Rustic Nectarine and Red Currant Tart
A Rustic Nectarine and Red Currant Tart is a delightful, homemade dessert featuring a simple, free-form pastry filled with ripe nectarines and tart red currants. The crust is usually made from a buttery, flaky dough that's rolled out and folded around the fruit filling, giving the tart a casual, rustic appearance. The nectarines provide a juicy sweetness, while the red currants add a bright, tangy contrast. Often, a sprinkle of sugar or a glaze is added on top before baking, enhancing the natural flavors and giving the tart a golden, slightly caramelized finish. This dessert is perfect for showcasing summer fruits and is best served warm, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients
- 6 Yellow Nectarines
- 1 cup Red Currants
- 2 tablespoons Almond Flour
- 2 tablespoons Red Currant Jelly
- 1 tablespoon Vanilla Sugar
- For the Dough :
- 1 Egg
- 1/2 cup Butter
- 2 cups Flour + extra for rolling out
- 1/4 cup Brown Sugar
- 1 pinch of Salt
Instructions
- Mix the flour with the salt, brown sugar, and egg. Incorporate the butter in small pieces and work the dough until it forms a smooth ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Wash and slice the nectarines into thin wedges. Heat the red currant jelly to liquefy it.
- Roll out the dough on a floured surface to form a disk about 1/8 to 1/4 inch thick. Transfer it to a baking sheet lined with parchment paper.
- Preheat the oven to 356 °F (180 °C). Sprinkle the dough with almond flour, leaving the edges clear.
- Arrange the nectarine slices in a circular pattern on the almond flour. Fold the edges of the dough over the fruit. Brush the fruit and dough edges with the red currant jelly. Sprinkle the dough edges with vanilla sugar and bake for 35 to 40 minutes.
- Let the tart cool after baking. Scatter the red currants over the tart just before serving.
Video
Notes
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