Rustic Strawberry and Nectarine Tart Recipe
This delicious rustic nectarine tart recipe is made with juicy ripe summer fruits gently arranged over a simple rolled out pastry crust. A whole sheet pan of freshly sliced ripe fruit with a buttery crust like this will bring big smiles to all those who get a taste. I promise… It won’t last long.
Equipment
1 Large sheet pan
Non-stick baking mat or parchment paper for lining sheet pan
Thin Spatula
Rolling Pin
Ingredients
For Fruit Topping
- 5 Nectarines - Sliced
- 8 Strawberries - Thin sliced
- 1/4 cup White Sugar
- 1/4 cup Brown Sugar - lightly packed
- 1 tsp Vanilla
- 4 tbsp Diced Cold Butter
For Fruit Tart Pastry Dough Crust
- 2 cups All-purpose flour
- 1/2 cup Cold iced water
- 8 tbsp plus 4 tbsp Cold diced butter
- 1 tbsp Sugar
- 1/2 tsp Coarse salt
For The Berry Brandy Glaze
- 1/4 cup Triple Berry Jelly or Apricot Jelly
- 1 to 2 tbsp Cherry Brandy or Your Favorite Fruit Brandy
Instructions
- Pre-heat oven to 400 degrees. To make the tart dough pastry crust, combine all purpose flour, salt, and sugar using the blade attachment in the food processor. Pulse the dry ingredients together a few times to combine. Add diced cold butter cubes and continue pulsing until the butter has taken the form of pea-sized clumps.
- Continue to run the food processor until you’ve finished pouring in the iced water through the top opening.Now finish off the dough by pulsing until the mixture has mostly formed together into 1 or 2 large clumps in the food processor.
- Remove the tart dough mixture from the food processor and scoop onto a floured surface. Work the dough together with your hands until it forms together nicely into a ball.
- Press dough down into a large fat disc and wrap in cling film or plastic wrap. Keep the dough in the refrigerator for about an hour to let the dough cool through completely.
- While the dough for the summer fruit tart chills in the fridge, prepare the fruit. Slice nectarines and strawberries and set aside.
- Remove chilled dough from the refrigerator and place on a well-floured surface. Roll out into a large 11 x 16 inch rectangle lifting, turning, and adding more flour as needed so that the tart dough doesn’t stick to your surface.
- Use your rolling pin to roll the dough up and transfer to a sheet pan lined with a non-stick baking mat or parchment paper. Top the pastry tart dough with nectarine slices and sliced strawberries.
- In a small mixing bowl, combine brown sugar, white sugar, and vanilla extract until it resembles a moist beach sand type texture. Using your fingers, sprinkle this in an even uniform layer over the fruit on the entire tart. Dot with small cubes of butter all over.
- Bake in a 400 degree oven for 45 minutes to an hour or until fruit juices have bubbled out and the crust is golden brown all around.
- Remove and let cool in the baking sheet for a few minutes while you prepare a quick jelly and brandy glaze. Use a thin spatula to loosen the crust around the edges to prevent sticking as it cools.
- Melt your favorite fruit jam or jelly for glazing with 1 to 2 tablespoons of cherry brandy mixed in. Using a pastry brush, glaze the entire top of the baked fruit tart with the sweet jelly glaze.
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