Honey and Ginger Nectarine Tart

Ginger and Honey Nectarine Tarts ~  Slice up some of summer’s finest stone fruit for a refreshing nectarine tart.

Nectarine Tart

Honey and Ginger Nectarine Tart

White nectarines are one of the many fruits that I look forward to when the sun starts to feel too close and the evenings get a little too wonky because I can’t cool off.

Somehow having cold fruit always provides a momentary respite from the humidity, the heat and my clothes sticking to me like some Rhino Lining.

Sweet and soft in flesh,  you best have a paper towel nearby or you may just end up looking like those Carls Jr. commercials, with the drippy food all over you face.

Which by the way, might not annoy me so much, if I could look as sexed up as that brunette while eating a cow patty. But before I veer off into a diatribe about contrivances, I’ll re-focus . . .  back to the dessert.

With the hottest month for most of us coming, I thought I would share one of my favorite ways to enjoy some nectarines in this easy to make fruit tart.

You’ll love this. It’s refreshing and delish.

A few notes:

  • As always, buy organic. It makes a huge difference in taste.
  • You can make the tart shells two days ahead of time.
  • Of course any fruit or fruit combination will do-your palate, your preference! Another variation I love is figs and apricots.
  • To scale this down to tartlet bites, use a mini muffin pan to make your shells and dice your fruit to fill them.

Ginger and Honey Nectarine Tarts

Makes six 4 inch tarts or one 9 inch round tart


Tart Shell:
Click here for recipe: http://bit.ly/cS2dck
Click here for tips and a how-to pictorial on making the tart shells: http://bit.ly/b9lx3Q

Vanilla Pastry Cream:
3/4cup of whole milk
1 1/2 tablespoon cornstarch
3 tablespoon sugar
1 large egg
1 large egg yolks
2 tablespoon unsalted butter
2 teaspoon vanilla

5 Palm size nectarines
1/2 cup honey
1/2 cup apricot preserves
1 tablespoon  lemon juice
1 ½ tablespoon grated ginger
1/8 cardamom


Vanilla Pastry Cream:
1. Dissolve cornstarch in ¼ cup of milk.
2. Combine the remaining milk with sugar in a saucepan. Bring to a boil and remove from heat and transfer mixture to a new sauce pot. The new unheated sauce pot will help control the heat.
3. Beat whole egg and yolks into corn mixture.
4. Pour 1/3 of boiling milk into egg mixture, making sure to whisk constantly so the eggs do not curdle.
5. Return remaining milk to boil. Pour hot egg mixture in a stream and continue whisking.
6. Whisk mixture until the cream thickens and comes to a boil.
7. Remove from heat and beat in butter and vanilla.
8. Refrigerate the cream overnight or for at least six hours.

1. Remove stone and thinly slice nectarines. Set aside.
2. Place honey and apricot in a small saucepan over medium heat and bring to a simmer.
3. Add lemon juice and ginger, let steep for 5 minutes.
4. Add cardamom and whisk to incorporate.
5. Toss sliced nectarines in glaze. Use a mesh strainer to remove excess glaze off of fruit.

1. Fill tart shell with pastry cream. Arrange fruit to preference.

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17 Responses to “Honey and Ginger Nectarine Tart”

  1. #
    Megan — July 29, 2010 @ 12:18 pm

    This is sooo beautiful! I don’t think I could eat it…well, maybe I could. :)


  2. #
    Eliana — July 29, 2010 @ 3:39 pm

    This looks absolutely heavenly and almost too good to eat.


  3. #
    Maria — July 29, 2010 @ 4:06 pm

    Seriously??? That is the most beautiful tart!


  4. #
    Amanda — July 29, 2010 @ 4:45 pm

    Simply beautiful. Looks just like a flower, love it!


  5. #
    Xiaolu @ 6 Bittersweets — July 30, 2010 @ 12:52 am

    What a pretty tart. Perfect way to showcase the season’s fruits.


  6. #
    Deanna — July 30, 2010 @ 4:42 am

    this looks DELICIOUS!! I’m not supposed to check your blog at almost 1am… Because it just makes me want treats that there is no way I could make!!


  7. #
    Michelle — July 30, 2010 @ 11:20 am

    Gorgeous, as always. : )


  8. #
    Lisa — August 1, 2010 @ 3:34 pm

    This looks so good and beautiful! You’re one awesome baker! And your writing, I love it.


  9. #
    Nate @ House of Annie — August 2, 2010 @ 9:10 am

    That ginger makes a wonderful difference. Cardamom is a new flavor for me, but I could see how it would match with the vanilla cream.


  10. #
    Ewa — August 2, 2010 @ 4:46 pm

    It looks delicious!!!


  11. #
    Dina — August 4, 2010 @ 11:41 pm

    lovely presentation!


  12. #
    JuanitaMerritt33 — October 26, 2010 @ 1:43 am

    Different people all over the world get the credit loans from different creditors, just because that is simple.


  13. #
    Nancy @SensitivePantry — November 16, 2010 @ 3:13 am

    So very, very beautiful.


  14. #
    Twitter Marketing Tips — December 13, 2011 @ 4:52 pm

    Generally I do not read article on blogs, however I would like to say that this write-up very pressured me to try and do so! Your writing style has been surprised me. Thanks, quite nice post.


  15. #
    teofilo mangione — March 3, 2014 @ 12:32 am

    This is absolutely the most beautiful nectarine tart I have ever seen!


  16. #
    John Marvel — September 9, 2014 @ 7:27 am

    Nothing to add!
    Very useful!
    Thanks for great recipe!
    cocoon bobbin


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