This nectarine tart is a great dessert for the summer – a golden, crispy short crust pastry filled with pistachio cream and juicy nectarines. Serve it with a scoop of vanilla ice cream and it’s just perfect in hot days.
Photo: Natalie Levin
Pistachio Nectarine Tart
For the crust:
- 120 grams (1 stick) cold butter cut into cubes
- 180 grams (1 1/4 cups) all-purpose flour
- 40 grams (4 tbsp.) sugar powder
- 1 tsp. vanilla extract
- Pinch of salt
- 1 large egg yolk
- 2 tbsp. milk (as needed)
For pistachio cream:
- 80 grams pistachios
- 40 grams (1/3 cup) almond meal
- 100 grams (1/2 cup) sugar
- 120 grams (1 stick) cold butter cut into cubes
- Pinch of salt
- 1 tbsp. pistachio paste
- 1 large egg
- 1 tsp. vanilla extract
- 2 tbsp. all-purpose flour
- 3-4 nectarines
For glazing:
- 2-3 tbsp. natural nappage
- 2-3 tbsp. boiling water
- Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
- Add egg yolk continue to blend just until large clumps of dough form. If needed, add a little milk gradually.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
- Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
- Bake for about 12-15 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 6-10 minutes or until it is lightly golden.
- Cool slightly at room temperature.
- Pistachio cream: in a food processor with a steel blade put pistachios, almond meal and sugar and blend until fine powder is formed.
- Add butter and salt and continue to blend until crumbly.
- Add pistachio paste, egg, vanilla and flour and blend until a uniform thick cream is formed.
- Spread the cream over the crust in an even layer.
- Cut the nectarines in half and slice into thin slices.
- Place nectarine slices in a fan on top of the cream.
- Bake for 20-25 minutes or until set and golden.
- Cool at room temperature.
- Mix nappage and boiling water and gently brush the nectarines.
- Sprinkle some sugar powder and serve.
- The tart is at its best on the day of preparation, but you can keep it in a closed container in the refrigerator for 3-4 days.
- Instead of nectarines you can use apricots, plums or pears.
Photo: Natalie Levin
Photo: Natalie Levin