July 7th, 2016

Easy Summer Nectarine Tart


Don’t we all love amazing food when it is fast and easy? This Summer Nectarine Tart is so fresh, so delicious, and so beautiful, no one would ever know just how little effort it took.

Frozen puff pastry makes a simple but, delicious crust for the juicy nectarines- just thaw and fill.  A brush of raspberry jelly compliments the fruit and makes this tart the perfect end to your summer dining.




Of course, a scoop of ice cream is always a welcome addition, but you’ll love the fresh flavor with our without it.




Easy Summer Nectarine Tart


1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package

1/4 cup sugar, plus 2 teaspoons for sprinkling

3/4 tablespoon flour

pinch of salt

3 ripe nectarines, halved, pitted, and sliced 1/4 in thick

1 tablespoon seedless raspberry jam or jelly, warmed until liquefied in the microwave (10-20 seconds)


Preheat oven to 425 degrees.  Unfold the thawed pastry puff and place on a parchment lined baking sheet.  With a sharp paring knife, lightly score dough to for a 1-inch border (do not cut all the way through).  Using a fork, prick the dough every 1/2 inch within the border.  Sprinkle the border with the 2 teaspoons of sugar.  Refrigerate about 10 minutes to firm.

Bake the chilled dough 10-15 minutes or until puffed and golden brown.  Meanwhile, mix the flour with the 1/4 cup of sugar and dash of salt.  Sprinkle it over the sliced nectarines and gently toss until combined.

With a fork, press the down the dough inside the border to make level; arrange the nectarines in rows.  Loosely tent foil over the top and return to the oven for 10 minutes.  Remove from oven and brush the nectarines with the warm jam.  Let cool to room temperature, about 20 minutes.

Serves 4

Recipe adapted from Martha Stewart



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