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Nectarine Crumb Tart

Nectarine crumb tart with a buttery cinnamon-spiced crumble and juicy sliced nectarines. The filling bubbles thick as the topping turns golden-brown for a rustic summer dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
resting 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Pie crust base
  • 1 refrigerated pie crust 1 (refrigerated) crust
  • 1 nectarines 5 ripe, sliced
  • 0.33 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.5 tsp ground cinnamon
Cinnamon crumb topping
  • 0.75 cup all-purpose flour
  • 0.33 cup packed brown sugar
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 6 tbsp cold unsalted butter cubed

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the crust
  1. Preheat the oven to 375°F. Press the pie crust into a 9-inch tart pan and prick the bottom with a fork.
Make the nectarine filling
  1. Toss the nectarine slices with the granulated sugar, cornstarch, lemon juice, and cinnamon until evenly coated. Set aside while you prepare the crumb topping.
Prepare the crumb topping
  1. Combine the all-purpose flour, packed brown sugar, ground cinnamon, and salt, then cut in the cold unsalted butter until coarse, pea-sized crumbs form. Keep the mixture crumbly rather than smooth.
Assemble the tart
  1. Arrange the nectarine filling evenly in the tart crust. Spread it to the edges so the fruit bakes uniformly.
Add topping
  1. Sprinkle the crumb topping generously over the fruit. Cover as fully as possible so you get a thick, golden layer.
Bake and cool
  1. Bake for 40–45 minutes, until the topping is golden and the filling is bubbling. Move to a cooling rack and cool for at least 30 minutes before slicing, so the filling sets.

Notes

Pro tip: slice nectarines evenly (about the same thickness) so the filling bubbles at the same rate across the tart. Store covered in the fridge for up to 3 days; reheat slices at 350°F for 10–12 minutes. Freezing: yes—freeze baked slices up to 1 month and thaw overnight in the fridge. For a lighter swap, use part whole-wheat pastry flour in the crumb (replace up to half the all-purpose flour) without changing the bake time.