French Dessert: Nectarine Tart


Peaches are already on the market, and nectarines will appear soon!
These peaches being smaller and a lot firmer, they make for a great fruit in tarts.
Here is a simple enough recipe you could apply for other fruit such as apricots, apples and even mangoes!

INGREDIENTS: (for 6 people):
flour: 200g
butter: 75g
egg: 1
powdered sugar: 50g
nectarines: 750g
butter: 100g
powdered sugar
almond powder: 125g
eggs: 2
rum: 1 tablespoon
minced pistachio: 1 tablespoon
glazing sugar: 2 tablespoons


A) Pastry:
In an all-purpose bowl mix eggs with sugar until smooth. Then mix in butter (softened) until smooth. Add a pinch of salt. Then mix in flour little
by little to obtain a homogeneous paste. Mix in water little by little until pastry is “as soft as your earlobe”. Wrap in cellophane and leave in refrigerator for an hour.

B) Take pastry out of refrigerator and knead a little until soft enough to spread.
Spread inside tart dish and punch a few holes with a fork.

C) Preheat oven to 6 (180 degrees Ceslius). Melt the butter and pour it in an electric blender (if you do not have one, use some elbow power and mix in all-purpose bowl), add almond powder, sugar, whole eggs and rum. Blend util smooth and pour on pastry.

D) Clean nectarines in cold water. Wipe and cut them in thin slices. Put them onto almond paste pushing them each a little onto the paste so as to make a nice regular pattern for better impression and easier cutting. Sprinkle with glazing sugar. Cook for 50 minutes.
Take out of the oven and out of its mold onto a dish or cake grill. Let it cool. Sprinkle with minced pistachio before serving.

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12 thoughts on “French Dessert: Nectarine Tart”

  1. This tart looks really lovely!
    I would like to try it, so would you help me with my questions, please?
    How big is your tart mould/tin?
    is it one of those with removable bottoms?

    Thank you in advance. 🙂


  2. Dear Robert,
    Yup, your cheescake is a keeper for sure and this nectarine tart is even better…will look out for some nectarine. your stab and punch to the pastry….Lol ! trust a male to write out a recipe :))) Thanks for sharing such a wonderful recipe.

    Reply to your comment about the durians….

    Durians do have a strong and wonderful smell…mmmm much better than those blue cheese and fermented tofu ( aptly described by Angie ) 🙂 The taste is creamy rich and sweet…at times you get the bitter sweet ones….mmmm délicieux !!! You either love it or hate it. Asian loves the smell of durians…LOL and there is no way to rid the pleasant will go away naturally. BUT the bad thing is when you BURP…the smell is horrible…I agreee 🙂

    I cahallenge you to try it one day in your life…a food blogger must definitely give it a try..who knows you may love it LOL!!!



  3. Robert, this comes just as we need it!! so many nectarines now. very beautiful to see. We loved your cheese cake and everyone agreed it is a keeper. we will make it again & again…you are “the man”. best, s


    1. Dear Suzy!
      Actually I will post the real Japanese Cheese cake very soon. Very similar witha little tweak!
      Incidentally I sa Grace Slick during a recent interview. She seems to have become an artist of note!


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