Print Options

Back to Nectarine Blueberry Tart >

Include these items:

Taste of Home Logo

Nectarine Blueberry Tart

 Nectarine Blueberry Tart
To ripen nectarines, place in a brown paper bag along with an apple. Store at room temperature for several days.—Taste of Home Test Kitchen, Greendale, Wisconsin
10-12 ServingsPrep: 40 min. Bake: 20 min. + chilling


  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 cup all-purpose flour
  • Dash salt
  • 1/2 cup sugar
  • 2 tablespoons plus 2 teaspoons cornstarch
  • Dash salt
  • 1-1/2 cups milk
  • 2 egg yolks
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups sliced fresh nectarines
  • 1/2 cup fresh blueberries


  • In a small bowl, cream the butter and sugar until light and fluffy.
  • Add the flour and salt; mix until a ball forms. Cover and
  • refrigerate for 1 hour. Press pastry onto the bottom and up the
  • sides of a greased 9-in. tart pan with removable bottom. Place pan
  • on a baking sheet. Bake at 350° for 18-20 minutes or until
  • golden brown. Cool on a wire rack.
  • For pastry cream, combine the sugar, cornstarch and salt in a
  • saucepan. Stir in milk until smooth. Cook and stir over medium heat
  • until thickened and bubbly. Reduce heat; cook and stir 2 minutes
  • longer. Remove from the heat. Beat a small amount of hot filling

2 of 2

Nectarine Blueberry Tart (continued)

Directions (continued)

  • into egg yolks; return all to the pan, stirring constantly. Bring to
  • a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
  • Gently stir in vanilla. Pour into another small bowl; cover with
  • plastic wrap and refrigerate, without stirring, until chilled.
  • Just before serving, pour pastry cream into tart shell. Arrange
  • nectarines and blueberries on top. Refrigerate leftovers. Yield:
  • 10-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 207 calories, 10 g fat (6 g saturated fat), 60 mg cholesterol, 118 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.