Nectarine Cream Cheese Tart Recipe
Nectarine Cream Cheese Tart Recipe
Summer brings in some delicious nectarines that are soft, sweet yet tart with a pretty orange color flesh on the inside. This nectarine cream cheese tart takes this fruit to it’s ultimate luxury but still keeping it creamy, sweet, tangy and fruity.
Nectarine Cream Cheese Tart
Summer brings the absolute abundance of amazing stone fruits and berries. One of the reasons I get so excited about summer as a blogger; is I always have good reason to create such awesome recipes. As a cake decorator I almost hate summer. You know the frosting is melting. I have to work quick. Transporting the cake in this heat is crazy.
Anyways, lets come back to the happy side. I had a few extra nectarine last week and knew I had to do something or they’d not make it another week. Since I already made you a Nectarine Frangipani Tart last year I thought…… well just make something different. So I made this Nectarine Cream Cheese Tart. You gonna love it. It’s so creamy and rich!!
Nectarine Cream Cheese Tart
Let’s talk ingredients and substitutes
- Short Crust Pastry – It’s always best to use a good short crust pastry recipe. You can use store bought short crust pastryor use my Short Crust Pastry 101 post to help you make the perfect short crust pastry
- Nectarine – I am using fresh nectarines in season but you can use peaches if those are preferred.
- Cream Cheese – Today I am using 18% Mascarpone cheese but a slightly lighter cheese will work just as well.
- Lemon juice – does not add any flavor but does help enhance the flavors.
- Sugar – I’m using white fine grain sugar. You are welcome to use brown sugar – just mix until it’s well combined.
Nectarine Cream Cheese Tart
Recipe – Nectarine Cream Cheese Tart
Tools
Nectarine Cream Cheese Tart
Ingredients
- Short Crust pastry base – recipe card below
Filling
- Nectarine – 4 medium
- Cream Cheese – 250 grams (1 cup)
- Sugar – 100 grams (1/2 cup)
- Milk – 120 ml (1/2 cup)
- Eggs – 2 large
- Lemon Juice – 1 tbsp
- Flour – 2 tbsp
- Vanilla – 1 tsp
- Nutmeg – 1/2 tsp
Method
Prepare Short Crust Pastry
- Prepare short crust pastry using recipe blow or my step by step method
- Prebake the pastry as explained for 10 minutes at 190 C / 380 F
- Remove it out of the oven and cool for 5 minutes
- Reduce the oven temperature to 170 C / 340 F
Nectarine Cream Cheese Tart
Prepare Fruit
- Wash and pat dry the nectarines
- Chop each in half – remove the seed
- Slice each half into slices but keep the half shape in tact.
Nectarine Cream Cheese Tart
Make the filling
- Place all the filling ingredients in a food processor or blender or just use a bowl and whisk
- Mix until well combine – no lumps.
Nectarine Cream Cheese Tart
Combine
- Pour the filling into the prebaked pastry case
- Gently pick the sliced nectarine halves and arrange them in the tart
- You want the halves to say intact but at a slight angle.
Bake
- Reduce the oven temperature to 170 C / 340 F
- Continue to bake the tart for an additional 30 to 35 minutes or until the cream cheese looks set.
- Cool completely before serving.
Serve
- This can be served room temperature or cold.
- Just on it’s own dusted with powder sugar if you prefer or
- Served with a scoop of vanilla ice cream on the side.
Save the recipe for later. You can find a collection of my recipes and tutorials here on Pinterest
Nectarine Cream Cheese Tart
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Recipe Card – Nectarine Cream Cheese Tart
Nectarine Cream Cheese Tart
Prep
Cook
Total
Yield 9 servings
Summer brings in some delicious nectarines that are soft, sweet yet tart with a pretty orange color flesh on the inside. This nectarine cream cheese tart takes this fruit to it's ultimate luxury but still keeping it creamy, sweet, tangy and fruity.
Ingredients
- Short Crust pastry base - recipe card below
Filling
- Nectarine - 4 medium
- Cream Cheese - 250 grams (1 cup)
- Sugar - 100 grams (1/2 cup)
- Milk - 120 ml (1/2 cup)
- Eggs - 2 large
- Lemon Juice - 1 tbsp
- Flour - 2 tbsp
- Vanilla - 1 tsp
- Nutmeg - 1/2 tsp
Instructions
Prepare Short Crust Pastry
- Prepare short crust pastry using recipe blow or my step by step method
- Prebake the pastry as explained for 10 minutes at 190 C / 380 F
- Remove it out of the oven and cool for 5 minutes
- Reduce the oven temperature to 170 C / 340 F
Prepare Fruit
- Wash and pat dry the nectarines
- Chop each in half - remove the seed
- Slice each half into slices but keep the half shape in tact.
