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Nectarine Tart

nectarine tart cut into slices on a baking sheet
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5 from 1 review

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.

  • Author: Becky Schmieg
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Cuisine: American, French

Ingredients

Units Scale
  • 1 sheet puff pastry, thawed at room temperature
  • 4 oz full-fat cream cheese, 1/2 an 8 oz block
  • 1/2 cup full-fat ricotta cheese
  • 4 tbsp honey
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 3 nectarines, sliced
  • 1 egg, beaten
  • turbinado sugar, optional for sprinkling on pastry edges
  • 2 tbsp sliced almond, optional topping

Instructions

  1. Preheat oven to 400F.
  2. Roll the sheet of puff pastry out a little larger (about 1 inch in each direction) on a floured work surface. 
  3. Place the pastry sheet on a baking sheet and baking for about 4 minutes. If the pastry puffs up at all, gently poke with a knife to release. Set aside and let cool while you prep the fillings. 
  4. Beat the cream cheese, ricotta, honey, vanilla extract and pinch of salt in a bowl using an electric mixer until smooth and creamy. 
  5. Spread cheese mixture over the pastry, leaving about a 2 inch border around the edge without cheese. 
  6. Arrange the nectarine slices over the cheese mixture. I usually get 3 rows, but it will depend on the size of your nectarines. 
  7. Brush all the edges liberally with egg wash (use a pastry brush), then fold up the sides. Use more egg wash as necessary to stick the corners together as best you can. Roll a piece of foil (big enough to cover your baking sheet), then roughly roll it into a log shape. Repeat to create 4 logs and rest them against each edge of the tart to help the edges keep from unfolding too much while baking. 
  8. Sprinkle exposed pastry edges with turbinado sugar if using and top the tart with sliced almonds. 
  9. Bake for 14-17 minutes, until edges are golden brown.
  10. Allow the tart to cool for about 20 minutes before slicing. 

Find it online: https://www.figjar.com/simple-nectarine-tart-10-minute-prep/