Cream Cheese Nectarine Tart
Calories: 20
Adjust Servings Here: 9 servings
Description
This Cream Cheese Nectarine Tart combines a buttery homemade shortcrust pastry with a creamy cheesecake-style filling and fresh summer nectarines for an easy, elegant dessert.
Ingredients
Makes one 9-inch Tart
Shortcrust pastry
- 190 g (1½ cups) All-purpose flour
- 113 g (½ cup) Butter unsalted, room temperature
- 60 g (½ cup) Powdered sugar
- ⅛ tsp Salt
- 1 large Egg yolk
- 1 tsp Vanilla extract
- 2 - 3 tbsp Whole Milk
Cream cheese filling
- 226 g (1 cup) Cream cheese
- 100 g (½ cup) Sugar
- 2 tbsp Milk
- 2 large Eggs
- 1 tbsp Lemon juice
- 2 tbsp All-purpose flour
- 1 tsp Vanilla
- Pinch of freshly grated nutmeg
Plus
- 4 - 5 large Nectarines
Instructions
- Shortcrust Pastry Dough - 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. 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 overnight190 g All-purpose flour, 113 g Butter, 60 g Powdered sugar, ⅛ tsp Salt, 1 large Egg yolk, 1 tsp Vanilla extract, 2 - 3 tbsp Whole Milk
- Line the tart pan - Roll the chilled dough on a lightly floured surface to the size of a 9-inch tart pan.Roll the chilled dough on a lightly floured surface 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.
- Preheat the oven at 400°F / 200°C/ Gas Mark 6
- Partially bake the shell - 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
- Prep the 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.4 - 5 large Nectarines
- Cream cheese filling - Combine all filling ingredients in a bowl. Use a whisk to ensure no lumps.226 g Cream cheese, 100 g Sugar, 2 tbsp Milk, 2 large Eggs, 1 tbsp Lemon juice, 2 tbsp All-purpose flour, 1 tsp Vanilla, Pinch of freshly grated nutmeg
- Assemble - Pour the filling into the pre-baked pastry shell. Gently arrange the nectarine slices into the filling.
- Bake - Bake the tart for an additional 40 to 45 minutes, or until the cream cheese looks set. Cover the edges with a pie shield or foil if it starts to get too dark.
- Glaze - Remove from the oven and cool slightly. While still warm, brush with warm apricot jam.
- Chill the pie for at least 3 hours, preferably overnight, before serving.
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