Our strategy for purchasing stone fruit at the farmers market goes like this: “We’ll take two of each peach and nectarine variety, please.” What that means is that I eat nectarines and peaches over the sink every day, and still find myself eyeing more ripe fruit than I can possibly consume.
I make some into Stone Fruit Slaw. I grill some to eat with pork chops. This week I made salsa. The thing is, it’s been so good that I haven’t even wanted to cook it, but knew that I wanted to make some kind of dessert out of it. With custard.
Fresh, juicy nectarine slices on maple-sweetened custard, to be exact.
This summer dessert has 3 components: the crust, the custard, and the fresh fruit on top. Don’t let that intimidate you though, none of it is difficult. It’s best to wait until you’re ready to serve it to arrange the fruit on top, but the rest of the tart can be made ahead of time.
Two more reasons to love this dessert:
- Virtually any fruit can take the place of the nectarines. Simply top the chilled tart with whatever fruit you have on hand.
- The entire thing only has 1/4 cup + 1 tablespoon of maple syrup!
I used a version of my go-to tart crust for this one, but if you’re nut-free, just follow the crust from my Grapefruit Tart. If butter isn’t your thing, use ghee or melted coconut oil.Print
Creamy maple sweetened custard topped with fresh, juicy nectarines: What could be better?
for the crust:
- 2 tablespoons melted butter
- 1 tablespoon maple syrup
- 1 large egg
- 1 1/2 cups almond flour
- 1/2 cup tapioca starch, more if needed
- 1/4 teaspoon salt
for the filling:
- 1 can full fat coconut milk (about 1 3/4 cups)
- 3 large eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- pinch salt
- 5–6 ripe nectarines
- Preheat the oven to 325°F.
- Make the crust: In a large bowl, whisk the melted butter, maple syrup, and egg to combine. Add the almond flour, tapioca starch, and salt. Mix to thoroughly combine. If the dough is still sticky, add a tablespoon of tapioca starch at a time until you’re able to form it into a ball without it sticking to your hands. Press into a 10-inch tart pan. It will be thin, so take your time to get it spread out and up the sides. Place on a baking sheet (It’s easier to move in and out of the oven this way)
- Make the custard: Heat the coconut milk in a medium sauce pan until steaming. In a large bowl, whisk the eggs with the maple syrup, vanilla extract, and salt. Gradually whisk in the heated coconut milk.
- Pour the custard into the prepared tart shell through a fine mesh sieve (to catch any cooked egg bits).
- Bake for 25-30 minutes, or until the custard is set in the center. Allow to cool for 20 minutes or so before transferring to the fridge to chill completely.
- When ready to serve: slice the nectarines thinly and arrange on top
For a nut-free version, use the crust from this tart instead.
Keywords: nectarine custard tart
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