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–+ servings
Nectarine tart with sweet pastry, pastry cream and fresh sliced nectarines

Nectarine Tart

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
Tender sweet pastry, silky creme patisserie, all topped with ripe and juicy nectarines? Oh yes, my easy Nectarine Tart recipe is the perfect way to show off the most beautiful of summer fruits.
Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Serves 8 1 x 34x12cm / 14”x5.75” long tart

Ingredients

for the pastry:

  • 100 g unsalted butter room temperature
  • 50 g white sugar
  • 1 medium egg
  • pinch of sea salt
  • 200 g plain or all-purpose flour

for the pastry cream:

  • 100 g white sugar
  • 40 g cornstarch
  • 4 egg yolks
  • 2 tsp vanilla extract or seeds of 1 vanilla pod
  • 500 ml whole milk
  • 2 Tbsp unsalted butter room temprature

for the fruit topping:

  • 6 large nectarines

optional:

  • 2 Tbsp apricot jam heated until melted

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • PREPARE THE PASTRY: In the bowl of a stand mixer or using an electric mixer, beat together the butter, sugar, egg and salt until smooth. Sift over the flour and stir until you have a soft and crumbly dough. If the mixture is extremely wet add 1-2 tablespoons of flour.
  • MAKE THE PASTRY CASE: Crumble the dough into the base of a lightly greased, long rectangular tart pan (34x12cm / 14”x5.75”). Press dough evenly over the base and sides, prick the bottom of the crust all over with a fork, and then chill or freeze for at least half an hour.
  • MAKE THE PASTRY CREAM:
    In a medium bowl, whisk the sugar, and cornstarch together. Add the eggs and vanilla extract and whisk well. Heat the milk until nearly simmering, then pour in a thin stream into the egg mixture, whisking constantly.
  • THICKEN THE PASTRY CREAM:
    Pour the mixture back into the saucepan and bring to a boil over medium heat, whisking constantly. This should take around 3 minutes. Keep whisking while the mixture boils for one minute (use a timer). Beat in the softened butter, then remove from the heat and pour back into the bowl. Press plastic wrap directly on the surface and chill.
  • BAKE THE TART CASE:
    Heatthe oven to 180°C / 350°F / Gas 4. Remove the tart shell from the freezer and line it with baking parchment paper and aluminium foil. Place the tart pan on a baking tray and bake for 15 minutes. Ccarefully remove the paper and foil and bake for a further 15 minutes until golden brown. Set aside to cool.
  • ASSEMBLE: When you are ready to assemble the tart, stir the pastry cream until smooth and pour it into the cooled tart case. Leave a gap at the top of at least 1cm (⅓ inch) for the fruit. Top with nectarine slices and brush with a little melted apricot jam to glaze the tart. Chill for at least 1 hour.
  • PRO TIP: For a beautiful ombre effect, start with the darkest slices of nectarine and work your way forward to the lightest.

Notes

I like to use a long rectangular tart tin with a removable bottom like the one below, but this amount of pastry and filling will work in an approx 23cm round tart pan too.

Nutrition

Serving: 1 slice | Calories: 434kcal | Carbohydrates: 60g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 57mg | Potassium: 304mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1064IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg