Description
This Buttery Nectarine Crumb Tart is a delightful dessert featuring a crisp, buttery crust topped with thinly sliced nectarines dusted with flour to prevent sogginess. A sprinkle of sliced almonds adds a crunchy topping before baking, and an optional dusting of powdered sugar finishes it off perfectly. This tart combines sweet and nutty flavors with a tender, golden crust for a refreshing and elegant treat perfect for any occasion.
Ingredients
Scale
Filling
- 4 medium nectarines, sliced fairly thin
- Squeeze of lemon
- 2 tablespoons flour
- 3 tablespoons sugar
- 2 tablespoons sliced almonds (for topping before baking)
- Powdered sugar, for dusting (optional)
Tart Crust
- 1 1/4 cups all-purpose flour
- Pinch cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 8 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon water (add more if needed, 1/2 teaspoon at a time)
Instructions
- Prep the Tart Base: Start by combining the flour, cinnamon, salt, and baking powder. Cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy. Mix in vanilla and almond extracts. Gradually add the dry ingredients to the butter mixture until it resembles coarse crumbs that hold together when pressed. If the dough is too crumbly, add water 1/2 teaspoon at a time until it forms a cohesive dough.
- Press & Pre-bake Crust: Firmly press the dough evenly into the tart pan, making sure to reach the edges. Place the tart pan in the oven and pre-bake the crust at 350°F (175°C) for about 10-15 minutes or until it begins to set and slightly golden. Keep an eye on it to prevent burning. Remove from the oven and set aside.
- Prepare Nectarines: Thinly slice the nectarines and toss them gently with a squeeze of lemon and 2 tablespoons of flour. This coating will absorb excess juices released during baking and prevent the tart from becoming soggy.
- Assemble the Tart: Arrange the floured nectarine slices evenly and attractively over the pre-baked crust. Sprinkle 3 tablespoons of sugar and the sliced almonds evenly over the top.
- Bake to Perfection: Return the tart to the oven and bake at 350°F (175°C) for 35-40 minutes or until the nectarines are tender and the crust is lightly golden. If the crust edges brown too quickly, cover them with foil for the remaining baking time.
- Cool & Serve: Remove the tart from the oven and allow it to cool completely before slicing. Dust with powdered sugar if desired to add a touch of sweetness and a decorative finish. Serve and enjoy!
Notes
- Flouring the nectarines is key to preventing a soggy tart crust.
- Pre-baking the crust sets it firmly and avoids dampness from the fruit juices.
- If the crust edges brown too fast, cover with foil to prevent burning while the filling finishes baking.
- Letting the tart cool completely before slicing helps it hold its shape.
- Optional dusting of powdered sugar adds a decorative and sweet touch.
- Use ripe but firm nectarines for the best texture and flavor.
