Nectarine, Peach, and Ginger Tart Recipe

Name: Nectarine, Peach, and Ginger Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 knob ginger; ⅓ cup sugar; 1 cup all-purpose flour; ¼ teaspoon salt; 7 tablespoons butter; 1 tablespoon milk; 2 peaches; 3 nectarines; 2 tablespoons candied ginger; 2 tablespoons sour cream; 1 egg; 1 tablespoon brown sugar

Servings: persons

1 knob ginger
⅓ cup sugar
1 cup all-purpose flour
¼ teaspoon salt
7 tablespoons butter
1 tablespoon milk
2 peaches
3 nectarines
2 tablespoons candied ginger
2 tablespoons sour cream
1 egg
1 tablespoon brown sugar

1
Peel the ginger and grate it using the small holes of a cheese grater.
2
Discard the woody fibres and save the pulp and juice.
3
Prepare the shortcrust pastry, adding the ginger's pulp and juice at the same time as the butter.
4
Line a 10-inch tart pan with the dough as instructed, cover with plastic wrap, and refrigerate for 30 minutes, or up to a day.
5
Preheat the oven to 350F Bake the tart shell for 15 to 20 minutes, until golden, keeping an eye on it.
6
While the dough bakes, peel the peaches (this is easier if you blanch them first by putting them in a pan of simmering water for a minute); no need to peel the nectarines.
7
Core and slice the fruit, about 12 slices per fruit, and put the slices in a colander to drain for 15 minutes if they are very juicy.
8
(Save the juices to drink).
9
Dice the candied ginger finely and set aside.
10
In a medium mixing bowl, whisk together the cream and egg.
11
When the crust is golden, remove it from the oven (leave the heat on) and let cool for 5 minutes.
12
Arrange the fruit in a circular pattern over the crust, starting from the outside.
13
Pour the egg mixture evenly over the fruit; it will look a little thin.
14
Sprinkle with brown sugar - 1 tablespoon if the fruit is very sweet, 2 or 3 if it isn't - and candied ginger.
15
Bake for 25 minutes, until the fruit is softened.
16
Turn off the oven and leave the tart in the closed oven for another 10 minutes.
17
Transfer to a rack to cool completely before serving.
18
(The tart can be prepared up to 8 hours ahead.
19
Cover with foil and keep at room temperature.
20
).

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 knob ginger, ⅓ cup sugar, 1 cup all-purpose flour, ¼ teaspoon salt, and more.

Yes, Nectarine, Peach, and Ginger Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nectarine, Peach, and Ginger Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions