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Perfect Nectarine and Brown Butter Almond Tart Recipe with Honey Lavender Cream

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A delightful summer dessert combining a nutty brown butter almond crust with fresh nectarine filling and a delicate honey lavender cream topping. This tart is quick, easy, and perfect for garden parties or casual brunches.

Ingredients

Scale
  • 1 cup (115 g) all-purpose flour
  • ½ cup (56 g) almond flour
  • ½ cup (113 g) unsalted butter, browned and cooled
  • ⅓ cup (67 g) granulated sugar
  • 1 large egg yolk (room temperature)
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 3–4 ripe nectarines, sliced thinly
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons honey (lavender-infused if available)
  • 1 teaspoon dried culinary lavender buds
  • 1 teaspoon vanilla extract
  • Sliced almonds, toasted (optional garnish)
  • Fresh lavender sprigs (optional garnish)

Instructions

  1. Brown the Butter (about 5 minutes): In a light-colored saucepan over medium heat, melt the butter. Stir frequently as it foams and then starts turning golden with a nutty aroma. Once brown specks appear and the aroma is toasty, remove from heat and let cool to room temperature.
  2. Make the Tart Crust Dough (10 minutes): In a mixing bowl, whisk together all-purpose flour, almond flour, sugar, and salt. Add the cooled brown butter, egg yolk, and vanilla extract. Mix until smooth dough forms. Chill for 10 minutes if too sticky.
  3. Press Dough into Tart Pan (5 minutes): Press dough evenly into a 9-inch tart pan, covering bottom and sides. Smooth the base with fingers or glass bottom. Chill in fridge for 15-20 minutes.
  4. Prepare Nectarine Filling (5 minutes): Toss nectarine slices with honey, lemon juice, and cornstarch until evenly coated.
  5. Preheat Oven and Blind Bake Crust (15 minutes): Preheat oven to 350°F (175°C). Line chilled crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5-7 minutes until golden and set.
  6. Assemble and Bake Tart (20-25 minutes): Arrange nectarine slices in overlapping pattern on crust. Drizzle leftover honey mixture on top. Bake 20-25 minutes until fruit softens and crust is golden with bubbling juices.
  7. Make the Honey Lavender Cream (10 minutes): Gently heat heavy cream with lavender buds over low heat for 5 minutes. Strain out buds and cool cream. Whip cream with honey and vanilla until soft peaks form. Chill until serving.
  8. Cool and Serve: Let tart cool completely on wire rack. Spoon or pipe honey lavender cream on top or side. Garnish with toasted almonds and fresh lavender sprigs if desired.

Notes

Chill the dough to prevent shrinking and ensure a crisp crust. Use a light-colored pan for browning butter to monitor color changes. Blind bake the crust to avoid sogginess. Whip cream in a chilled bowl for better volume. Cover crust edges with foil if browning too quickly. Fresh nectarines and real honey are essential for authentic flavor.

Nutrition

Keywords: nectarine tart, brown butter tart, almond crust, honey lavender cream, summer dessert, fruit tart, easy tart recipe

Find it online: https://dahliadishes.com/perfect-nectarine-and-brown-butter-almond-tart-recipe-with-honey-lavender-cream-for-easy-summer-desserts/