I’ve got a crazy obsession with nectarines; after all, they are the less-hairy version of the oh-so-delicious peach. These two fruits look and taste almost exactly the same, but peaches get all the love. I happen to like the very subtle difference that nectarines have to offer (just a touch of tartness) and every year I look forward to them being in season. This summer I decided to try making a tart. It used less fruit than a pie, but it’s just as good maybe better! It was a huge hit with our out-of-town guests, so I will be making this again and again.
Nectarine Tart With Almond Crust Recipe
5 nectarines, peeled and sliced into wedges
2 tablespoons all purpose flour, divided
1 tablespoon sugar
1/4 teaspoon cinnamon
1/2 cup brown sugar
pinch of salt
2 tablespoons cold, unsalted butter
Preheat oven to 400 degrees. Form the crust into a tart pan, cover with pie weights or beans, and bake for 7 minutes. Remove pie weights. Place the sliced nectarines in a bowl and toss with 1 tablespoon of flour, 1 tablespoon sugar, cinnamon, and salt. Arrange in a circular pattern on the crust. Combine the brown sugar, 1 tablespoon of four, and butter until it has formed a meal. Sprinkle over the nectarine tart and bake for 30 to 40 minutes or until nectarines are soft and topping is golden and crisp.
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