Rustic Honey Nectarine Tart

Rustic Honey Nectarine Tart might be just the dessert you are searching for. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 8 and costs 13 cents per serving. One serving contains 25 calories, 1g of protein, and 1g of fat. 403 people found this recipe to be delicious and satisfying. It is brought to you by Rachael White. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. Head to the store and pick up egg, honey, water, and a few other things to make it today. With a spoonacular score of 3%, this dish is very bad (but still fixable). Rustic Nectarine Tart, Rustic Nectarine-Blueberry Tart, and Honey-Tart Cherry Glazed Salmon with Rustic Tart Cherry Salsa are very similar to this recipe.

Servings: 8

Preparation duration: 60 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees Fahrenheit. Prepare your pastry and roll out on a lightly floured surface to about 1/4 of an inch thick and about 9 or 10 inches in diameter. Use your rolling pin to gently lift the dough from your surface to a large sheet pan lined with parchment. Arrange the nectarine slices in a neat circle OR just pile them in the center haphazardly. Whatever you feel like doing is fine, just be sure to leave about 1 to 1 1/2 inches of crust around the border. Drizzle the nectarines with the honey. Gently fold the edges of the crust around the fruit, pressing slightly to seal the folds. Beat the egg with the water and vanilla and brush the edges of the crust. This will help the crust brown nicely and adds a little bit of a glaze. Bake the tart for 20-25 minutes or until the crust is golden and the fruit juices bubble. Place the sheet pan with the tart on it on a cooling rack and let sit for 15 minutes before cutting so the juices can thicken. Serve with vanilla ice cream or simple whipped cream. Good for dessert or breakfast. No judgement.

 

Step by step:

1. Preheat the oven to 400 degrees Fahrenheit. Prepare your pastry and roll out on a lightly floured surface to about 1/4 of an inch thick and about 9 or 10 inches in diameter. Use your rolling pin to gently lift the dough from your surface to a large sheet pan lined with parchment. Arrange the nectarine slices in a neat circle OR just pile them in the center haphazardly. Whatever you feel like doing is fine, just be sure to leave about 1 to 1 1/2 inches of crust around the border.

2. Drizzle the nectarines with the honey. Gently fold the edges of the crust around the fruit, pressing slightly to seal the folds. Beat the egg with the water and vanilla and brush the edges of the crust. This will help the crust brown nicely and adds a little bit of a glaze.

3. Bake the tart for 20-25 minutes or until the crust is golden and the fruit juices bubble.

4. Place the sheet pan with the tart on it on a cooling rack and let sit for 15 minutes before cutting so the juices can thicken.

5. Serve with vanilla ice cream or simple whipped cream. Good for dessert or breakfast. No judgement.

Nutrition Information:

covered percent of daily need