Skip to main content

Rustic Nectarine-Blueberry Tart

The dough for this crowd-pleasing tart is easy to work with on hot days—a more butter-rich base would tear or stick.

Ingredients: 

Ingredient Set Name: 

Crust

Ingredients: 

Ingredient Line: 
2 Tbs. sugar
Ingredient Line: 
1 0.25-oz. pkg. active yeast
Ingredient Line: 
2 large eggs, at room temperature
Ingredient Line: 
4 Tbs. butter, melted
Ingredient Line: 
2 cups all-purpose flour
Ingredient Line: 
¼ tsp. salt
Ingredient Line: 
1 Tbs. grated lemon zest

Ingredient Set Name: 

Toppings

Ingredients: 

Ingredient Line: 
1 cup low-fat ricotta cheese
Ingredient Line: 
¼ cup confectioners’ sugar
Ingredient Line: 
1 tsp. vanilla extract
Ingredient Line: 
⅛ tsp. salt
Ingredient Line: 
4 yellow nectarines, pitted and cut into 8 wedges each
Ingredient Line: 
2 cups fresh blueberries

Instructions: 

1. To make Crust: Stir sugar and yeast into 1/2 cup warm (110°F) water. Let stand 5 minutes, or until cloudy.

2. Whisk together eggs and butter in bowl. Whisk in yeast mixture.

3. Combine flour, salt, and zest in bowl. Stir in yeast mixture until soft dough forms. Cover bowl with kitchen towel; set in warm place until doubled in size (about 1 hour).

4. Preheat oven to 375°F. Coat large baking sheet with cooking spray. Punch down dough, and transfer to prepared baking sheet. Press into large rectangle, leaving edges thicker, like a pizza crust.

5. To make Toppings: Whisk together ricotta, confectioners’ sugar, vanilla, and salt in bowl. Spread ricotta mixture over dough, and arrange nectarine wedges in rows. Sprinkle tart with blueberries. Bake 30 minutes, or until Crust is crisp and browned on sides and bottom. Serve warm or at room temperature.

Nutrition Information: 

Calories: 
98
Protein: 
3 g
Total Fat: 
3 g
Saturated Fat: 
2 g
Carbohydrates: 
15 g
Cholesterol: 
24 mg
Sodium: 
84 mg
Fiber: 
1 g
Sugar: 
6 g
Yield: 
Serves 24

Comments on this Recipe

Great recipe! Not too sweet, so nice for breakfast or dessert. Super easy to make, even little kids can help out with this one. It did not need the full 30 minutes of baking in my oven (sea-level).

I love the looks of this recipe, can you help me make it grain free? I know how to substitute flour and granulated sugar how do I substitute confectioner sugar. Any ideas and help appreciated.