Can I make Nectarine Crumb Tart ahead of time?

Yes. Nectarine Crumb Tart is an excellent make-ahead dessert. You can bake it up to one day in advance and store it covered at room temperature. For longer storage, refrigerate it for up to three days. Before serving, allow it to come to room temperature or warm individual slices slightly in the oven.

Do I need to peel the nectarines?

No, peeling isn't necessary for this recipe. Nectarine skins are thin and tender, and they soften beautifully during baking. Keeping the skins on also adds color and helps preserve the fruit's shape in the Nectarine Crumb Tart filling.

Can I freeze Nectarine Crumb Tart?

Yes, this tart freezes well. Allow the baked tart to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to two months. Thaw overnight in the refrigerator and reheat gently before serving for the best texture.

Nectarine Crumb Tart: A Sweet and Juicy Homemade Dessert

Description

This Nectarine Crumb Tart is a rustic yet elegant summer dessert featuring juicy nectarines tossed with lemon, sugar, and flour, layered over a buttery tart crust and finished with a golden crumb topping and sliced almonds. Perfect served on its own or with a scoop of vanilla ice cream.

Ingredients

Scale

4 medium nectarines, sliced fairly thin
1 squeeze lemon juice (about 1 teaspoon)
2 tablespoons all-purpose flour (for the filling)
3 tablespoons granulated sugar (for the filling)
2 tablespoons sliced almonds
Powdered sugar, for dusting (optional)
1 1/4 cups all-purpose flour (for the dough)
1 pinch ground cinnamon (about 1/8 teaspoon)
1/2 teaspoon salt
1/4 teaspoon baking powder
8 tablespoons (1/2 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 tablespoon water
Cooking spray, as needed for greasing the pan

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Instructions

Preheat the oven to 350°F (175°C). Lightly coat a 9-inch tart pan with a removable bottom with cooking spray. Line a baking sheet with parchment paper or foil.
In a large bowl, combine the 4 sliced nectarines with about 1 teaspoon lemon juice, 2 tablespoons flour, and 3 tablespoons sugar. Toss well and set aside.
In a separate bowl, whisk together 1 1/4 cups flour, 1 pinch cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon baking powder.
In the bowl of a stand mixer fitted with the paddle attachment, cream together 8 tablespoons unsalted butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until combined.
Mix in 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract.
Add the dry ingredients and mix until crumbly. Pour in 1 tablespoon water and mix just until large crumbs form.
Reserve about 3/4 cup of the crumb mixture for the topping. Press the remaining dough evenly into the prepared tart pan.
Spread the nectarine filling evenly over the crust. Sprinkle the reserved crumb mixture and 2 tablespoons sliced almonds over the top.
Place the tart pan on the prepared baking sheet and bake for 60 minutes, rotating halfway through baking.
Cool in the pan for 15 to 20 minutes before carefully removing the tart from the pan. Allow to cool completely and dust with powdered sugar before serving, if desired.

Notes

Choose firm-yet-ripe nectarines for the best texture and flavor.
A tart pan with a removable bottom makes serving easier.
Place the tart on a lined baking sheet to catch any bubbling juices.
Allow the tart to cool completely before slicing for cleaner portions.
Peaches, plums, apricots, or apples can be substituted for nectarines.
Serve with vanilla ice cream or whipped cream for an extra-special dessert.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 305
Sugar: 25 g
Sodium: 132 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 34 mg