Nectarine Tart
Ingredients
Puff Pastry:
2 cups all-purpose flour
1/2 tsp baking powder
1 tsp salt
277g (2 sticks) unsalted butter, cold
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
In a large bowl, mix together the flour, salt, and baking powder until well combined.
Cut the cold butter into small cubes and add them to the flour mixture. Use your hands to mix the dough until most of the butter is incorporated, leaving a few small cubes visible.
Add the yogurt and use a spatula to combine. Transfer the dough to a floured surface and knead it about 5 times, just until the dough comes together.
Using a rolling pin, roll the dough into a small rectangle. Fold the dough over itself three times. Repeat this folding process twice more, then wrap the dough in plastic wrap and refrigerate for 40-60 minutes. (Folding the dough helps create the layers.)
Once the dough has chilled, remove it from the fridge and let it sit for 10-15 minutes to come to a workable temperature.
While waiting for the dough to warm up, slice your nectarines thinly and then cut them in half.
Preheat your oven to 400°F and grease your tart pan with cold butter.
Once the dough is warm enough to roll out, roll it to fit the size of your tart pan. Place the dough into the pan and trim the edges so the dough comes right up to the top of the tart pan, not over the edge.
Use a fork to create small piercings all over the dough. After piercing the dough, begin layering your nectarines in any design you prefer.
Once the fruit is layered, melt 1 tablespoon of butter and use a pastry brush to coat the fruit with the melted butter.
Place your tart on the bottom rack of the preheated oven and bake for 30 minutes, or until the edges of the crust are golden brown and the fruit has started to caramelize.
Remove the tart from the oven and brush the fruit with maple syrup and almond extract. Let it cool before serving and enjoying!
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 :)
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