How to Make a Juicy Nectarine Tart with Fresh Ingredients

2018-07-13T15:58:38+00:00 By |

Treat yourself with this delicious summer time dessert with fresh ingredients!

 

  • 1 ½cups flour, plus more for rolling
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 11 tablespoons cold unsalted butter
  • 1egg yolk, beaten
  • 2 (roughly 5-6) nectarines
  • Juice of 1 lemon
  • 1 tsp. vanilla extract
  • 4tablespoons peach jam or preserves
  • 2 tbsp. melted unsalted butter
  • 1 tbsp. sugar
  1. In a food processor, add flour salt, and sugar and pulse until incorporated. Add butter and shortening and pulse until it becomes crumbly. Slowly add in egg yolk that has been mixed with cold water to the mixture and pulse until a dough forms. If the dough seems dry, you can add more cold water starting at 1 tablespoon at a time.
  2. Gather dough in a ball and let rest for 30 minutes in the refrigerator.
  3. Preheat oven to 375 degrees.
  4. Roll out dough into a 9-inch tart pan and line with parchment paper and baking weights or beans. Bake for 10 minutes
  5. Slice nectarines, cutting into eighths. Add lemon juice, and vanilla extract and mix until incorporated.
  6. Take dough out of the oven, and add the peach jam to the bottom of the crust. Arrange fruit skin side down in a pattern starting with the outside and working your way inside. Brush with melted butter and sprinkle with sugar.
  7. Bake for 30-35 minutes until crust is browned and fruit has gently cooked.

Serve!

About the Author:

Chef Rhadia Hursey’s appreciation and gift for cooking comes from the many stops of her adventurous life as a military dependent and world traveler.  Born in Champaign, Illinois but raised on military bases in areas as culturally diverse as California, Florida, and Washington DC. Her time there exposed her to different flavors and cultures through food, and ignited a lifelong culinary passion. Rhadia is a private chef in NYC and the Hamptons, and is a Board Member for the New York Women’s Culinary Alliance. Rhadia has earned degrees from the University of Maryland, College Park, and The Center for Culinary Education at Chattahoochee Technical College.

2 Comments

  1. Kaleigh July 19, 2018 at 2:08 am - Reply

    And I was just worndnieg about that too!

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