Fresh Nectarine and Almond Crumb Tart

We are always excited for the fresh fruit season to begin, and this year is no exception, so if you adore stone fruits like we do, then this buttery nectarine crumb tart is the perfect pick when craving a sweet and juicy homemade dessert!

Ingredients:

• 4 medium nectarines, sliced fairly thin

• Squeeze of lemon

• 2 tablespoons flour

• 3 tablespoons sugar

• 2 tablespoons sliced almonds (for topping before baking)

• Powdered sugar, for dusting (optional)

Dough Ingredients:

• 1 ¼ almond flour

• Pinch cinnamon

• ½ teaspoon salt

• ¼ teaspoon baking powder

• 8 tablespoons unsalted butter, room temp

• ½ cup granulated sugar

• ¼ cup brown sugar

• ½ teaspoon pure vanilla extract

• ½ teaspoon almond extract

• 1 tablespoon water

Preparation:

-Preheat the oven to 350°, and lightly mist a 9” tart pan with a removable bottom (or spring form pan, if you prefer) with cooking spray; line a baking sheet with parchment or foil.

-Prepare the filling by adding the sliced nectarines into a bowl and adding a little squeeze of lemon, then sprinkle over the 2 tablespoons of flour and the 3 tablespoons of sugar, and toss to combine; set aside for a moment.

-Prepare your dough by whisking together the flour, cinnamon, salt and baking powder in a small bowl, and set aside for a moment.

-Add the butter and both the granulated and brown sugars to the bowl of a standing mixer fitted with a paddle attachment, and mix, or “cream” them together until well combined; add in the vanilla and almond extracts, and mix those in to incorporate.

-Then, with the mixer off, add in the dry ingredients (flour, etc), and mix again until crumbles form; add in the tablespoon of water and mix just until large crumbles form, about 30 seconds.

-Reserve about ¾ cup of the crumb dough to use for the topping.

-Gently press the remaining crumb dough into the tart pan until even; then, top with the fruit, spreading it out to make it as even as possible, and sprinkle the reserved crumb dough over top to create the topping, along with the sliced almonds.

-Place the tart onto the parchment or foil-lined baking sheet, and bake for 1 hour, turning half way; allow to cool in the pan for 15-20 minutes, then carefully loosen the tart and remove from pan; allow tart to cool completely before serving. (You can sprinkle with a bit of powdered sugar for a sweet and decorative touch!)