Recipe by MarielC
This is simple and delicious and works with any stone fruit. Try it with plums or peaches. This is good at room temperature or chilled and is great with a bit of whipped cream or ice cream.
Top Review by SonnyHavens
An 8"x10.5" rectangular glass baking dish cooked the tart in 65 minutes. I didn't have an issue with a mushy middle, but the five large nectarines weren't juicy. It wasn't sweet (even after sprinkling extra sugar on top before cooking). We served this cooled, topped with vanilla bean ice cream and drizzled with honey. I agree with a previous reviewer. This has more of a cake texture.
- 1⁄2 cup unsalted butter
- 3⁄4 cup sugar
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- 1 pinch salt
- 2 eggs
- 6 -7 nectarines
- 1 pinch sugar
- 1 teaspoon lemon juice
Directions See How It's Made
- Preheat oven to 350 degrees.
- Peel the nectarines and cut into slices. Toss with the lemon juice and a few pinches of sugar if the fruit is not too sweet. If the fruit is sweet and fresh skip the sugar. Set aside.
- Cream the sugar and butter in a bowl until light and fluffy. Add the flour, baking powder, salt, and eggs and beat until combined.
- Spoon batter into a 10 inch pie pan (it will look like there is not enough batter but there is). Place the nectarine slices on top of the batter packing them in tightly. Sprinkle lightly with lemon juice and some sugar, depending on the sweetness of the fruit.
- Bake 50 to 60 minutes until golden brown. Cool. Refrigerate if desired. Sprinkle a bit of powdered sugar on top if desired.