Nectarine tart

    55 min

    This tart is simply beautiful! This recipe tells you how to peel the skin off the nectarines, slice in half and arrange in an unbaked pastry case. Then all you have to do is combine cream, sugar, cinnamon, flour and almond extract and pour it over and around the nectarines. Bake in a very hot oven for 40 minutes.

    4 people made this

    Serves: 8 

    • 135g caster sugar
    • 30g plain flour
    • 1/2 teaspoon ground cinnamon
    • 235ml whipping cream
    • 1/4 teaspoon almond extract
    • 5 nectarines or peaches
    • 1 (23cm) unbaked pastry case

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas 6. Place a large pot of water over high heat, and bring to the boil.
    2. Combine sugar, flour, cinnamon, cream and almond extract. Set aside.
    3. Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove stones. Arrange the nectarine halves in the pastry case with the cut side down. Pour the cream mixture around the nectarines.
    4. Bake in preheated oven for 35 to 40 minutes. Serve warm or cold.

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    Reviews & ratings
    Average global rating:

    Reviews in English (80)


    Deeeelicious! I followed another reviewer's advice and added more spices: 1/8 tsp ginger and 1/4 tsp nutmeg and doubled the cinnamon. I also added a crumble topping of 1/2 cup brown sugar, 1/2 cup flour, and cut in enough butter to make it moist and crumbly (I think up to a 1/4 cup). Sprinkle it on top and pop it in the oven. Baking time and temp stay the same. YUM!  -  13 Sep 2004  (Review from Allrecipes US | Canada)


    Yum! Here is a hint to help get the skins off easier. Before you put the fruits in the boiling water cut a small X in the bottom with a pairing knife then after blanching them in the boiling water and cooling them you can just peel them like a banana.  -  16 Sep 2010  (Review from Allrecipes US | Canada)


    I've made this pie two times now. The first time I made it I took the skins off the nectarines. Second time I didn't bother to do that. We liked the pie better with the skins on and it was less work! It was a real hit. Absolutely delicious.  -  20 Jul 2007  (Review from Allrecipes US | Canada)