Cream Cheese Nectarine Tart

This Cream Cheese Nectarine Tart is one of my favorite summer desserts. Instead of the classic almond frangipane, I use a creamy cream cheese filling that’s lighter, tangier, and pairs beautifully with fresh nectarines. Baked in a buttery homemade shortcrust pastry, it’s simple enough for a weekend bake but pretty enough to serve to guests.

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Fresh nectarines are one of my favorite summer fruits because they don’t need peeling and bake beautifully while holding their shape. While my Nectarine Frangipane Tart uses a classic almond filling, this version is made with a creamy cream cheese filling that’s lighter, tangier, and a little like baked cheesecake.

The buttery homemade shortcrust pastry and juicy nectarines make this an easy summer dessert that’s simple enough for a family dinner yet elegant enough to serve when entertaining.

Looking for the classic almond version? Try my Nectarine Frangipane Tart, made with rich almond cream instead of cream cheese. Both are delicious—it just depends on whether you’re craving a creamy cheesecake-style filling or a traditional French frangipane.

Why You’ll Love This Tart

• Cream cheese instead of frangipane – The creamy, slightly tangy filling is lighter than a traditional almond tart and pairs perfectly with sweet summer nectarines.
• No need to peel the nectarines – Just slice and arrange them on top. The skins soften beautifully as the tart bakes.
• Buttery homemade shortcrust pastry – Crisp, tender, and the perfect base for the creamy filling and juicy fruit.
• Perfect make-ahead dessert – Bake it a day ahead and chill overnight for the best flavor and clean, neat slices.

Ingredients and substitutes

• Nectarine – Fresh ripe but still firm nectarines work best. There’s no need to peel them—the skins soften during baking and add beautiful color to the tart.
• Cream Cheese – Use full-fat cream cheese for the best texture. Mascarpone works well too if you prefer a richer, creamier filling.
• Sugar – I’m using white fine-grain sugar. You are welcome to use brown sugar – just mix until it’s well combined and dissolved.
• All-purpose flour – Not much, but it’s necessary as a thickening agent.  You can use gluten-free flour too.
• Butter – I prefer to use unsalted butter so I can control the quantity of sugar in my recipe. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
• Vanilla – Vanilla bean paste adds the best flavor, but vanilla extract, bean paste, or vanilla sugar works too.

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Step-by-step: Nectarine cream cheese tart

Shortcrust pastry

• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk. Next, add the flour. Combine well.

• Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm enough to roll. I prefer to chill overnight

• Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan.
• Transfer the dough to the tart pan. Gently press the dough into the tart pan, making sure to press down into the shape of the pan. Remove the excess dough and neaten the edges of the tart pan.
• Chill the crust in the fridge for 15 minutes up to 48 hours.

Bake the shell

• Preheat the oven at 400°F / 200°C/ Gas Mark 6
• Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans)
• Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling.
• Reduce oven temperature to 350°F/ 177°C/ Gas mark 4

Cream cheese filling

• Combine all filling ingredients in a bowl. Use a whisk to ensure no lumps.

Prepare Fruit

• Wash and pat dry the nectarines. Chop each in half – remove the seed. Slice each half into slices.
  Pro tip – Cut the fruit just before you are going to use it so it won’t oxidize or release too much juice.

Assemble & Bake

• Pour the filling into the pre-baked pastry shell. Gently arrange the nectarine slices in the filling.
• Bake the tart for 40 to 45 minutes or until the cream cheese looks set.

• Remove from the oven and let cool slightly.
• While still warm brush with warm apricot jam (optional but adds a nice shine and protects the exposed fruit)

• Chill the pie for at least 3 hours, preferably overnight, before serving.

Cream Cheese vs Frangipane Filling

Traditional French fruit tarts are often filled with frangipane, a rich almond cream that bakes into a soft cake-like filling. This tart uses cream cheese instead, giving it a lighter, tangier flavor with a texture that’s closer to baked cheesecake.

If you love almond desserts, be sure to try my Nectarine Frangipane Tart. If you prefer creamy cheesecake-style desserts, this cream cheese version is the one to make.

Tips for Success

• Use ripe but firm nectarines so they hold their shape while baking.
• Chill the pastry well before baking to prevent shrinking.
• Blind bake the crust for a crisp base.
• Use room-temperature cream cheese and eggs for a smooth filling.
• Chill the tart completely before slicing for the cleanest slices.

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more fruit tart recipes

• Fresh fig tart or Apricot Tart
• Blueberry Tart Recipe or Strawberry Tart
• Apple tart or apple tarte tartin
• Classic apple pie or Apple crumble tart

Frequently asked questions

more nectarine and peach recipes

• Nectarine Frangipane Tart
• Blackberry Nectarine Crumb Cake
• Peach crumble pie
• Peach Crisp
• Peach Crumb Cake with Crumble Topping
• Irresistible Peach Crumble

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