These Fresh Nectarine Tarts with Lemon Mascarpone filling are light-tasting, and a delightful treat perfect for breakfast, brunch or even dessert. They’re easy to make and feature a creamy and delicious filling with fresh, juicy nectarines! And don’t forget to check out all the delicious nectarine recipes by the Foodie Mamas linked at the end of this post!
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Is there anything better than fresh, seasonal fruit in the summertime? Of all the things I look forward to every summer, the produce is definitely near the top of the list. Snacking becomes so healthy and easy – we just grab whatever fresh fruit is lying around and go to town. And it helps that my kids love fruit as much as I do, and nectarines are one of their favourites.
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Looking for more fruit-inspired recipes? Try these Honey Glazed Fruit Tarts with Vanilla Bean Custard Filling, or this delicious Rhubarb Streusel Cake!
These tarts are just the perfect sweet treat for summer! And that drizzle of maple syrup just takes these to the next level!
Looking for more fruit-inspired recipes? Try these Honey Glazed Fruit Tarts with Vanilla Bean Custard Filling, or this delicious Rhubarb Streusel Cake!
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This month, Manju from Cooking Curries is featuring a Brown Butter Nectarine Crisp with Raspberries!
I can’t wait to try this delicious Nectarine Ginger Jam from Emily at Best of This Life!
I just love this Grilled Nectarine Prosciutto Pizza from Ali and Home and Plate!
And doesn’t this Nectarine Skillet Cake from Lucy at Turnip the Oven look delicious??
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Fresh Nectarine Tarts with Lemon Mascarpone Filling
These Fresh Nectarine Tarts with Lemon Mascarpone Filling are light-tasting, and a delightful treat perfect for breakfast, brunch or even dessert!
Recipe: Ingredients
- 1 sheet of frozen puff pastry thawed in the fridge overnight
- 1 egg
- 1 tbsp water
- 1 tbsp turbinado sugar
- 250 g Mascarpone cheese at room temperature
- 1/3 cup powdered sugar
- zest of 1/2 lemon
- 1 cup whipped cream or whipped topping, if desired
- 2-3 fresh nectarines pitted and cut into slices with the skins on
- 2-3 tablespoons real maple syrup
Recipe: Instructions
- Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet with a piece of parchment paper.
- Using a knife or pastry cutter (a pizza cutter works great too!), cut the sheet of puff pastry into 4 squares equal in size and shape and arrange them on the prepared baking sheet with lots of space between them.
- Slice a smaller square inside the larger one, creating a 1.5cm border around the edge of each piece of the puff pastry dough. Be careful not to slice all the way through the dough - just about halfway through the thickness of the dough.
- Use a fork to dock the inner square of puff pastry dough (poke holes in it). This will prevent the inner square from rising up as much as the outer border will when it's baking and it will create the perfect shape for the fillings.
- Beat the egg and the 1 tbsp of water and brush the borders of the puff pastry dough very lightly with this mixture. You'll have tons of the egg wash left over...don't overdo it, or you'll end up with very egg-y edges, and nobody wants that!
- Sprinkle the borders of the puff pastry dough with the turbinado sugar and bake at 400 degrees Fahrenheit for about 15 minutes, or until the pastries are a light golden brown, especially around the edges.
- When you take them out of the oven, immediately push down the middle square lightly with the back of a spoon or fork. It will probably have risen up a bit during baking and it's important that it's lower than the golden, sugary border.
- Let the pastries cool to room temperature while you prepare the mascarpone filling.
- Using a stand mixer fitted with the paddle attachment (or a hand mixer) combine the Mascarpone cheese with the powdered sugar and the lemon zest until the mixture is smooth.
- Fold in the whipped cream or whipped topping with a rubber spatula.
- Spread the Mascarpone mixture into the tart shells once they've cooled completely. Gently top with the slices of nectarine and a drizzle of maple syrup.
- Serve immediately.
Recipe: Nutrition
Nutrition Facts
Fresh Nectarine Tarts with Lemon Mascarpone Filling
Amount Per Serving (1 serving)
Calories 782
Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 26g163%
Cholesterol 115mg38%
Sodium 205mg9%
Potassium 240mg7%
Carbohydrates 58g19%
Fiber 2g8%
Sugar 26g29%
Protein 11g22%
Vitamin A 1273IU25%
Vitamin C 4mg5%
Calcium 130mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
These tarts look like the perfect summer dessert! I love the drizzle of maple syrup over the top, and puff pastry makes them so easy. Pinning!
Thanks so much Lucy!