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 . . .
Almond Crumble Topping
For the Sweet Tart Dough
- 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.
- 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.
- 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.
- Freeze the dough in the pan for 30 minutes
To make the Crumble Topping
- Using a food processor, pulse the almonds, flour, brown sugar, cinnamon, and salt together until the almonds are in very small pieces.
- Add the cold butter pieces and pulse another 10-20 times, until the mixture just starts to form small clumps.
- Chill the crumble until ready to use
Bake the Tart Shell
- Preheat the oven to 375° F
- Remove the tart shell from the freezer and line with aluminum foil and cover with pie weights (I always use dried beans!).
- 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.
- Turn the oven down to 350° F
To Assemble and Bake the Tart
- Combine the nectarines with the sugar, cornstarch, vanilla extract, almond extract, and salt in a medium bowl. Stir gently to coat.
- Transfer the filling to the baked tart shell and gently even it out with a spatula to fill any holes.
- Sprinkle the crumble topping evenly over the topping.
- 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.
- 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.
- 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)