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–+ servings
A tart with cream cheese filling and nectarines.

Cream Cheese Nectarine Tart

Author: Veena Azmanov
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Calories: 20
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

Cream cheese filling

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.
    1 ½ cup All-purpose flour, 8 tbsp Butter, ½ cup Powdered sugar, ⅛ tsp Salt, 1 Egg yolk, 1 tsp Vanilla extract, 1 tbsp Milk
  • 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 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

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.
    4 Nectarines

Cream cheese filling

  • Combine all filling ingredients in a bowl. Use a whisk to ensure no lumps.
    8 oz Cream cheese, ½ cup Sugar, 2 tbsp Milk, 2 Eggs, 1 tbsp Lemon juice, 2 tbsp All-purpose flour, 1 tsp Vanilla, 1/2 tsp Freshly grated nutmeg

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.

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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