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.
Table of Content
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 I always have good reasons to create such awesome recipes.
Why make this tart?
- This recipe is for anyone that loves tarts with fresh fruits. Today, I am using fresh nectarines but peaches, apricots, figs are also perfect.
- While it looks like a lot of work almost everything can be made ahead of time.
- There are three components to this recipe
- Pastry - I am using rich shortcrust pastry which needs a longer chilling time but you can also use a sweet shortcrust pastry that needs less chilling time.
It is very easy to make a shortcrust pastry at home, but you can also use a store-bought for this recipe. - Filling - unlike my previous tart with nectarines in a frangipane filling this one is cream-cheese based which means there are no nuts. Easy to bring with you on visits.
- Fruit - there is no need to poach the fruit for this recipe, so it is simply just chopping them into slices. Easy peasy!
- Pastry - I am using rich shortcrust pastry which needs a longer chilling time but you can also use a sweet shortcrust pastry that needs less chilling time.
Ingredients and substitutes
- Nectarine - I am using fresh nectarines in the 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 gave 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.
Step by step instructions
Shortcrust pastry
- In a 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 over cream 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 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 in plastic so it does not dry out.
Bake
- Preheat the oven at 400°F / 200°C/ Gas Mark 6
Pro tip- it is very 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 that the pastry will be 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 to 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.
More tart with fruits
- 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
Can I use other fruit instead of nectarine?Â
Absolutely, this filling works great with all stone fruits. Try peaches for a peach tart, plums for a cream cheese plum tart, apricots for a cream cheese apricot tart, or a combination of any of these.
How long will this tart keep?
This tart with cream cheese filling will keep at room temperature for 2 to 3 days and in the fridge for 5 to 6 days. You can even freeze this tart for up to 3 months. Later, thaw in the fridge overnight for best results.
Can I use store-bought shortcrust pastry for this tart?
Yes, ready-to-roll shortcrust pastry can be found easily in most supermarkets. Roll, blind-bake, and fill just as I have shown in the recipe.
Does the nectarine tart need to be refrigerated?
Yes, this filling is made with eggs, cream, and cream cheese, which are highly
perishable. So yes, a dessert made with frangipane needs to be refrigerated.Â
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Printable Recipe
Cream Cheese Nectarine Tart
Print Pin Rate Share by Email Share on FB Save GrowCalories: 390kcal
Adjust Servings Here: 9 servings
Description
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.
Ingredients
Makes one 9-inch Tart
Shortcrust pastry
- 1 ½ cup (190 g) All-purpose flour
- 8 tablespoon (113 g) Butter unsalted, room temperature
- ½ cup (60 g) Powdered sugar
- â…› teaspoon Salt
- 1 Egg yolk large
- 1 teaspoon Vanilla extract
- 1 tablespoon Milk
Cream cheese filling
- 8 oz (226 g) Cream cheese
- ½ cup (100 g) Sugar
- 2 tablespoon (120 ml) Milk
- 2 Eggs large
- 1 tablespoon Lemon juice
- 2 tablespoon All-purpose flour
- 1 teaspoon Vanilla
- ½ teaspoon Freshly grated nutmeg
Plus
- 4 Nectarines large (or 6 small)
Instructions
Shortcrust pastry
- In a 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 over cream 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 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 in plastic so it does not dry out.
- Preheat the oven at 400°F / 200°C/ Gas Mark 6Pro tip- it is very 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 that the pastry will be partially cooked before we add the filling.
- Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
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 much juices.
Cream cheese filling
- Combine all filling ingredients in a bowl. Use a whisk to ensure no lumps.
Assemble & Bake
- Pour the filling into the pre-baked pastry shell. Gently pick the sliced nectarine halves and arrange them in the tartPro 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 to 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.
Recipe Notes
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- For homemade pastry keep the pastry chilled at all times. A chilled pastry will roll beautifully and will not shrink during baking.
The shortcrust pastry should be rolled thin so you have enough space for filling. Thick pastry when cut, is like a thick biscuit with very little filling. - Rich shortcrust pastry is best rolled between two sheets of parchment paper especially when you are new to pastry making.
- Do not skip pre-baking the tart. Prebaking the shell ensures the pastry is partially cooked before you add the delicate filling in the tart. The result is a crisp beautiful crust.
- Also, avoid cutting the fruit ahead of time - this will prevent any oxidization, as well as prevent the fruit from releasing too much juice ahead of time. Use fruits as soon as they are cut.
- Cover the edges of the tart if it starts to brown too much. You can use a pie shield or aluminum foil over the edges.
Nutrition Information
Calories: 390- kcalCarbohydrates: 43- gProtein: 7- gFat: 22- gSaturated Fat: 12- gPolyunsaturated Fat: 10- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 130- mgSodium: 180- mgPotassium: 0- mgFiber: 2- gSugar: 24- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Annissa
This dessert looks so rich and creamy. The nectarine on top just screams summer! Yum!
Veena Azmanov
It is rich and creamy Annissa. Thanks