Make the filling
- Place all the filling ingredients in a food processor or blender or just use a bowl and whisk
- Mix until well combine - no lumps.
Combine
- Pour the filling into the prebaked pastry case
- Gently pick the sliced nectarine halves and arrange them in the tart
- You want the halves to say intact but at a slight angle.
Bake
- Reduce the oven temperature to 170 C / 340 F
- Continue to bake the tart for an additional 30 to 35 minutes or until the cream cheese looks set.
- Cool completely before serving.
Serve
- This can be served room temperature or cold.
- Just on it's own dusted with powder sugar if you prefer or
- Served with a scoop of vanilla ice cream on the side.
Courses Dessert
Cuisine Italian
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 390 | ||
% Daily Value | ||
Total Fat 22 g | 34% | |
Saturated Fat 12 g | 60% | |
Unsaturated Fat 10 g | ||
Cholesterol 130 mg | 43% | |
Sodium 180 mg | 8% | |
Total Carbohydrates 43 g | 14% | |
Dietary Fiber 2 g | 8% | |
Sugars 24 g | ||
Protein 7 g | 14% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Short Crust Pastry Recipe – You can find the complete step by step here
Homemade Sweet Short Crust Pastry
Prep
Cook
Inactive
Total
Yield 8 servings
Homemade sweet short crust pastry is the perfect base for many dessert tarts and pies. It’s Rich, sweet and melts in the mouth with a biscuit like crumb. These simple, easy to follow step by step instructions will have you making this pastry like a pro.
Ingredients
- All Purpose Flour - 180 grams (1 1/2 cup)
- Unsalted Butter - 113 grams (1/2 stick - 1/2 cup or 4 oz)
- Salt 1/4 tsp
- Sugar - 50 grams (1/4 cup)
- Egg Yolk - 1 large
- Chilled Water - 2 to 4 tbsp
Instructions
Prepare Pate Sucre aka Shortcrust Pastry
- Ensure the butter is chilled - cut into cubes
- Measure the flour, salt and sugar in a metal bowl.
- Leaving the bowl in the fridge for an hour will help keep the dough cold
- Use a fork, pastry blender or your finger tips to cut the butter into the flour.
- When using your finger tips be gentle, squishing the butter, flattening them cubes in the flour.
- You start with big crumbles first and as you continue the crumbs become smaller.
- Continue until you will have a crumbly mixture similar to coarse bread crumbs.
- Add the egg yolk and try to incorporate as much as you can.
- Lastly add 2 tbsp chilled water bringing the crumbs together
- Add more water only if needed to bring the dough into a ball
- Gather all the crumbs into a ball.
- Wrap in cling or plastic wrap and chill for at least 20 to 30 minutes until firm enough to roll.
Roll the Pate Sucre' /Shortcrust Pastry
- Dust the work surface with flour
- Open the dough and roll carefully from the center out turning as you go.
- If you the dough is cracking too much means it's too cold, let it rest a few minutes then roll again.
- Use your tart pan as a guide to know how big you need it.
- When you reach the desired size - transfer the dough to the tart pan.
How to transfer the shortcrust Pastry
- To transfer the dough carefully roll it around your rolling pin, lift the rolling pin to the tart pan and unroll it.
- Alternatively, gently fold the disc in half and then quarter. Pick and place the quarter in the pan and unfold it.
- Carefully make sure the disc is evenly spread in the pan.
- Press down on the side walls of the tart so the pastry covers the pan well.
- To remove excess dough- just run the rolling pin on the edges of the tart.
- This should give you perfect edges; if necessary neaten with your finger tips.
- Let cool in the fridge for 15 minutes
Prepare for Baking the Pate Sucre' aka Shortcrust Pastry
- Pre heat the oven to 190 C / 380 F
- Prick the pastry all over with the tines of a fork to prevent the dough form puffing.
- Line the pastry with baking/parchment paper and pour in some baking beans or pie weights.
- The easiest way to line the tart with parchment is to crumple the parchment paper completely first then open it up.
- The crumbled surfaces works better to line the paper in the dough. Try it.
- Pie weight are nothing but uncooked rice or beans. These can be used many times so save them and use them every time you bake your crust.
