Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Individual Nectarine Tarts

Martha Holmberg

Yield: Yields 8 tarts.

For this simple-to-make tart, you can use purchased frozen puff pastry if you don’t want to make your own.


  • 2 sheets (each about 9-1/2×10 inches) prepared puff pastry (Pepperidge Farm works fine), thawed
  • 2 lb. ripe nectarines, pitted and cut into 1/8-inch slices
  • 1/4 cup sugar
  • 4 Tbs. unsalted butter, cut into small bits

Nutritional Information

  • Nutritional Sample Size per tart
  • Calories (kcal) : 200
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 15
  • Sodium (mg): 30
  • Carbohydrates (g): 25
  • Fiber (g): 2
  • Protein (g): 2


  • Cut each pastry sheet in half lengthwise and then crosswise into quarters. Line two baking sheets with parchment and heat the oven to 425°F.

  • Roll out each pastry rectangle until it’s about 7-1/2×5 inches; don’t worry about keeping it a perfect rectangle. Arrange the pastry bases on the baking sheets, and fold up the two long edges of each base to make about a 1/2-inch border. Arrange the sliced fruit down the center of each rectangle, sprinkle with sugar, and dot with butter. Bake in the hot oven until the pastry is deep golden brown on the bottom and the fruit looks slightly browned around the edges, 20 to 30 minutes. Serve warm.


Rate or Review

Reviews (2 reviews)

  • User avater
    akitty0543 | 06/20/2019

    Super easy to make, and the texture was great, but they were very bland. I think I had the same issue as the other reviewer, where my nectarines weren't particularly flavorful... but the final product just tasted like bland nectarines and plain pastry. I definitely think they could have used more sugar, or tossing the nectarine slices in some sugar before setting them on the pastry, something to make the flavor pop. Topping them with whipped cream could help too. I'll definitely try them again, but I'll need to make a few tweaks next time.

  • kitchenqueen907 | 03/28/2008

    Working with super-hard and flavorless nectarines was my challenge. To help solve the problem I sprinkled them with Penzey's Powder Lemon before adding the sugar, and increased the sugar as well. I used a half-sheet of puff pastry and a whole nectarine for the two tarts - which was just enough for my husband and I. These were super easy to make and turned out to be a delightful morning treat. I will make them again - soon!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks


We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options