The days are getting warmer and although it’s not summer yet last weekend my family was craving something sweet, delicious, and a bit summery. It was the perfect time to bake this nectarine tart with honey and rosemary. It seems like such a long time ago since I baked just for the joy of baking and not out of need. This was the perfect recipe for a day when I had extra time to focus not just on pulling something together, but also time to be creative and make something that I was proud of and enjoyed sharing with others. One of the joys of baking pies, tarts, and galettes is that even though they are really quite simple to prepare and bake, there is a lot of room for creative expression in how you display them. Baking definitely becomes most enjoyable to me when I feel like I’ve created something tasty…and pretty.
For simplicity, I purchased nectarines that were at our local grocery store. In a few months stone fruits will be in season and I truly look forward to trying this recipe with fresh, homegrown fruit straight off the tree. For now, this worked and was still very delicious. This summer I hope to stock up on fresh produce from our local farmers market and plan to purchase enough to freeze for recipes in the future.
Gather Your Ingredients
With the exception of nectarines and fresh rosemary you probably have most of the ingredients you need already on hand. Just in case you’re missing something, let’s double check before you get started. Trust me, I’ve learned the hard way, that this is a very good practice and routine to get into. Our recipe takes the the following:
For the crust:
- Flour
- Sugar
- Salt
- Unsalted Butter
- Water
- 1 Egg
For the filling:
- Nectarines (about 1 1/2 pounds)
- 1 Lemon
- Honey
- Cornstarch
- Nutmeg
- Cinnamon
- Sea Salt
- 1 Sprig Fresh Rosemary
- Crushed Dried Rosemary
Make the Pie Crust
I am including a recipe for a simple pie crust in the instructions for this tart. This recipe is timeless and is the perfect base for any pie. It makes enough dough for a pie with a top crust, or you may use it at two bases. I used mine as a base for the tart and then made a galette with the remaining dough.You will want to prepare the crust and allow it to chill in the refrigerator for at least 30 minutes before assembling the rest of the nectarine tart. When you’re ready to make the tart, turn the dough out on a floured surface and roll it into a large circle about 1/8 inch thickness. Place your tart or pie dish face down onto the dough circle and use a sharp knife to cut a border 2 inches wider than the tart dish. To place the dough into your tart dish, roll the dough gently over your rolling pin, until it is fully wrapped around. Unroll the dough over the dish, center it, and gently press it down into the tart pan. The tart pan I used and love is linked here.
Slice the Nectarines and Fresh Rosemary
While your pie dough chills, now is the time to begin preparing your nectarines and rosemary. If you desire to arrange the nectarines in your tart you will want to make sure they are sliced as evenly as possible. Dividing them into eights or even twelfths is ideal. You also need to slice your rosemary as thinly as possible. If the rosemary snips are too large their flavor may be too strong. It should be a hint, not a burst.
Combine the Ingredients and Bake
When you are ready to assemble the tart, preheat the oven to 400*F. Once all of the ingredients are combined you can then add it to your prepared tart crust. If you would like you can gently arrange the nectarine pieces in a spiral with them all facing the same direction. I found that when I arranged them this way there was enough left over to create a small galette. A galette is simply a pastry base (dough) that is topped with a sweet or savory filling with the edge roughly folded in. For this I used a 6″ tart pan like this one and simply folded the excess dough over.
Enjoy Your Honey, Nectarine, and Rosemary Tart
Allow the tart to cool for 10-15 minutes before eating. We enjoyed ours with a healthy scoop of vanilla ice cream. Your tart can be refrigerated up to 3 days.
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Nectarine Tart with Honey and Rosemary
Ingredients
Crust
- 2 ½ Cups Flour
- 1 Tbsp Granulated Sugar
- 1 tsp Salt
- 1 Cup Unsalted Butter Cold, cut into cubes
- 3-4 Tbsp Cold Water
- 1 Egg
Tart Filling
- 1 ½ lb Nectarines (approximately 8) sliced into twelfths
- 1 Lemon
- ½ Cup Honey
- 1 Tbsp Cornstarch
- ½ tsp Ground Nutmeg
- Pinch Ground Cinnamon
- Pinch Sea Salt
- 1 Sprig Fresh Rosemary Stem removed and thinly sliced
- 1 tsp Dried Crushed Rosemary
Instructions
Prepare the Crust
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Place the flour, sugar, salt, and cold butter cubes to a food processor.
Pulse the food processor until the mixture resembles sand and no large chunks of butter remain.
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Add the cold water, one tablespoon at a time to the flour mixture. Mix after each addition. Once the dough comes together and is combined well, you do not need to add any more water.
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When the dough is combined, turn the dough out of the food processor and divide into two equal pieces. Form each piece into a flat circular disk and wrap in plastic wrap.
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Place in fridge for at least 30 minutes to chill.
Prepare the Tart Filling
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Preheat your oven to 400℉.
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In a large bowl, add the sliced nectarines with the juice from one lemon. Stir in the honey, cornstarch, nutmeg, salt, cinnamon, and both the fresh and dried rosemary into the bowl. Set aside.
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After the dough is finished chilling, turn the dough out on a floured surface and roll out into a large circle to about a ⅛" thickness. Place your tart dish face down onto the dough circle and use a sharp knife to cut a border 2 inches wider than the tart dish.
Roll the dough over your rolling pin, until it is fully wrapped around. Unroll the dough over the dish, centering it. Then gently push the sides down into the tart pan.
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Gently arrange the nectarine pieces in a spiral with all of them facing the same direction. Repeat this process until you reach the center. Drizzle a bit of the excess juice over the fruit.
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Brush the dough lightly with the egg wash.
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Place the tart onto a parchment lined baking sheet and bake until it begins to brown (about 20 minutes). Lower the temperature to 375℉ and continue to bake until the tart develops a deep golden brown color and the juices bubble (about 25-30 minutes longer).
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Allow the tart to cool completely on a wire rack. Once it is finished cooling gently and carefully push the removable bottom of the tart pan up and slide your tart on a serving dish or cake stand.
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Serve alone or with a scoop of vanilla ice cream.
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