Nectarine-Pistachio Tart Recipe

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Nectarine-Pistachio Tart

When peaches and nectarines are in season, make this simply elegant dessert.

  • 1 cup all-purpose flour
  • 1/3 cup finely chopped pistachio nuts
  • 2 tablespoons granulated sugar
  • 1/3 cup cold butter
  • 3 to 5 tablespoons ice water
  • 1/2 of an 8-ounce package cream cheese, softened (1/2 cup)
  • 1/3 cup sifted powdered sugar
  • 1/3 cup whipping cream
  • 2 medium nectarines, thinly sliced, or peaches, peeled and thinly sliced (about 2 cups)
  • 1/3 cup peach or apricot preserves
  • 1 tablespoon honey
  • 2 tablespoons chopped pistachio nuts
  • In a medium mixing bowl stir together flour, the 1/3 cup nuts, and granulated sugar. Cut butter into flour mixture until pieces are the size of small peas. Gradually stir water, 1 tablespoon at a time, into flour mixture, tossing with a fork until dry ingredients are moistened. Form dough into a ball. If necessary, cover dough with plastic wrap and chill in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
  • On a lightly floured surface, flatten pastry dough slightly. Roll dough from center to edges, forming an 11- to 12-inch circle. To transfer pastry, wrap it around the rolling pin. Then unroll the pastry onto a 9-1/2- to 10-inch tart pan with a removable bottom. Ease the pastry into the tart pan, being careful not to stretch it. Fold edges in and press the pastry against the fluted sides of the tart pan.
  • Line pastry shell with a double thickness of foil. Bake in a 375 degree F oven for 10 minutes. Remove foil. Bake for 8 to 10 minutes more or until golden. Completely cool pastry shell in pan on a wire rack.
  • For the filling, in a medium mixing bowl beat together cream cheese and the powdered sugar with an electric mixer on medium speed until fluffy. Stir in 1 tablespoon of the whipping cream. In a small, chilled mixing bowl beat remaining whipping cream until soft peaks form; fold into cheese mixture. Spread filling into the cooled tart shell. Arrange the nectarine or the peach slices in a circular pattern, overlapping slices slightly, on top of the filling.
  • In a small saucepan combine peach or apricot preserves and honey; heat and stir just until melted. Press through sieve, discarding solids. Carefully brush or spoon the glaze over the nectarine or peach slices. Sprinkle with the 2 tablespoons chopped pistachio nuts. Chill up to 1 hour. Gently remove side of the tart pan; carefully transfer the tart to a serving platter. Makes 8 to 10 servings.
Nutrition Facts
  • Calories 335, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 50 mg, Sodium 126 mg, Carbohydrate 36 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 20%, Vitamin C 4%, Calcium 3%, Iron 10%.
  • Percent Daily Values are based on a 2,000 calorie diet
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