines are evenly coated.
Arrange the nectarines in the prepared tart crust, starting from the outer edges and working toward the center in an overlapping circular pattern.
Bake the tart in the preheated oven for 30–35 minutes, or until the crust is golden brown and the nectarines are tender.
(Optional) In a small saucepan, heat the apricot jam and water over low heat until smooth. Brush the glaze gently over the warm nectarines for a shiny finish.
Let the tart cool to room temperature before slicing and serving.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 315.5 g | 115% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 138.9 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1437 mg | 31% | |
*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.
