Prepare yourself for this winning summertime combination: a nectarine mascarpone tart featuring thinly sliced nectarines, fluffy mascarpone cream filling, and a crispy almond crust.
I picked up these beautiful nectarines from Fruitwood Farms at the Collingswood Farmer’s Market, and they did not disappoint. I’m so glad I bought extra to snack on.
It’s no secret, things have been a bit slow around here. On August 13, Shea had a fibrocartilaginous embolism (FCE), essentially a stroke in her spinal chord. It started with some stiffness in her back legs and by the middle of the next day, her back legs and tail were paralyzed. This all came completely out of nowhere.
We are incredibly grateful for a great veterinary team who are helping us to get her back up and moving. She’s on lots of medications, wearing diapers, and cruising around in her wheelchair whenever she’s not sedated.
It’s been three weeks now and she has a bit more feeling in her back and her tail has started wagging occasionally. She’s been her happy, loving self through this entire experience, so we’re optimistic she’ll recover.
Anyway – with all this going on in our lives, cooking has taken a back burner. That makes this nectarine mascarpone tart to be an easy pick. It’s super simple and quick but looks elegant and time-consuming. Those types of recipes are my favorite because it can make life feel like it’s completely put together (even when it isn’t).
Nectarine Mascarpone Tart
Your new summer favorite: thinly sliced nectarines, fluffy mascarpone cream filling, and a crispy almond crust.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- 2 cups almond meal
- 2 tablespoons granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 tablespoons cold butter, sliced into 1/8 inch chunks
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup heavy cream
- 8.8 oz container mascarpone cheese
- 1/4 cup powdered sugar
- 5–6 nectarines, thinly sliced
- Preheat the oven to 350 degrees and grease an 8-inch tart tin, set aside.
- Add the almond meal, sugar, baking soda, and salt in a food processor and set aside.
- Add the egg, vanilla, and butter chunks. Pulse just until the mixture forms a ball.
- Press the dough into the tart tin and prick several times with a fork. Bake for 10-12 minutes until slightly golden around the edges.
- In the bowl of a stand mixer, whip together heavy cream until it holds soft peaks.
- Add mascarpone cheese and powdered sugar. Mix until well combined and fluffy.
- Starting from the outside, place a ring of nectarine sliced around the tart. Add additional rings until you reach the center.
This tart would also be delicious with a standard pie crust. Make your own or use a store-bought refrigerated crust to make this recipe even easier.
Don’t have a tart tin? Use a pie tin, it just may be a little trickier to get the slices out.