This nectarine tart has only four ingredients, is super simple to make and most importantly tastes delicious!
How good are fresh luscious nectarines? This delicious nectarine tart has only four ingredients, is super simple to make and most importantly tastes delicious!
If you've made my roast nectarine ice cream you'll know I have a tendency to keep my nectarines in the cupboard to ripen to protect them from my thieving kids who try to steal them before they are ripe!
I found such a bowl in my cupboard recently that was just on the edge of becoming overripe. What better to do with them than make this simple and delicious tart?
Many many moons ago I spend a summer working as a kitchen hand at an art school in Tuscany, Italy. I would spend my days working in the kitchen, preparing the most beautiful fresh ingredients, painting and relaxing on the deck overlooking the Tuscan hills. I loved the way fresh, seasonal ingredients could be featured in the dishes without the need to make them overly complicated.
This tart was one of my favourites. It's easy to prepare and like my Vanilla Slice ice cream, it uses store brought puff pastry. If you were in a baking mood and wanted to make the whole thing from scratch you could of course make your own puff pastry.
To make the nectarine tart
To start with, preheat your oven to 420°F (220°C). Take a single sheet of frozen butter puff pastry out of the freezer and let it defrost. On a warm day, this will only take a few mins.
Grease a tart tin using butter or marge and a piece of parchment paper. My 8 in (20cm) tart tin works perfectly with the store brought butter puff I get here which is 9in (23cm) squared.
Remove plastic from the backing and carefully lay it over the tart tin. Using your fingers ease the pastry into the tin, taking care not to tear the pastry.
Hot tip: if you lift the end of the pastry up by the corners you can help ease it into the tin better.
Use your fingers to press the pastry into the sides of the tin. Once the pastry is in the tin, use a sharp knife to trim the edges off.
Hot top: Don't throw out the pastry off cuts, you can carefully press them together and put them into greased muffin tins to make a couple of extra mini tarts.
Cover the pastry with a piece of parchment paper, then fill it with baking beans. If you don't have baking beans you can use rice instead.
Put tart into the oven to blind bake for 10 mins. Remove from oven and allow to cool for a few mins. Carefully lift the parchment paper and remove the baking beads. Place now empty tart into the oven to bake for a further five minutes. The pastry should be starting to go golden brown. Don't worry if it bubbles up a little bit, it will settle as it cools.
While the tart case is baking, dry roast the pine nuts by adding them to a hot, dry frying pan without any oil. Shake the frying pan regularly, watching carefully. As soon as you start to get a lovely light brown colour on the nuts remove them from heat immediately and pour them into a heat-proof bowl.
Hot tip: Watch your nuts very carefully and shake reguarly. They will go roast very quickly once they start to go brown.
Cut your nectarine up into segments. I cut mine into eights but if you're using bigger nectarines you may need more segments.
Lay the nectarine segments into your tart tin in a circle.
Put your apricot jam into a small bowl and add a splash of water to loosen it up. Stir well to remove most of the lumps, then brush generously over nectarines.
Sprinkle over pine nuts. Bake for ten minutes until the jam starts to bubble and the pastry is a lovely golden colour.
Remove from oven and cool, then slice and enjoy! Lovely with a dollop of whipped cream or with my roast nectarine ice cream. Delicious!
Have you made this recipe? Tell me how it when in the comment below and tag me on socials so I can see your delicious creations! @KCAEIC or #KCAEIC
- Tart tin
- pie weights or dry goods such as rice
- baking paper
- 1 sheet, 9in (23cm) store brought butter puff pastry
- 2 table spoons apricot jam
- 4 medium very ripe nectarines *you can use white or yellow
- 1 (20gms) pinenuts
- butter or marge for greasing
- Pre-heat oven to 420°F (220°C)
- Remove pastry from freezer and defrost
- Grease tart tin with butter or marge
- Remove plastic backing from pastry and carefully put into tart tin with edges over hanging
- Use a sharp knife trim the edges of the pastry
- Put in a layer of baking paper and fill with pie weights
- Bake for ten minutes or until edges are starting to brown
- Remove baking paper and pie weights
- Return tart to oven and bake for a further ten minutes
- While pastry is blind baking, toast pine nuts in a dry frying pan until golden brown, tossing frequently. Watch carefully and remove from heat and tip into a heat proof bowl as soon as they are done.
- Remove tart tin from oven and allow to cool slightly.
- Destone nectarines and cut into eights, more if you have larger nectarines.
- Layout nectarines into tart pastry in a circular motion, or whatever pattern you like
- Put apricot jam into a small bowl and add a small splash of water. Stir to thin and loosen up.
- Using a pastry brush or spoon, brush the apricot jam all over the nectarines
- Sprinkle over toasted pine nuts
- Bake for a further 10 minutes until jam bubbles and pastry edges are lovely and golden brown.
- Remove from oven and cool before removing from tin
- Slice and enjoy! Lovely with a dollop of cream or my nectarine ice cream!
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.