Nectarine Tart

nectarineI love this time of year, when the fruit is ripe and ready for recipes. One of my favorite is nectarine tarts. Not a traditional tart, easier to make and delicious. Give this one a try, served warm with vanilla ice cream.


  • 2 cups all-purpose flour
  • 3/4 cup finely chopped pecans (or walnuts)
  • 3/4 cup light brown sugar
  • 1 1/2 tricks cold unsalted butter
  • 1 egg yolk
  • 2 pounds ripe nectarines



  1. Preheat oven to 400 degrees
  2. Combine flour, nuts, egg yolk, and sugar in a large bowl. Cut in the cold butter until crumbly.
  3. Press 1 1/2 of the crumb mixture in an even layer into the bottom of a rectangular baking dish.
  4. Slice fruit in 1/4 inch wedges, keep skin on.
  5. Arrange fruit in the dish in rows until the bottom is completely covered.
  6. Sprinkle the rest of the crumb mixture over the fruit.

Bake the tart for 40-50 minutes, or until lightly browned and the juices are bubbling. Allow to cool before serving with ice cream.

Tips for best results:

  • Use REAL butter, never margarine
  • Be careful not to use the whole egg, it will make the crumb mixture mushy.
  • Use ripe but firm fruit. Sub plums for another wonderful tart, though plumbs are more tart.