Fresh Nectarine Cream Cheese Tart

Celebrate summer with this delicious nectarine cream cheese tart. Fresh nectarines in cream cheese (instead of frangipane) filling baked in a buttery rich shortcrust pastry. A surprisingly simple and easy recipe to make dessert in no time at all.

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Summer brings an absolute abundance of amazing stone fruits and berries. One of the reasons I get so excited about summer as a blogger is that I always have plenty of inspiration to create awesome recipes.

Indulge in the sweet, juicy allure of nectarines with this delectable tart recipe. Bursting with vibrant flavor, nectarines add a sunny twist to every bite. Picture a buttery, flaky crust cradling a creamy, decadent filling of whipped cream cheese, perfectly complementing the natural sweetness of the fruit.

Why make this tart?

• Perfect Balance of Flavors: This recipe strikes the ideal balance between the tartness of cream cheese filling and the natural sweetness of nectarines, creating a harmonious flavor profile that tantalizes the taste buds.
• Buttery, Flaky Crust: The tart’s buttery, flaky crust provides the perfect foundation for the luscious filling and juicy nectarines, adding a delightful textural contrast that enhances the overall eating experience.
• Creamy Indulgence: The creamy texture of the whipped cream cheese filling adds a luxurious touch to each bite, elevating the tart from ordinary to extraordinary and leaving you craving more.
• Seasonal Freshness: Using ripe, seasonal nectarines ensures that every slice bursts with the fresh, vibrant flavors of summer, making it the perfect dessert to enjoy during the warmer months.
• Versatility: While this recipe features nectarines, you can easily customize it with other fruits such as peaches, berries, or even apples, allowing you to adapt the tart to suit your personal preferences or what’s available at your local market.
• Impressive Presentation: With its beautiful arrangement of sliced nectarines atop the creamy filling, this tart makes for a stunning centerpiece at any gathering, impressing both visually and gastronomically. Whether you’re hosting a dinner party or treating yourself to a special dessert, this recipe is sure to dazzle.

Ingredients and substitutes

• Nectarine – I am using fresh nectarines in season, but you can use peaches if those are preferred.
• Cream Cheese – Today I am using 38% Mascarpone cheese but a slightly lighter cheese no less than 25% will work just as well.
• 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 – A good quality vanilla will make a huge difference. You can use vanilla extract, bean paste, or vanilla sugar.

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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.
  Pro tip – Do not overcream, as we do not want to add too much air into the dough.
• 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
  Pro tip – If you flatten the dough into a larger disc, it will chill faster, and you will have to wait for much less time.
• Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan.
  Pro tip – This dough is delicate, so it must be well chilled before rolling. Alternatively, it is easier to roll it between parchment papers.
• 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,
  Pro tip – I like to roll my rolling pin over the tart to cut off the excess around the edges. Then, neaten the edges by running your thumb along the edges.
• Chill the crust in the fridge for 15 minutes up to 48 hours.
  Pro tip – If leaving for a long time, make sure to wrap it in plastic so it does not dry out.

Bake

• Preheat the oven at 400°F / 200°C/ Gas Mark 6
  Pro tip – It is essential that the oven is heated to the optimal temperature, otherwise the crust can shrink when baking.
• 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.
  Pro tip – This is called blind baking the crust. We do this so the pastry is partially cooked before we add 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, but keep the half-shape intact.
  Pro tip – Cut the fruit just before you are going to use it so it won’t oxidize or release too many juices.

Assemble & Bake

• Pour the filling into the pre-baked pastry shell. Gently pick the sliced nectarine halves and arrange them in the tart
  Pro tip – You want the halves to say intact but at a slight angle.
• Continue to bake the tart for an additional 30 to 35 minutes or until the cream cheese looks set. Cool completely before serving.
  Pro tip – Place the tart on a baking tray for each cleanup in case of spillage. If the tart edges brown too quickly, cover the edges with aluminum foil or a pie shield.
• Chill the pie for at least 3 hours, preferably overnight, before serving.
  Pro tip – Cooling the tart will help the filling set and taste so much better.

Tips for Success

• Choose Ripe Nectarines: Select ripe nectarines that are fragrant and yield slightly to gentle pressure when ripe. This ensures maximum sweetness and juiciness in your tart.
• Prep Your Ingredients: Make sure all ingredients are at room temperature before beginning to ensure smooth incorporation and even baking.
• Chill Your Dough: After preparing the tart crust, chill it in the refrigerator for at least 30 minutes before baking. This helps prevent shrinkage and ensures a flaky, tender crust.
• Blind Bake the Crust: If your filling is creamy or custard-like, consider blind-baking the crust before adding it. This prevents the crust from becoming soggy and ensures a crisp bottom.
• Whip the Cream Cheese: Whip the cream cheese until it’s light and fluffy to achieve a smooth, creamy filling. This step ensures a luxurious texture and even distribution of flavor.
• Slice Nectarines Uniformly: Take care to slice the nectarines uniformly to ensure even cooking and a visually appealing presentation.
• Brush with Glaze: For an extra touch of sweetness and shine, brush the sliced nectarines with a light glaze of warmed apricot jam or honey after baking.
• Chill Before Serving: Allow the tart to cool completely and chill in the refrigerator for at least an hour before serving. This allows the flavors to meld and the filling to set, resulting in cleaner slices.

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• Nectarine Frangipane Tart
• Peach crumble pie
• 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

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