Nectarine Tart Recipe (2024)

As these fabulous recipes really meet an International audience now, and as you are actively promoting this site worldwide, is it possible to use weights for measurements, please. Who an earth can be bothered scooping 11 tablespoons of butter....let alone "sticks", which are only used in America. So much quicker to know an exact amount which can be measured from a digital scale. Thanks.....

Sprinkling the crust before baking with a mixture of 2 tablespoons of flour and one of sugar ensures that the crust will not be soggy. I skip the blind baking stage, add the fruit and bake. Instead of sugar, I melt red currant jelly and glaze the cooled tart. Found this in Pierre Franey's recipe in the times years ago. Works every time.

usually i toss stone fruit with a little lemon juice (and sugar) and I think it would have really helped here. filling was too sweet and one note without acid.

I made this with fresh greenmarket plums--three kinds--and a kind of thick syrup I made from fresh red currants just by cooking them down and straining them. That one week last summer when you could get them. Arranging the fruit in tight concentric circles is meditative and satisfying. And by virtue of her seniority here, Florence Fabricant's recipe's always make me expect the sum will be far greater than the parts. In this case, they were.

I, too, had the same questions as Miriam and Marion. Not being sure if Orah would come back to reply, I did a quick search as s/he mentioned Pierre Franey. Found this tart recipe at the link and he indeed does not prebake or blind bake his tart crust. Question answered. ;) http://www.pierrefraney.com/recipes/desserts/french_plum_tart.html

I've made it four times to huge acclaim. Based on others' comments, I reduced the amount of jam and used lingonberry jam. I also mixed plum, peaches and nectarines. The best moment is when people first see it.

Another NYT cooking hit! I mixed nectarines and apricots and in the center used fresh local mulberries. I brushed the crust with a mixture of a friend's homegrown/made blackberry jam, chopped up lemon rind (about a 1/2 small lemon and sprinkled the juice over the fruit) and cooked as advised. I did top with a few sprinkles of Celtic salt since I'm obsessed with a salty/sweet combo. Wow.

Sprinkling the crust before baking with a mixture of 2 tablespoons of flour and one of sugar ensures that the crust will not be soggy. I skip the blind baking stage, add the fruit and bake. Instead of sugar, I melt red currant jelly and glaze the cooled tart. Found this in Pierre Franey's recipe in the times years ago. Works every time.

Excellent tart that would work with any stone fruit, pears, or apples. Like others I skipped blind bake step and prefer this method so fruit can bake into crust and crust edges don't burn. However before baking and filling I lined the crust with a few tbsp of homemade frangipane and this was delicious. I used juicy farmers market nectarines which got too watery while baking; in the future I will toss the fruit with sugar and fine tapioca prior to filling. Will definitely make again.

Directions say to place cut fruit skin side down, but photo shows slices on their sides. Which works best?

I love tarts

If I follow the instruction to sprinkle w flour and sugar and forego the blind bake, can I add frangipane on top?

I thought I was so smart to catch that the butter was divided--but missed the sugar! Please consider putting this in the instructions in the future. I thought it was more sugar than I've ever used in a crust, but thought there must be a reason...baking this tomorrow and I hope that the sugary crust doesn't ruin it. I might have to put together another crust, which kind of blows my whole efficiency mode!

At the end of the summer I found some gorgeous nectarines. I had been wanting to try this recipe, and I'm so glad I did. The nectarines shine in it. Their flavor is transcendent. I know I will make this again and again.

Really helpful for busy (and distracted cooks) to see 11 T butter, DIVIDED in the list of ingredients. It just gives you a heads up that it doesn't all go in at once!

I have been making this tart for years using plums. I made it yesterday with star fruit (carambola) which grows abundently here. I used sweet orange marmalade. What a treat!

I put all 11 tablespoons butter into my pastry but cooked it a little longer after blind baking it and it was fine. Used peaches, nectarines, plums, apricots, and lemon juice. Also, added some turbinado sugar and 2 tablespoons almond flour. Turned out delicious.

Very disappointed. Followed recipe exactly but got soggy bottom. Way too much liquid. Made the crust sticky and wet in places. Pretty though.

To help prevent a soggy bottom, coat the base with 2:1 tbs of flour and sugar. I used hazelnut flour for additional complexity.

Made it with peaches and added a half cup of blueberries halfway through baking. Also, glazed the top of the tart with melted apricot jam. Overall easy to make and a great presentation piece!

So I followed the advice of others and did not blind bake the crust first but I believe the reason for this is that if you don't the crust falls apart when you try to take it out of the pan. As such it was a mess but a delicious mess, next time I will follow the recipe. I did add a little lemon juice and used peach preserves on the crust. The nectarines were super ripe so I added 2 tablespoons of tapioca starch to hold it together, that all worked fine.

I made this recipe and the peaches I used although fresh and from the Union Square Market were not fully ripe as I hoped that they would soften considerably during baking. They did not which was a shame but everything else about the dish was fantastic. In baking other peach deserts I've used rock hard peaches that were beautifully soft at the end of the baking time. With this recipe, the next time I'll make sure the peaches are fully ripened.

Made as directed using peaches and blueberries. Didn’t think it was spectacular although it looked beautiful. Next time I will read the notes and not do the blind baking but follow Pierre Franeys method

This tart was the hit of our dinner party. Made it with peaches (very ripe) and apricot jam. Made dough a few days ahead of time and froze it, defrosted morning of baking.Everyone loved it, and I think it is the best dessert I have ever prepared. It took only marginally longer to prepare than a less glamorous dessert. Highly recommend. BTW, I used Caputo OO flour, which is a very soft flour used for pizza. I believe that its lower protein content may have kept the crust more tender.