Summer brings in some delicious nectarines that are soft, sweet yet tart with a pretty orange color flesh on the inside. This cream cheese nectarine tart takes this fruit to its ultimate luxury but still keeping it creamy, sweet, tangy and fruity.
Cream butter and sugar for just a minute until well combined.
Add the vanilla, salt and egg yolk - and combine well.
Lastly, fold the flour - fold until combined.
Make a disc and wrap in plastic/cling wrap.
Chill the dough in the refrigerator for at least two hours until firm to roll.
Roll the dough between two pieces of parchment paper dusted with flour.
Once you've reached the desired size or thickness - peel away the bottom layer of the parchment paper.
Lift the edges of the parchment paper and invert the crust into the tart pan. Then peel away the second parchment paper.
Gently press the dough into the tart pan making sure to press down into the shape of the pan.
Trim the excess dough at the edges with a rolling pin, or your thumb.
Chill the tart shell for a minimum of 30 minutes.
Blind bake the tart shell
Preheat the oven at 190 C/ 375F.
Line the chilled dough with parchment paper or foil.
Fill the inside of the shell with pie weights.
Bake for 15 to 20 minutes until the edges are lightly starting to brown.
Remove the pie weights and parchment paper.
Set aside to cool.
Wash and pat dry the nectarines
Chop each in half - remove the seed
Slice each half into slices but keep the half shape intact.
Make the filling
Combine all remaining filling ingredients in a bowl.
Use a whisk to ensure no lumps
Pour the filling into the pre-baked pastry shell
Gently pick the sliced nectarine halves and arrange them in the tart
You want the halves to say intact but at a slight angle.
Reduce the oven temperature to 170 C / 340 F
Continue to bake the tart for an additional 30 to 35 minutes or until the cream cheese looks set.
Cool completely before serving.
This can be served at room temperature or cold.
Just on its own dusted with powder sugar if you prefer or
Served with a scoop of vanilla ice cream on the side.
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.