Go Back

Nectarine Crumb Tart

Nectarine crumb tart with juicy sliced fruit baked under a buttery cinnamon-spiced crumb topping. The filling bubbles thickly as the crust crisps for a rustic, sliceable dessert.
Print Recipe Pin Recipe
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
  

Nectarine filling
  • 1 refrigerated pie crust Use a 9-inch tart or pie crust for easiest fitting.
  • 5 nectarines Slice evenly so the filling bakes at the same rate.
  • 0.33333333333333 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.5 tsp ground cinnamon
Crumble topping
  • 0.75 cup all-purpose flour
  • 0.33333333333333 cup packed brown sugar
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 6 tbsp cold unsalted butter Cubed and kept cold for pea-sized crumbs.

Equipment

  • 1 sheet pan

Method
 

Bake prep
  1. Preheat the oven to 375°F. Press the pie crust into a 9-inch tart pan and prick the bottom with a fork, then place the pan on a sheet pan for easier handling.
Make the filling
  1. Toss the nectarine slices with the granulated sugar, cornstarch, lemon juice, and cinnamon until evenly coated, then spread them in the tart crust in an even layer.
Make the crumb topping
  1. Combine the flour, brown sugar, cinnamon, and salt, then cut in the cold butter until coarse, pea-sized crumbs form.
Assemble and bake
  1. Sprinkle the crumb topping generously over the fruit, covering it fully.
Bake and cool
  1. Bake for 40–45 minutes at 375°F, until the topping is golden and the filling is bubbling. Cool for at least 30 minutes before slicing so the juices thicken.

Notes

For crisp edges and a set filling, keep the butter cold and cool the tart at least 30 minutes before cutting. Refrigerate leftovers in an airtight container up to 3 days; reheat briefly to refresh the topping. Freezing is not recommended since the crumb texture can soften after thawing. For a gluten-free option, swap the all-purpose flour with a 1:1 gluten-free baking flour blend.