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Nutrition Facts
Serving Size 1 (219g) Recipe makes 6 servings
Calories 393
Calories from Fat 158		(40%)
Amount Per Serving		%DV
	Total Fat 17.6g	27%
	Saturated Fat 10.3g	51%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 111mg		37%
Sodium 112mg		4%
Potassium 324mg		9%
Total Carbohydrate 55.6g		18%
	Dietary Fiber 2.9g	11%
	Sugars 35.9g
Protein 5.9g		11%
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Nectarine Tart

Recipe #211911 | 1¼ hours | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: MarielC
Feb 16, 2007

This is simple and delicious and works with any stone fruit. Try it with plums or peaches. This is good at room temperature or chilled and is great with a bit of whipped cream or ice cream.

SERVES 6 -8 (change servings and units)

Ingredients

1/2 cup unsalted butter
3/4 cup sugar
1 cup unbleached flour, sifted
1 teaspoon baking powder
1 pinch salt
2 eggs
6-7 nectarines
1 pinch sugar
1 teaspoon lemon juice

Directions

1
Preheat oven to 350 degrees.
2
Peel the nectarines and cut into slices. Toss with the lemon juice and a few pinches of sugar if the fruit is not too sweet. If the fruit is sweet and fresh skip the sugar. Set aside.
3
Cream the sugar and butter in a bowl until light and fluffy. Add the flour, baking powder, salt, and eggs and beat until combined.
4
Spoon batter into a 10 inch pie pan (it will look like there is not enough batter but there is). Place the nectarine slices on top of the batter packing them in tightly. Sprinkle lightly with lemon juice and some sugar, depending on the sweetness of the fruit.
5
Bake 50 to 60 minutes until golden brown. Cool. Refrigerate if desired. Sprinkle a bit of powdered sugar on top if desired.

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Featured Reviews for This Recipe

From: M.G. in Battle Creek

On Jun 21, 2009

Tried this and it turned out great! I added blueberries in with the nectarines which worked out just fine. I did have to cover the outer edge of the crust with some foil towards the very end - just to keep it from getting to brown. I took one of the reviewers advice and sprinkled raw sugar on before baking. I also drizzled honey lightly over the top after removing from the oven.

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From: Chef #1282685

On May 30, 2009

This is a very good, simple recipe. I used fresh white nectarines and it is really yummy. I agree it's more like a cake than a tart...especially since I had to use a bit smaller pan (8"). Perfect warm with a scoop of french vanilla ice cream. Soft in the center (probably because my fruit was so juicy) and crunchy outside. Delicious! Thanks.

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From: Chef #913019

On Aug 4, 2008

Great recipe - very easy to prepare. I used a 10" glass pie plate and top was well-browned in 50 min. and done. Dough covers fruit perfectly - I used 4-5 nectarines and sprinkled a couple packets of raw sugar on fruit just before baking. This is comes out like a coffee cake/shortcake as the previous reviewer stated.

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From: Al Al

On Jul 8, 2008

this was a great recipe! I hadn't ever tried cooking with nectarines before but this recipe was easy and tasty. I think I was expecting a denser more pie-like crust, and this was more like a cross between a coffee cake or shortcake, but it was delicious! I baked mine for 50 minutes and was afraid it was overdone since it got kind of dark, but the butter and sugar in it make a very nice crunch. I bet it would be yummy to bake the crust and put fresh fruit in it too. Ours tasted extra good with vanilla ice cream. Thanks so much for posting!!

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