Nectarine Tart

"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."
photo by SonnyHavens photo by SonnyHavens
photo by SonnyHavens
photo by Ceezie photo by Ceezie
photo by Ceezie photo by Ceezie
Ready In:
1hr 15mins




  • 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.

Questions & Replies

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  1. 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.
  2. Ceezie
    This is very similar to a plum torte that I make all the time. This has a bit less sugar and no cinnamon. I did like it with the nectarines as I have never thought of using those before in the other. This is not sweet and the crust is kinda "cookieish" Today I cut up peaches, plums and nectarines - put the dough in individual containers (for1-2) and let the kids choose their own fruit. Everyone was happy! Thanks
  3. Chalko
    I followed this recipe exactly, and while my husband thought it was great (thus the 4 stars) I thought it was a mad mushy mess in the center. Maybe this was becasue my nectarines were very juicy? I cooked it for 60 minutes and while the outer crust and bottoms were done nicely the whole center was soup! Maybe I'll try it again using less ripe fruit and see if that changes anything...
  4. Mary G.
    Tried this and it turned out great! I added blueberries in with the nectarines which worked out just fine. I did have to cover the outer edge of the crust with some foil towards the very end - just to keep it from getting to brown. I took one of the reviewers advice and sprinkled raw sugar on before baking. I also drizzled honey lightly over the top after removing from the oven.
  5. bice710
    This is a very good, simple recipe. I used fresh white nectarines and it is really yummy. I agree it's more like a cake than a tart...especially since I had to use a bit smaller pan (8"). Perfect warm with a scoop of french vanilla ice cream. Soft in the center (probably because my fruit was so juicy) and crunchy outside. Delicious! Thanks.



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