Nectarine Tart
Ingredients:
~ puff pastry ~2 Cups AP Flour
1/2 Tsp Baking Powder
1 tsp Salt
277g or 1 Cup (2 sticks) Unsalted Butter
1/2 Cup Plain Greek Yogurt
~ filling ~5-6 Nectarines (white and yellow)
1 Tbsp Unsalted Butter
2 Tbsp Maple Syrup
1/4 Tsp Almond Extract
Method
1. In a large bowl mix the flour, salt, and baking powder until combined.
2. Cut all the butter (cold) into small cubes and add them to the flour mix. Use your hands to mix the dough until almost all the butter is worked into the flour minus a few cubes.
3. Add the yogurt and use a spatula to mostly combine before placing the dough on a floured surface. knead the dough about 5 times, only until the dough forms.
4. Using a rolling pin, roll the dough out into a small rectangle before folding it three times over itself. Repeat this twice before placing the dough in plastic wrap and refrigerating for 40-60 minutes. (folding the dough is what will create the layers)
5. Once the dough has chilled, remove it from the fridge and let’s sit out until workable about 10 to 15 minutes.
6. While are you waiting for the dough to come up in temperature, start slicing your nectarines, thinly and then in half.
7. Preheat your oven the 400°F and grease your tart pan with cold butter
8. Once your dough is warm enough to roll out, roll it out to the size of your tart pan and then place the dough into the tart pan and trim off the edges so that the dough comes right up to the top of the tart pan not over.
6. Using a fork, create tiny piercings all over the dough. Once your dough is pierced, start to layer your nectarines. You may do this however you like.
7. Once your fruit is layered, melt that 1 tbsp of butter and use a pastry brush to brush the fruit with the melted butter.
8. Place your tart on the bottom rack of your preheated oven and bake for 30 minutes until the edges of the crust are golden brown and the fruit has started to caramelize.
9. Remove the tart from the oven brush with the maple syrup and almond extract let cold and enjoy.
Recipe Recap
Ingredients:
~ puff pastry ~2 Cups AP Flour
1/2 Tsp Baking Powder
1 tsp Salt
277g or 1 Cup (2 sticks) Unsalted Butter
1/2 Cup Plain Greek Yogurt
~ filling ~5-6 Nectarines (white and yellow)
1 Tbsp Unsalted Butter
2 Tbsp Maple Syrup
1/4 Tsp Almond Extract
Method
1. In a large bowl mix the flour, salt, and baking powder until combined.
2. Cut all the butter (cold) into small cubes and add them to the flour mix. Use your hands to mix the dough until almost all the butter is worked into the flour minus a few cubes.
3. Add the yogurt and use a spatula to mostly combine before placing the dough on a floured surface. knead the dough about 5 times, only until the dough forms.
4. Using a rolling pin, roll the dough out into a small rectangle before folding it three times over itself. Repeat this twice before placing the dough in plastic wrap and refrigerating for 40-60 minutes. (folding the dough is what will create the layers)
5. Once the dough has chilled, remove it from the fridge and let’s sit out until workable about 10 to 15 minutes.
6. While are you waiting for the dough to come up in temperature, start slicing your nectarines, thinly and then in half.
7. Preheat your oven the 400°F and grease your tart pan with cold butter
8. Once your dough is warm enough to roll out, roll it out to the size of your tart pan and then place the dough into the tart pan and trim off the edges so that the dough comes right up to the top of the tart pan not over.
6. Using a fork, create tiny piercings all over the dough. Once your dough is pierced, start to layer your nectarines. You may do this however you like.
7. Once your fruit is layered, melt that 1 tbsp of butter and use a pastry brush to brush the fruit with the melted butter.
8. Place your tart on the bottom rack of your preheated oven and bake for 30 minutes until the edges of the crust are golden brown and the fruit has started to caramelize.
9. Remove the tart from the oven brush with the maple syrup and almond extract let cold and enjoy.
Notes It’s officially tart season! Starting off strong with this mixed-colored nectarine tart.
I love this recipe because of its simplicity. This tart effortlessly comes together and just tastes like summer.
Remember to let your dough chill so that you are not working with warm puff pastry.
That’s all I have, enjoy and as always, we’ll talk soon :)