Can I Make Brown Butter Nectarine Tart Ahead of Time?

Yes. The brown butter nectarine tart can be baked several hours before serving and kept at room temperature on the day it's made. For longer storage, refrigerate it and bring it to room temperature before serving. The tart crust can also be prepared up to two days in advance and stored in the refrigerator.

Do I Need to Peel the Nectarines?

No. Nectarine skin becomes tender during baking and adds attractive color to the finished tart. Leaving the skin on also saves preparation time and helps the fruit maintain its shape while baking.

How Do I Store Leftover Brown Butter Nectarine Tart?

Store leftover brown butter nectarine tart in an airtight container in the refrigerator for up to three days. To refresh the texture, warm individual slices in a low-temperature oven for a few minutes before serving.

Can I Freeze Brown Butter Nectarine Tart?

Yes. Once fully cooled, wrap the tart tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to two months. Thaw overnight in the refrigerator and warm gently before serving for the best texture and flavor.

Brown Butter Nectarine Tart: Easy Summer Treat

Name: Brown Butter Nectarine Tart
Prep time: 30 min
Cook time: 1 h 4 min
Total time: 1 h 34 min
Cuisine: American
Ingredients: 1 1/4 cups (156 g) unbleached all-purpose flour; 1 tablespoon turbinado sugar; 1/2 teaspoon sea salt; 8 tablespoons (113 g) cold unsalted butter, for crust; 5-6 tablespoons ice water; 6-7 medium yellow nectarines, sliced into 3/4-inch wedges; 1 small Stanley plum, quartered (optional); 6 tablespoons nectarine jam (or peach/apricot jam); 3 tablespoons (42 g) unsalted butter, browned; 1 pinch sea salt; 2 tablespoons turbinado sugar, for topping

Description

A lightly sweet and nutty brown butter nectarine tart featuring a flaky homemade crust, layers of nectarine jam, juicy fresh nectarines, and rich brown butter. This elegant summer dessert highlights seasonal stone fruit with a perfectly crisp pastry shell and caramelized fruit topping.

Ingredients

Scale

1 1/4 cups (156 g) unbleached all-purpose flour
1 tablespoon turbinado sugar
1/2 teaspoon sea salt
8 tablespoons (113 g) cold unsalted butter, for crust
5-6 tablespoons ice water
6-7 medium yellow nectarines, sliced into 3/4-inch wedges
1 small Stanley plum, quartered (optional)
6 tablespoons nectarine jam (or peach/apricot jam)
3 tablespoons (42 g) unsalted butter, browned
1 pinch sea salt
2 tablespoons turbinado sugar, for topping

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Instructions

In a medium bowl, combine flour, 1 tablespoon turbinado sugar, and 1/2 teaspoon sea salt. Grate in 8 tablespoons cold butter and work it into the flour until crumbly.
Add 5-6 tablespoons ice water gradually, mixing until the dough just comes together. Shape into a disk, wrap, and chill for at least 30 minutes.
Preheat oven to 375°F (190°C). Butter a 9-inch tart pan.
Roll dough into a 14-inch circle on a lightly floured surface. Transfer to the tart pan, press into place, trim excess, and prick the bottom with a fork.
Line crust with foil or parchment and fill with pie weights. Blind bake for 12 minutes. Remove weights and bake for an additional 5-7 minutes until lightly golden.
Increase oven temperature to 400°F (205°C).
Brown 3 tablespoons butter in a small saucepan over medium heat until golden and nutty. Stir in a pinch of sea salt.
Spread 6 tablespoons nectarine jam evenly over the baked crust.
Arrange sliced nectarines and optional plum decoratively over the jam layer.
Brush fruit with brown butter and sprinkle with 2 tablespoons turbinado sugar.
Bake for 30 minutes at 400°F (205°C). Rotate the tart, reduce heat to 350°F (175°C), and bake for another 15 minutes until the fruit is caramelized and bubbling.
Cool for at least 30 minutes before slicing and serving.

Notes

Use firm-ripe nectarines for the best texture and presentation.
Peaches, apricots, or additional plums can be substituted for nectarines.
Do not overwork the dough to ensure a flaky crust.
Watch the brown butter carefully to prevent burning.
Store leftovers covered in the refrigerator for up to 3 days.
Serve with vanilla ice cream, whipped cream, or mascarpone for an extra-special dessert.

Prep Time: 30 minutes
Cook Time: 64 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 tart)
Calories: 345
Sugar: 19 g
Sodium: 150 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 39 mg