Brown Sugar Nectarine Tart


Frozen puff pastry makes this summertime tart easier than it looks. Nectarines are in season now and when slightly under-ripe, make wonderful pies and tarts.

Frozen puff pastry can be found in the frozen food section in most grocery stores and comes in packages of two sheets per package (Pepperidge Farm is a national brand). This recipe uses just one sheet, save the other sheet in your freezer for another tart. After a quick thaw, the pastry only needs a few passes from a rolling pin before placing in a tart or pie pan.

Slightly under-ripe nectarines that barely give to pressure when pinched are best for cooking. They are easier to peel and slice, but are still full of intense peach flavor and aroma.

Brown Sugar Nectarine Tart

1 sheet frozen puff pastry

Topping
3 tablespoons cold butter
¼ cup flour
¼ cup brown sugar
¼ cup chopped nuts
Pinch of salt

Filling
4-5 medium nectarines
½ cup brown sugar
¼ cup cornstarch
1 tsp butter

Thaw the pastry according to package directions. Meanwhile, prepare the pie topping by combining the 3 tablespoons cold butter, ¼ cup flour, ¼ cup brown sugar, salt and chopped nuts. Quickly rub the mixture together with your fingers until coarse, irregular crumbs have formed. Set aside in the freezer until needed.

When the pastry has thawed but still cold, lightly sprinkle with flour and give the pastry a few rolls with a rolling pin so the pastry will fit and 8 or 9 inch pie or tart pan.

Place the rolled pastry out into the pan and fold any excess pastry over the edge and under itself to form am irregular edge. No need to get too fussy here as the pastry will puff up and form it’s own edge as it bakes.

Preheat oven to 400 degrees. Meanwhile peel and thinly slice the fruit. Toss with the brown sugar and cornstarch. Carefully arrange the slices evenly in the pastry, dot with the remaining butter and sprinkle the cold crumb topping evenly overall.

Place the filled tart pan on a baking sheet and bake at 400 degrees for about 40 minutes or until the edge of the tart has puff and browned nicely.

Cool and serve. Best served the same day as baked while the pastry is still crisp.

  1. I like this a lot, just in time for the second round of peaches, the free-stone variety are starting to come in now from north Alabama….

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