This Caramel Nectarine Tart is a wonderful combination of caramel sauce with sliced nectarines in a flaky puff pastry. It's easy to prepare and either nectarines or peaches work well in this dessert!
First Posted September 2018; Updated August 2020
Nectarine Tart Recipe Backstory
Fruit desserts are my favorite. They beat out chocolate desserts for me any day. I had planned on making this tart with peaches but when I saw the nectarines at the Collingswood Farmers Market last week, I couldn't resist getting a basket. Aren't they just beautiful?
Schober Orchards is the table I go to get stone fruit. The peaches have been really good this summer but the nectarines have been the best I've ever had. They are sweet, juicy and you can't eat one without juice dripping down your chin. After I ate three, I decided that they would also be great in this tart.
A Caramel Nectarine Tart is company-worthy but you can bake it in under 30 minutes. Call me lazy but I used frozen puff pastry and caramel sauce that you would put on your ice cream. It worked well and you have this beautiful dessert using only 3 ingredients.
Late summer and early fall is the best time to visit the farmers markets. There is still plenty of stone fruit, corn and tomatoes but apples, pears and autumn squash is showing up too. There are so many varieties of fruits and vegetables in season. I love getting whatever is in season and making rustic apple tarts or galettes. They are really simple but so good!
Hurry to your local farmers market to get some nectarines or peaches before they are all gone. I think you'll want to make two of these tarts. Make a nectarine tart this week and a peach tart next week. It is just another way to savor the last bits of summer!
Variations and Tips
- You could make this recipe using any fruit you like, when it comes down to it! Using apples instead would be delicious and reminiscent of dipping apple slices in caramel sauce.
- If you're looking for even more flavor for your nectarine tart, toss your fruits in a mixture of vanilla extract, cinnamon, and even something like spiced rum before adding them to your pastry.
- Top with some delicious whipped cream or a big scoop of vanilla ice cream.
- Sprinkle the edges of your dough with a mixture of sugar and brown sugar before baking to bring out the sweetness of the fruits and add some texture to the crust!
- For even more added texture, include sliced almonds or pecans on top of the filling.
How do I buy the best peaches/nectarines?
- When possible, try to buy nectarines that are local. This will ensure that they haven't undergone as much travel and are less likely to be bruised.
- Though a particularly aromatic nectarine can be a sign of ripeness, the color is also important. Your nectarine should be vibrant and beautiful (some less pigmented spots are normal and may just be the result of leaves blocking out the sun from that particular spot).
- Squeeze the nectarine near the steam; riper fruits will be juicy and have a bit of give. Depending on how soon you're going to use them, you may want to go for something a bit firmer as it will last longer.
- Nectarines should be stored stem side down at room temperature for optimal shelf life.
What's the difference between peaches and nectarines?
- While almost identical, there are a few things that set the two fruits apart. The biggest difference between the two is this: peaches have a fuzzy coating, while nectarines are completely smooth on the surface. This is due to a minor gene variant!
- In terms of cooking, the two fruits are almost entirely interchangeable. The only thing to watch out for is the skin. For a recipe like this, nectarines might be the better choice if you don't want to skin your fruits, as their skins are much thinner.
- Peach skins tend to get a bit tough during cooking, so if you decide to use them to make a peach tart, it may be best to peel them first!
What’s the best kind of crust to use?
- I used a premade crust, which makes this nectarine tart so convenient and turns out just as delicious!
- If you’d like, you could definitely make your own crust as well. This recipe from Sally’s Baking Addiction is a great place to start, or you could use your own recipe if you have one that’s tried-and-true!
How should I store my leftovers?
- If you just need to store your tart for a day or two, it can be a good idea to place in a paper bag, and then place that paper back in something airtight (a plastic container or bag will work great). Then, place somewhere cool and dry.
- Follow a similar procedure if you need to store for a week or so, but place in the fridge instead.
- The same is true for freezing your nectarine tart, which can help it last up to 3 weeks. Wrap in plastic, store in a paper bag, then make sure that paper bag is in an airtight container.
- To serve your stored pastry, always reheat in the oven (at about 350 F). From frozen, ensure that you defrost on a cooling rack at room temperature before baking.
Other Dessert Recipes
- Rustic Cinnamon Apple Tart
- Apple Galette with Ricotta and Almonds
- Grilled Apricots with Cinnamon, Ricotta, and Honey
- Nutella Cheesecake Dip
- Perfect Pumpkin Pie from Once Upon a Chef
- Homemade Hot Chocolate from Celebrating Sweets
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Caramel Nectarine Tart
- 1 large sheet frozen puff pastry (8 to 9 ounces)
- 3 tablespoon caramel sauce
- 2 large nectraines, halved, pitted and thinly sliced
- Unroll puff pastry dough and let defrost for 30 minutes. Prheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- Unfold the pastry sheet and place on the parchment paper. Roll it out to make it a few inches larger all around.
- Spread a thin layer of caramel sauce on the puff pastry dough. Place the slices of nectarine on top of the caramel sauce in a neat overlapping fashion leaving ½ inch of dough all around then fold over..
- Bake the tart for 15 to 20 minutes or until nectarines are bubbly and the edges of pastry are golden.
- Cool for 15 minutes before cutting and serving.