Best 5 Rustic Nectarine Berry Tart Recipes

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Indulge in a symphony of flavors with our Rustic Nectarine Berry Tart, a delightful treat that combines the sweetness of fresh nectarines and berries with a flaky, buttery crust. This delectable dessert is perfect for any occasion, whether you're hosting a summer gathering or simply want a sweet treat to enjoy with loved ones. With its vibrant colors and irresistible aroma, this tart is sure to be a crowd-pleaser. Our collection of recipes includes variations to suit every taste, from a classic nectarine and berry filling to a tantalizing combination of nectarines, blueberries, and raspberries. You'll also find tips for creating a perfectly flaky crust and suggestions for serving this stunning tart. Embark on a culinary journey and discover the irresistible charm of our Rustic Nectarine Berry Tart.

Check out the recipes below so you can choose the best recipe for yourself!

NECTARINE TART



Nectarine Tart image

A beautiful dessert made from any great summer fruit - figs, nectarines, apricots, plums - that, yes, takes a little time. The reward is in the wow factor you get from the result - and in the flavors it provides. Brushing the pastry with a slick of good preserves before you add the fruit will create a thick syrup on the bottom that helps keep the pastry from becoming soggy. Then cut the fruit into quarters or eighths, depending on their size, then crowd the wedges so that they stand at attention in tight concentric circles on a pastry shell. Dust the whole thing with sugar and baste the top with melted butter. Cook and cool the finished tart, then serve with crème fraîche, whipped cream, or a few scoops of your favorite ice cream.

Provided by Florence Fabricant

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

1 1/2 cups flour, plus more for rolling
1/2 teaspoon salt
4 tablespoons sugar
11 tablespoons cold unsalted butter
1 egg yolk, beaten
2 1/2-3 pounds fruit like peaches, nectarines, figs, apricots, plums
6 tablespoons red currant jelly, or other preserves, depending on fruit
1 cup crème fraîche, for serving

Steps:

  • Blend flour, salt and 2 tablespoons sugar in a bowl or food processor. Dice 8 tablespoons of the butter. Use a pastry blender or two knives to blend flour mixture and butter, or pulse them together in a food processor to make a crumbly mixture. Beat the egg yolk with 3 tablespoons cold water. Dribble it over the flour mixture, then stir or pulse slowly until the mixture starts clumping together. A bit more water may be necessary. Gather dough in a loose ball and form into a disk on a lightly floured surface.
  • Heat oven to 375 degrees. Roll out dough and line a 10-inch loose-bottom tart pan. Line pastry with a sheet of foil and spread pastry weights or dry beans on top. Bake 12 minutes. Meanwhile, melt the remaining butter, cooking it on low until it turns a light nut brown. Pit fruit (except figs) and cut in eighths or, if fruit is small, fourths. After 12 minutes, remove foil and weights from pastry. Return pastry to oven and continue baking until it is lightly browned, another 8 to 10 minutes. Remove pastry from oven and increase temperature to 400 degrees.
  • Brush pastry with preserves. Arrange fruit in tight concentric circles, starting by placing it around the perimeter, skin side down, against the vertical sides of the pastry and standing it up as much as possible. Brush with melted butter. Dust with remaining sugar. Bake about 35 to 40 minutes, until edges have browned but fruit has not collapsed. Cool before serving with crème fraîche.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 149 milligrams, Sugar 22 grams, TransFat 1 gram

RUSTIC NECTARINE TART



Rustic Nectarine Tart image

This casual tart is very easy to prepare, and it looks and tastes just as sophisticated as one from a fancy bakery.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h20m

Number Of Ingredients 6

1 tablespoon all-purpose flour, plus more for dusting
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions
1/3 cup sugar, plus 2 teaspoons for sprinkling
5 large ripe nectarines (about 1 3/4 pounds), halved, pitted, and sliced 1/4 inch thick
Pinch of salt
2 tablespoons seedless red-currant jelly, warmed until liquefied

Steps:

  • Preheat oven to 425 degrees. Place folded pastry on a lightly floured work surface; roll out to a 12-by-14-inch rectangle. Trim edges to make even.
  • Place pastry on a parchment-lined baking sheet. With a sharp paring knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Sprinkle the border with 2 teaspoons sugar. Refrigerate until slightly firm, about 10 minutes (or up to 1 day, covered with plastic wrap).
  • Bake chilled dough until puffed and golden brown, 10 to 15 minutes. Meanwhile, in a large bowl, gently toss sliced nectarines with 1 tablespoon flour, remaining 1/3 cup sugar, and salt.
  • With a fork, press dough inside border to make level; arrange nectarines in rows on top (or pile nectarines on top and then spread evenly).
  • Bake, loosely tented with foil, until nectarines have softened, about 10 minutes.
  • Brush nectarines with warm jelly. Let cool to room temperature, about 20 minutes. To serve, cut into 8 pieces.

