Nectarine Tart Recipe
A buttery, crisp pastry base cradles sweet, juicy nectarine slices, baked until caramelized and adorned with a delicate apricot glaze that creates the perfect summer dessert.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">30g icing sugar</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">For the frangipane:</li> <li class="ingredients-single-item">75g unsalted butter, softened</li> <li class="ingredients-single-item">75g caster sugar</li> <li class="ingredients-single-item">75g ground almonds</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">½ tsp vanilla extract</li> <li class="ingredients-single-item">1 tbsp plain flour</li> <li class="ingredients-single-item">For the topping:</li> <li class="ingredients-single-item">4-5 ripe but firm nectarines</li> <li class="ingredients-single-item">2 tbsp apricot jam</li> <li class="ingredients-single-item">1 tbsp water</li> <li class="ingredients-single-item">1 tbsp flaked almonds (optional)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">23cm fluted tart tin with removable base</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Food processor (optional)</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by making the pastry. Place the flour, salt, and cold butter in a food processor (or use fingertips) and pulse until the mixture resembles fine breadcrumbs. The cold butter creates small pockets in the dough that expand during baking, resulting in a flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the icing sugar and pulse briefly to combine. Add the egg yolk and gradually add the ice-cold water, 1 tablespoon at a time, pulsing until the dough just comes together. Be careful not to overwork the dough as this develops gluten, making the pastry tough rather than tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a flat disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period relaxes the gluten and firms up the butter, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 180°C (160°C fan). On a lightly floured surface, roll out the pastry to about 3mm thickness and use it to line your tart tin, gently pressing into the fluted edges. Trim any excess pastry, leaving a small overhang to allow for shrinkage. Prick the base with a fork and refrigerate for another 15 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Line the chilled pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes until the base is pale golden and feels dry to touch. This prevents the dreaded "soggy bottom." </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> While the pastry case cools slightly, prepare the frangipane. Beat the softened butter and sugar together until pale and fluffy. This incorporates air, creating a lighter texture in the final bake. Add the egg and vanilla, beating well between additions to prevent curdling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Fold in the ground almonds and flour until just combined. Spread this mixture evenly over the base of the tart case. The frangipane will rise slightly during baking, so leave a small gap below the pastry edge. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Wash the nectarines and cut them in half, removing the stones. Slice each half into thin, even slices (about 5mm thick). Arrange the slices in concentric circles or rows over the frangipane, slightly overlapping each slice. The way you arrange them is both functional and aesthetic – they should cover the frangipane completely while creating a beautiful pattern. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> If using, sprinkle the flaked almonds around the edge of the tart. Bake for 35-40 minutes until the frangipane is puffed and golden and the nectarines are tender. If the pastry edges start to brown too quickly, cover them with foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> While the tart is baking, make the glaze. Warm the apricot jam with the water in a small saucepan over low heat until melted and smooth. Pass through a fine sieve if there are any lumps. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> When the tart comes out of the oven, immediately brush the warm nectarines with the apricot glaze. This not only adds shine and prevents the fruit from drying out but also adds another layer of flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the tart to cool in the tin for 15 minutes before carefully removing it. The tart can be served warm or at room temperature, perhaps with a dollop of crème fraîche or vanilla ice cream. Store any leftovers in an airtight container in the refrigerator for up to 2 days. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
How do I prevent a soggy bottom when making a fruit tart?
Prevent a soggy bottom by properly blind baking the pastry case first, using baking beans to weigh down the dough. The frangipane layer acts as a barrier between the juicy fruit and pastry. Ensure your oven is fully preheated and consider baking on the bottom rack initially for extra heat to the base.
Can I use other stone fruits instead of nectarines for this tart?
Absolutely! This tart works beautifully with peaches, plums, apricots or a combination. Simply maintain the same fruit quantity and slice thickness. Firmer fruits may benefit from slightly longer baking time, while juicier varieties might release more liquid, so consider increasing the frangipane slightly.
How do I achieve that professional-looking fruit arrangement on top of the tart?
For a professional-looking arrangement, slice the nectarines to an even 5mm thickness and work from the outside edge inward in concentric circles, overlapping each slice by about one-third. Alternatively, create rows of slightly fanned slices. Patience is key, as is starting with firm fruit that holds its shape.
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