About this recipe
Juicy, summertime nectarines shine in this open-faced tart.
Not an experienced baker? No worries with this recipe. Making an open-faced tart is easy as pie. Even easier, in fact. You don’t have to use a pie dish, crimp the edges or roll out two circles of pie dough.
While you can use homemade pie dough for this recipe, store-bought frozen (or refrigerated) dough works just fine.
WATCH: 5 ways to make a lattice pie crust
Feel free to adjust the sugar levels to your liking. For a variation on this tart, substitute the nectarines for peaches or plums.
Ingredients
Yields: 8 servings
Nectarine Tart
Directions
Nectarine Tart
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If using frozen pie dough, leave the dough on the counter for 20 to 30 minutes to defrost.
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Flour a work surface and roll out the pie dough, if needed. Transfer to a parchment-lined cookie sheet.
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Cut the nectarines into slices and place them in a bowl. Add brown sugar, vanilla, flour and salt. Mix well.
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Arrange the nectarines in the center of the pie dough. Bring up the edges all around the edge of filling to create a tart.
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Whisk the egg in a small bowl to create an egg wash. Brush the edges of the crust with the egg wash, then sprinkle turbinado sugar on the crust.
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Bake at 350 degrees F for 25 to 40 minutes until the crust is golden brown.
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Serve with ice cream.
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