Rustic Peach & Nectarine Tart

When my husband and I hit the road, we often make little stops at farmstands and country markets and load up on jams, chutneys, and honey. On this past trip, I grabbed a huge jar of ‘Brandied Peaches’. Motivated to not have this gem sit in my pantry, I decided to make some rustic peach tartlets when I got home with the peach mixture.

Using it as a base on my tartlet crust, I added layers of fresh nectarines. I could have used peaches, but the nectarines were firmer and I thought they would hold up better in the baking process. I was pleased with how they came out and they were ridiculously delicious. However, you may use ANY fruit you have to make this tartlet (berries, apples, peaches, etc) and I promise you it will be phenomenal.

This recipe is perfect for using up fresh summer fruit like peaches and nectarines. The easy-to-make crust is filled with a layer of store-bought peach jam and topped with fresh nectarine slices for a delightful sweet and tart combination.

Here’s what you’ll need:

Ingredients:

• For the Crust:
  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt (not included in original recipe)
  • 8 tablespoons cold unsalted butter, cubed
  • 1/4 cup milk
  • 2 egg yolks
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon cardamom
• For the Filling:
  • 1 jar of your favorite peach jam (about 1 cup)
  • 4 ripe nectarines, thinly sliced (avoid the pit)

Instructions:

1. Make the Crust: Combine flour, sugar, and salt in a food processor. Pulse until well combined. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
2. In a separate bowl, whisk together the egg yolks and milk. Add the wet ingredients to the dry ingredients in the food processor and pulse just until the dough comes together. Avoid overmixing.
3. Transfer the dough to a lightly floured surface and knead briefly until smooth. Form the dough into 6 balls and refrigerate for at least 15 minutes.
4. Preheat oven to 350°F (175°C). Lightly grease a baking sheet or line with parchment paper.
5. On a lightly floured surface, roll out each dough ball into a circle about 6-7 inches in diameter. You can also use large pastry cups if you prefer.
6. Spread about 1 tablespoon of peach jam in the center of each dough circle, leaving the edges bare.
7. Arrange the sliced nectarines on top of the jam.
8. Fold the edges of the dough over the fruit, creating a rustic look. You can sprinkle the edges with a little extra sugar for a sparkly finish (optional).
9. Bake the tartlets for 20-28 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let the tartlets cool for at least 20-30 minutes before serving. Store leftover tartlets in an airtight container in the refrigerator for up to 2 days.

Tips:

• If you don’t have nectarines, you can substitute them with peaches, plums, apricots, or even berries.
• Don’t overmix the dough. This will make the crust tough.
• You can adjust the amount of sugar in the crust depending on the sweetness of your jam and fruit.
• To prevent the edges from burning, you can brush them with a little milk or egg wash before baking.

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