Nectarine Crumb Tart

If you’re wondering what the difference is between a peach and a nectarine, it’s fairly superficial.  Peaches have fuzzy skins and nectarines have smooth ones.  Nectarines are also usually slightly smaller and sweeter.  But in terms of nutrition, nectarines provide twice the amount of vitamin A, a bit more vitamin C and a whole lot more potassium.

Red Lion nectarines, cultivated in California in the late 1980s, are considered among the best. They stay on the tree longer, so they are plump and juicy.  When selecting nectarines, look for a deep red blush but more importantly, they should have a golden orange glow with no green areas around the stem.  Store them at room temperature and they will continue to ripen.

This tart is a good showcase for ripe nectarines because there isn’t much to get in the way of their full flavor.  There’s a simple crust and a toasted crumb topping, just enough to sweeten each slice.  And of course you can substitute peaches!

Bench notes:

- I prefer room temperature fruit but if you prefer chilled, don't refrigerate a peach or nectarine until it's fully ripe or its flavor will be stunted and the texture may become mealy.

- This pastry dough comes together almost instantly.  Check it as you go to be sure you're not overmixing.  It's done when the dough looks a little bit like small curd cottage cheese.  When you gather it together to wrap, it smoothes out.

- The pastry dough can be made 1 - 2 days ahead and chilled.  Any longer than that and it starts to discolor and turn grey.

- The crumble can also be made and refrigerated 1 – 2 days ahead.

- Add a small handful of sliced almonds or finely chopped walnuts to the crumb topping flour mixture if you’d like more flavor and texture.

- Serve with sweetened whipped cream flavored with vanilla or almond extract or some good kirsch.
- If you love nectarines, try this Almond Dacquoise with Nectarines and Cream.

Nectarine Crumb Tart

Serves 6 - 8

Pastry Dough

1 cup (5 oz) flour

1 1/2 teaspoons (6 grams) sugar

1/8 teaspoon salt

3 oz (6 tablespoons) cold butter

1/4 cup (2 oz) very cold water

Crumb Topping

1/4 cup (1 1/4 oz) flour                         

1 tablespoon + 1 teaspoon (17 grams) granulated sugar                          

1 tablespoon + 1 teaspoon (17 grams) dark brown sugar                      

pinch salt                 

1 1/2 oz (3 tablespoons) butter, melted                         

4 nectarines

2 teaspoons lemon juice

2 tablespoons (26 grams) sugar

2 teaspoons (6 grams) cornstarch

To prepare the pastry dough, place the flour, sugar and salt in the bowl of a food processor and process to combine.  Cut the cold butter into 1/2” pieces, add to the flour mixture and process for 5 seconds.  Add the water and pulse about 15 times. The dough will not look like a smooth dough but should look lumpy like cottage cheese.  Gather the dough and place on a piece of plastic wrap.  Gently press into a flattened rectangle and wrap tightly.  Chill the dough at least 30 minutes or overnight.

For the crumb topping, combine the flour, both sugars and salt in a bowl.  Melt the butter and add.  Use a fork to stir until the mixture clumps that hold together when pressed.  Using your fingers, pinch the mixture to form bits and pieces.   Chill until ready to use.

When you’re ready to roll out the dough, remove from the refrigerator and rest on a lightly floured piece of parchment paper or work surface for a few minutes so it can soften just a bit to prevent cracking.  Roll the dough out to about a 12" square and 1/8" thickness, gently lifting and moving the dough after each roll and keeping it lightly floured as needed.  When you have the desired size, brush off any excess flour.  Fold it in half and then again in half.  Center the folded corner of the dough in a 9" square tart pan.  Unfold it and work it into the corners, leaving an overhang on all four sides.  Chill while you prepare the fruit.

Preheat oven to 400 degrees.

Cut the nectarines in slices and remove the pit.  Place the slices in a bowl and toss with the lemon juice.  Combine the sugar and cornstarch and toss with the fruit to distribute evenly.

When the oven is ready, fill the tart shell with the fruit.  Sprinkle with the crumb topping.  Fold the sides over to form a border.  Brush the border of the dough with melted butter and dust with a light sprinkle of sugar.  

Bake until the dough and topping are browned and the fruit is bubbling, about 40 – 50 minutes.  Place on a wire rack to cool.