For a Pre-baked Shortcrust Pastry
- Bake in a pre heated oven for 10 minutes.
- Remove the baking / parchment paper and pie weight
- Continue baking for 10 to 15 minutes more until lightly golden
- Cool on a wire rack completely before you take it out of the tart pan.
- This shortcrust pastry is fully baked so you can fill it with your choice of fillings
- Serve as directed in the recipe.
For a Partially Baked Shortcrust Pastry
- Bake in a pre heated oven for 10 minutes with the pie weights.
- Remove the baking /parchment paper and pie weights.
- Add filling ingredients as per your recipe
- Continue to bake for as long as the recipe states.
- Cool on a wire rack completely before you take it out of the tart pan.
- Serve as directed in the recipe
Nutrition Facts
Serving Size 49 g
Amount Per Serving | ||
|---|---|---|
Calories 214 | ||
% Daily Value | ||
Total Fat 12.2 g | 19% | |
Saturated Fat 7.5 g | 38% | |
Unsaturated Fat 4.2 g | ||
Trans Fat 0.5 g | ||
Cholesterol 53 mg | 18% | |
Sodium 76 mg | 3% | |
Total Carbohydrates 23.5 g | 8% | |
Dietary Fiber 0.6 g | 2% | |
Sugars 6.3 g | ||
Protein 2.8 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This is luxury – the cream cheese makes it so creamy and rich.
Nectarine Cream Cheese Tart
Love to see more summer fruit desserts – try my
- Nectarine Frangipani Tart,
- Classic French Fig Tart,
- Moist Chocolate Cherry Cake
- Apricot Crumble Squares,
- Peach Tart with crumble topping
- Apricot Creme Brulee,
- Raspberry Peach Crumble,
- Blueberry Crumble
- Raspberry Crumble,
- Blackberry Crumble,
- Fresh Plum Clafoutis
- Strawberry Tart
Hi Veena..I just love your desserts and this one is no exception.. This looks so creamy and delicious and the Nectarines look amazing. Winner
Thank you Karyn. I know what you mean. I love fruit desserts especially when they are creamy like this..
You make the most amazing desserts. Nectarines always tells me that summer is here. I used to buy more nectarines than peaches when my kids were home. My daughter hated the feel of peach fuzz so I got the nectarines, instead. The tart sounds so good and your crust is perfect! I do have a tart pan and we are having a family gathering. I’ll surprise them with a tart!!
I know!! for us Peaches apricots and Nectarines are just the best way to tell summer is hear..!! because once they are in… slowly the berries start to show in … Love the grocer during summer. so colorful.
Ohhh yum I love sweetened cream cheese and fruit in a buttery pastry! This looks so summery and delicious.
Me too Ashley. Thank you !
This looks so delicious and full of summer flavors. I loooove tarts/pie and this would be perfect with a glass of chilled wine. I’ve never made nectarine pie before, so this will be such a good change from regular peach/plum tarts.
Ah…so true Molly… I love a sweet liquor with my sweet pastry.. ! Yum. You must try this you will love it
Veena, this looks absolutely divine! I love tarts, especially with that gorgeous fresh fruit. I can see myself enjoying it with my family, or bringing it to a dinner party!
Me too Kyle… I love tarts and pies.. especially with fruits.. Thanks.
Yum! This cream cheese tart recipe looks so perfect for summer. Can’t wait to make this for friends and family!
Thank you Christine. I love these Cream Cheese tarts with fruit too.
What a lovely recipe I have a fancy for stone fruit and nectarines would love a slice of this amazing tart looks so yummy and comforting.
Me too Adriana. I love all stone fruits.. especially in desserts
What a lovely presentation! I love most sweets and desserts with cream chese, this one looks like it wouldn’t disappoint me.
Thank you Val. Glad to here you say that. I love fruit desserts too.
Nectarines are one my favorite fruits! I never even think to do anything with them, but you have inspired me! I love tarts and cream cheese too so this is a must make recipe!
So happy to hear you say that Lauren.. I love nectarines too. I am always looking for way to make more creative desserts
Oh yum, this nectarine cream cheese tart looks delicious. I don’t think I have made many things with nectarines before.
Thank you Pam. I love fruit in tarts you must try it. So creamy and delicious.
Mmmm… this looks fantastic! I love nectarines and I love that you combined cream cheese with them in this tart! I just bought a new tart pan and can’t wait to give this a try with it!
Thank you Megan. I love cream cheese and fruit tarts too!