RUSTIC NECTARINE TART



Rustic Nectarine Tart image

Categories     Bake     Nectarine     Summer     Pastry

Yield serves 8

Number Of Ingredients 6

1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions
1 tablespoon all-purpose flour, plus more for dusting
1/3 cup plus 2 teaspoons sugar
5 large ripe nectarines (about 1 3/4 pounds), halved, pitted, and sliced 1/4 inch thick
Pinch of coarse salt
2 tablespoons seedless red-currant jelly, warmed until liquefied

Steps:

  • Preheat oven to 425°F. Place folded pastry on a lightly floured work surface; roll out to a 12-by-14-inch rectangle. Trim edges to make even.
  • Place pastry on a parchment-lined baking sheet. With a sharp paring knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Sprinkle the border with 2 teaspoons sugar. Refrigerate until slightly firm, about 10 minutes (or up to 1 day, covered with plastic wrap).
  • Bake chilled dough until puffed and golden brown, 10 to 15 minutes. Meanwhile, in a large bowl, gently toss sliced nectarines with flour, remaining 1/3 cup sugar, and the salt.
  • With a fork, press dough inside border to make level; arrange nectarines in rows on top (or pile nectarines on top and then spread evenly). Bake, tented with foil, until nectarines have softened, about 10 minutes. Remove from oven and brush nectarines with warm jelly. Let cool completely, about 20 minutes, before cutting and serving.
  • Nutrition Information
  • (Per Serving)
  • Calories: 194
  • Fat: 8.6g (2.2g Saturated Fat)
  • Protein: 3.2g
  • Carbohydrates: 29.6g
  • Fiber: 1.7g

RUSTIC NECTARINE-BERRY TART



Rustic Nectarine-Berry Tart image

This recipe is a delicious combination of juicy nectarines, raspberries and blackberries nestled in butter-crisp pastry crust.

Provided by MarthaStewartWanabe

Categories     Tarts

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups flour
1/2 cup butter, cold and cubed
1/4 teaspoon salt
5 -6 tablespoons water, ice-cold
2 nectarines, peeled and sliced
1/2 cup raspberries
1/2 cup blackberry
2 tablespoons flour
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon sugar

Steps:

  • Preheat oven to 375°F.
  • Place flour, salt and cubed butter into a food processor. Pulse until mixture resembles pea-sized crumbles. Add cold water 1 tbs. at a time until mixture forms a smooth ball. Set aside.
  • In a medium-sized bowl, gently combine nectarine slices, raspberries, blackberries, sugar, flour and lemon juice.
  • On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
  • Spread filling evenly onto pastry, leaving a 1 1/2-inch dry outside edge. Carefully pull up edge of pastry and fold over outside edge of the filling all around. Remember, it is meant to look rustic, so don't worry about perfection. Sprinkle outside edges of pastry with sugar.
  • Bake at 375 F for 40-45 minutes or until pastry is lightly browned.
  • Allow to cool for 20-30 minutes. Slice into eighths and serve warm.

Nutrition Facts : Calories 234.1, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 174.9, Carbohydrate 29.9, Fiber 2.2, Sugar 11.5, Protein 2.9

RUSTIC BERRY TART



Rustic Berry Tart image

From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005). The secret to this free-form tart is the layer of ground almonds under the berries: it thickens the juices, prevents a soggy crust and delivers an exquisite background flavor for the intense berries. Exchanges: 2 other carbohydrate, 1 fat (2 Carbohydrate Serving). NOTE: Prep time includes 1 hour refrigeration time.

Provided by kitty.rock

Categories     Tarts

Time 2h30m

Yield 1 tart, 12 serving(s)

Number Of Ingredients 16

3/4 cup whole wheat pastry flour (see Ingredient note)
3/4 cup all-purpose flour
2 tablespoons sugar, plus 1 teaspoon for sprinkling
1/4 teaspoon salt
4 tablespoons cold butter (1/2 stick)
1 tablespoon canola oil
1/4 cup ice water, plus more as needed
1 large egg, separated (see Tip, save the white to glaze the pastry)
1 teaspoon lemon juice or 1 teaspoon white vinegar
1/4 cup slivered almonds (1 ounce)
1/4 cup whole wheat flour (regular or pastry flour)
1/4 cup plus 3 tablespoons sugar or 1/4 cup Splenda granular
4 cups mixed berries, such as blackberries, raspberries and blueberries
2 teaspoons lemon juice
1 tablespoon water
2 tablespoons jam (raspberry, blueberry or blackberry jam)

Steps:

  • TO PREPARE CRUST:.
  • Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl.
  • Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
  • Add oil and stir with a fork to blend.
  • Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup.
  • Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.)
  • Turn the dough out onto a lightly floured surface and knead several times.
  • Form the dough into a ball, then flatten into a disk.
  • Wrap in plastic wrap and refrigerate for at least 1 hour.
  • Preheat oven to 425°F Line a baking sheet with parchment paper or foil and coat with cooking spray.
  • TO PREPARE FILLING AND ASSEMBLE TART:.
  • Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool.
  • Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.
  • Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet.
  • Spread the almond mixture over the pastry, leaving a 2-inch border all around.
  • Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture.
  • Fold the border up and over the filling, pleating as necessary.
  • Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.
  • Bake the tart for 15 minutes at 425°F.
  • Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes.
  • Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
  • Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries.
  • Cut the tart into wedges and serve.
  • MAKE AHEAD TIP: Prepare crust through Step 1; wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.
  • INGREDIENT NOTE: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
  • TIP: To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.

Tips:

  • Use ripe, in-season nectarines and berries. This will ensure the best flavor and texture in your tart.
  • Don't overwork the dough. Overworking the dough will make it tough. Just mix it until it comes together, then stop.
  • Chill the dough before baking. This will help to prevent the dough from shrinking and becoming too hard.
  • Bake the tart until the crust is golden brown and the filling is bubbling. This will ensure that the tart is cooked through.
  • Let the tart cool slightly before serving. This will allow the filling to set and make it easier to slice.

Conclusion:

This rustic nectarine berry tart is a delicious and easy-to-make dessert that is perfect for summer. The sweet and juicy nectarines and berries are a perfect complement to the flaky, buttery crust. This tart is sure to be a hit with your family and friends.

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