Nectarines and Almond Italian Crema Pasticcera Tart

nectarines and crema pasticcera tart

August is the month of nectarines and peaches. They are interchangeable, except for the fuzzy texture of peaches, which nectarines don’t have. They are bald and flavorful, and tend to be firmer – which is a great characteristic for cooking.

There are thousands of recipes where nectarines and peaches are the main characters, and today I want to keep it simple and… let’s say, very traditional. This tart will make you smile, with its wonderful colors, the slightly sour taste of nectarines and the warm aroma of almond. It’s the quintessence of summer in the Mediterranean, in a certain way!

So, buy some fresh and firm nectarines, take your time to make this tart and enjoy it the next day – waiting is always a good idea with tarts.

Nectarines and Almond Crema Pasticcera Tart

For the pastry

270 gr. all-purpose flour

30 gr. yellow corn flour

180 gr. butter

120 gr. icing sugar

3 egg yolks

a pinch of salt

1 rose grapefruit zest


For the crema pasticcera

300 ml whole milk

2 egg yolks

50 gr. caster sugar

20 gr. whole purpose flour

1 tsp almond aroma

To serve

3-4 firm nectarines



For the shortcrust pastry, begin mixing the butter with the egg yolks, then add the sugar and the grapefruit zest. If you don’t have a mixer, use a fork, to keep the butter cold. When the ingredients are well mixed, add the two flours and the salt. Don’t knead the dough too much, just try to form a compact and consistent ball. Refrigerate for 2 hours.

For the crema pasticcera, warm the milk in a small casserole. In the meantime, beat the eggs with the sugar until you obtain a fluffy mixture, then add the flour. Pour the milk and keep stirring, then cook the mixture for 3 to 4 minutes. You need the crema pasticcera to be smooth and firm. Let it cool covered with plastic film.

Now it’s time to cook the shortcrust pastry.


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