This simple nectarine tart relies on store-bought puff pastry for the base, then we layer on a honey-ricotta-cream cheese mixture and arrange our beautiful nectarine slices on top! Top it with sliced almonds if you wish and you’re on your way to an easy dessert that perfectly showcases my favorite summer fruit.

nectarine tart cut into slices on a baking sheet

Table of Contents

*Note: this post has been overhauled. The old recipe simply said to mix the nectarines with sugar + ginger, arrange them on the pastry, wrap it up and bake. Ok well I also said to dot the fruit with butter and egg wash the pastry. But I wanted to redo this one with a little more care. Hence, I added a pillowy ricotta + cream cheese + honey bed for the nectarines to bake up on; which not only adds flavor and texture, it also adds a buffer to keep the crust base from getting too soggy.

I love this updated version and I hope you do too!

Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky

What you’ll need

nectarine tart ingredients on a cutting board

puff pastry (store-bought is fine)
nectarines – I prefer yellow nectarines but any variety is fine. I mainly prefer yellow for the color so it really doesn’t matter.
ricotta cheese – be sure to use full-fat for the best texture
cream cheese – use the block kind and full-fat also.
honey – I wanted to use honey because I like to use natural sweetener when it works and in this case it does. You can also substitute regular sugar and it should work fine.
vanilla extract – for flavor
egg – for an egg wash on the pastry and to help ‘glue’ the edges together.
turbinado or raw sugar – this is optional but I love the texture it adds, the look and the extra touch of sweetness.
sliced almonds – this is also not 100% necessary but they add great flavor + texture.
foil – ok not an ingredient but its important so make sure you have it!

Making the nectarine tart

Preheat your oven to 400F.

Start with thawed, room temperature puff pastry. Roll it out a little larger on a floured work surface. Lay the pastry on your baking sheet and bake about 4 min. This is just to slightly prebake prevent soggy-ness but keep pliable.

Beat together the cream cheese, ricotta and honey with an electric mixer.

cream cheese, honey and ricotta in a mixing bowl

Let the pastry cool while you slice the nectarines. Then spread the cheese mixture over the pastry, leaving about a 2-inch border of pastry.

Arrange the nectarine slices in rows on top of the cheese. I usually do three rows but it will depend on your nectarine size.

ricotta cream cheese mixture spread on pastry with a 2 inch border

nectarine slices arranged on top of ricotta cream cheese mixture for nectarine tart

Brush the exposed edges of pastry with egg wash liberally. Fold the sides over and press the corners together, adding more egg wash in all the nooks and crannies to help bind it together.

Ok now here’s where we are going to use that foil. Rip off a piece of foil (about big enough to cover a small cookie sheet, then roughly roll it into a log shape. Repeat and place the ‘logs’ around the tart. This helps keep the edges from spreading too much and letting the filling spill out.

nectarine tart with foil buffer around edges to keep it together

Top with sliced almonds and bake!

Gently pull away the foil after baking. Some parts may stick a little from the egg wash, just carefully pull them and you’ll be fine 🙂

close up of nectarine tart on a baking sheet

Tried this recipe?

If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you! You can also find me on Pinterest!