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 on top. 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 that you have to make this tartlet (berries, apples, peaches, etc) and I promise you it will be phenomenal.

Rustic Peach & Nectarine Tart Recipe

Makes 6 tartlets | Bake at 350 for 28 minutes

You will need:

• 2 1/4 cups Flour
• 1/2 cup Sugar
• 8 tablespoons Butter
• 1/4 cup Milk
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon cardamom
• jar o peach jam of some variety
• 4 fresh nectarines ( I used good-sized ones and sliced very thin) Avoid the pit area because it’s bitter.

How to Prepare: 

1. In a food processor, combine flour, sugar, and salt. Pulse to combine. Add butter and pulse until the mixture resembles coarse crumbs.
2. Add egg yolk and pulse until dough just comes together.
3. Turn dough out onto a lightly floured surface and knead briefly until smooth. Form into 6 balls and refrigerate for at least 15 minutes.
4. Take balls out and on a sheet of parchment paper flatten dough into circles about 6-7″ wide in diameter. I used large pastry cups, but you don’t have to.
5. Smear about 1 tablespoon of peach jam mixture into the center part leaving the edges uncovered
6. Top with sliced of nectarines
7. Fold edges over onto the fruit.
8. Sprinkle with additional cinnamon and bake the tarlets on a lightly greased pan, or in pastry cups for about 20-28 minutes. Peek at your tartlets to make sure they are getting brown, but not burnt!

Cool for about 20-30 minutes and eat or store in Tupperware for up to 2 days.