Nectarine Tart

I know what you’re probably thinking – yes, we just posted a peach cobbler recipe last week! Well, I’m not one to shy away from baked goods – especially during stone fruit season. For me, it doesn’t get much better than a warm slice of stone fruit tart, topped with a scoop of vanilla ice cream. Dessert perfection! Nectarines work beautifully here, but peaches or apricots would be lovely as well.

How to Make a Crumble Topping

There really aren’t too many secrets to making a delicious crumble topping. It’s a quick and easy way to top your pie or tart, without having to deal with a finicky crust. Oats are a common crumble ingredient, but for this recipe I used almonds, flour, brown sugar, salt and cinnamon. Cold butter is a must, as this will allow you all those chunky, sugary crumbs we love about a crumble.

Using a food processor, pulse the almonds, flour, brown sugar, cinnamon, and salt together until the almonds are in very small pieces. Add cold butter pieces and pulse another 10-20 times, until the mixture just starts to form small clumps. Chill until ready to use.

The best part about this dessert is trying to get a bit of everything all in one bite: warm, gooey filling; nutty, buttery crust; sweet, crumbly topping; cold, creamy ice cream. Now that’s what dreams are made of . . .

Nectarine Tart

For me, it doesn't get much better than a warm slice of stone fruit tart, topped with a scoop of vanilla ice cream. Dessert perfection!

Servings: 8-10

INGREDIENTS

Tart Dough

• 6 tbsp butter (chilled but not cold, about 65° F)
• 1/2 cup sugar (granulated)
• 2 large egg yolks
• 1 1/4 cups all purpose flour
• 3/4 tsp kosher or sea salt

Almond Crumble Topping

• 3/4 cup almonds (raw, unsalted)
• 1/2 cup all purpose flour
• 1/3 cup brown sugar (packed)
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher or sea salt
• 6 tbsp unsalted butter (cold and cut into 1/4 inch cubes)

Nectarine Filling

• 2 pounds yellow nectarines (fresh, pitted and cut into eighths)
• 1 1/2 tbsps sugar (granulated)
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 1/4 tsp kosher or sea salt

INSTRUCTIONS

For the Sweet Tart Dough

1. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar and beat on medium speed for 1-2 minutes until mixed together evenly.
2. Add the egg yolks one at a time, then the flour and salt until the dough just comes together. Turn the mixer off and use a spatula to scrape the bottoms and sides to make sure homogenous.
3. Butter the sides and bottom of a 9-inch springform pan. Pour the dough into the pan and spread it evenly along the bottom of the pan and up the sides, it should reach about 2 inches up the sides. Use the bottom of a cup or the palm of your hand to get the dough as even as possible.
4. Freeze the dough in the pan for 30 minutes

To make the Crumble Topping

1. Using a food processor, pulse the almonds, flour, brown sugar, cinnamon, and salt together until the almonds are in very small pieces.
2. Add the cold butter pieces and pulse another 10-20 times, until the mixture just starts to form small clumps.
3. Chill the crumble until ready to use

Bake the Tart Shell

1. Preheat the oven to 375° F
2. Remove the tart shell from the freezer and line with aluminum foil and cover with pie weights (I always use dried beans!).
3. Bake for 20 minutes, then remove the foil/weights and bake for 5-10 minutes more until brown. Remove from the oven and set aside.
4. Turn the oven down to 350° F

To Assemble and Bake the Tart

1. Combine the nectarines with the sugar, cornstarch, vanilla extract, almond extract, and salt in a medium bowl. Stir gently to coat.
2. Transfer the filling to the baked tart shell and gently even it out with a spatula to fill any holes.
3. Sprinkle the crumble topping evenly over the topping.
4. Bake the tart for 50-60 minutes, until the crumble is nicely browned. The tart crust may look dark at this point but shouldn't taste burnt.
5. Let cool in the pan on a wire rack for 5-10 minutes. Run a knife around the edge of the pan to loosen the crust and remove the sides of the springform pan.
6. Serve warm or at room temperature with a scoop of ice cream or whipped cream.

(Photography by HonestlyYUM. Recipe adapeted from My Paris Kitchen by David Lebovitz)