Last week we had snow on the ground in my neck of the woods.
Today is an entirely different scene with sunny skies and temps near 80 degrees.
I think that means that spring has finally arrived… for real.
This Orange Syrup-Drizzled Nectarine Tart has a grownup twist on flavor and is the perfect treat for warmer days and beautiful weather.
This is the kind of light dessert that could be served after dinner, lunch or how about this…. a picnic.
The cake is deliciously soft and moist and the embedded nectarines provide a fresh bite of flavor that feels unexpected (even though you know it’s coming).
I think it’s also just a really pretty dessert.
Keep scrolling for the full, downloadable recipe.
Orange Syrup-Drizzled Nectarine Tart
Ingredients
- 2-1/2 nectarines halved
- 1/4 cup superfine sugar for saucepan
- 6-1/2 tablespoons of butter softened
- 1/2 cup of superfine sugar for batter
- 2 eggs
- 1 cup almond flour
- 1/4 cup all-purpose flour
- 2 teaspoons finely grated lemon rind 2 large lemons will be enough
- 1/4 teaspoon baking powder
Instructions
- Slice nectarines in half and gently remove the seeds.
- Sprinkle 1/4 cup of sugar in saucepan and place cut nectarines (cut side down).
- Cook on medium heat until sugar dissolves and cut side of nectarines are golden.
- Place butter and 1/2 cup sugar in food processor and pulse until ingredients are combined.
- Add eggs, almond flour, all-purpose flour, lemon rind and baking powder.
- Pulse until well combined.
- Preheat oven to 320 degrees.
- Spray tart pan with cooking spray. (I used a 13-1/2″ x 4-1/2″ fluted tart pan with removable bottom).
- Spread batter evenly in tart pan.
- Gently push nectarines into the batter with sliced side facing up.
- Make sure the nectarines are evenly spaced.
- I placed the tart pan on a baking tray just in case any batter seeped out of the removable bottom.
- Bake tart for 25-35 minutes until golden brown.
- Serve with homemade whipped cream if you want to be really decadent.
The other thing that makes this a most divine-tasting dessert an orange syrup that is super easy to make and only requires three ingredients (full recipe is below).
The orange drizzle not only gives the tart a nice shiny presentation but it also adds a grownup taste to this already-delicious dessert.
That’s because the key ingredient is an orange liqueur.
Don’t worry, you can’t get drunk on it but with a topping like that, you just may end up eating more than one slice of this orange syrup-drizzled nectarine tart.
Ooh-la-la.
Orange Syrup
Ingredients
- 1 cup orange juice
- 1/2 cup sugar
- 1/4 cup orange liqueur I used Grand Marnier
Instructions
- Gently whisk orange juice, sugar and orange liqueur in a small saucepan.
- Bring contents of saucepan to a light boil and reduce heat.
- Continue to whisk for about 10 minutes.
- Remove from heat and set aside and allow to cool completely.
- Syrup will thicken a bit as it cools.
OK, how amazing does that drizzle look.
When I served this to my husband, Boris last night, I added a small dollop of homemade whipped cream too.
The whole thing was almost too pretty to eat.
By the way, if you’ve been wondering where I’ve been lately… it’s been an extremely busy few months around here and it has nothing to do with this beautiful tart.
We’ve all been on the road quite a bit participating in admitted-student college visits for my youngest, Jordy.
Regular readers of this blog know Jordy well. He’s my invaluable blog helper and right hand man.
Well, he’ll soon be college-bound which is so hard to believe. Time flies.
I’ll fill you in a lot more about that later in an upcoming post (sniffle, sniffle).
For now, I’ll leave you with one more mouth-watering view of my new favorite dessert.
Thanks for stopping by.
Happy day to you.
I’ll see you back here next time. ♥
I love following your blog, Lisa…I always gush over your magnificent photos. And now your youngest is almost off to college…oh my…I’ve always chuckled about him as your blog helper and was inspired to have my youngest as my blog helper too. My model, cook in the kitchen, and sometimes photographer. So sweet…hold on to the memories…as we know so well, they fly by in a twinkle. 🙂
Thanks so much, Jeanne.
You are such a sweet supporter and I’m glad we’re blogging friends.
I’m not sure what I’m going to do when my little helper (who is not so little anymore) leaves the nest for college.
I guess I’m going to have to try to figure out how to hold my light reflectors and other gear myself (just to name a few).
So happy to read, I’ve inspired helpers for your creative efforts too.
Happy weekend!
Oh! YUM! YUM! YUM! Both the tart and your photos. I don’t know how you can keep getting better and better. Two years ago I thought your photos were excellent. And the weather? I don’t want to talk about it. Today it’s in the 70’s and Monday it’s supposed to snow. I just want to sit down and wail!! My poor flowers aren’t. We had a few daffodils pop up but I don’t know what is going to happen to the rest. Anyway, love your post and sending you a huge hug!! 🤗
Thanks so much, Marisa.
I really appreciate that.
And I know what you mean. Blooms are finally starting to peek out around here and I’m afraid that we’ll get another surprise cold snap.
Keeping my fingers crossed that more 7-8- degree days are ahead.
Hope you enjoy the upcoming weekend.
this looks yummy – I may have to try this and bring it into the office! I’m sure having your youngest head off to college is bittersweet – we want them to grow and become their own person, but we want them home and close to us as well. How lovely that you have 80 degree temps – we went up to 64 yesterday…heat wave…back to reality today with temps in the high 30s – very cold spring here in New England.
Thanks, Suz.
Oh, I hope you get another heat wave soon. This has definitely been a weird-weather season so far.
Your co-workers will love this dessert.
One tip, if you make the orange syrup (it really makes the dish), wait until you get to the office to pour it.
I think the tart will travel and present neater that way.
Let me know how your friends like it.
Happy weekend to you.
This tart looks amazing ! Thank you !
Thanks. I’m glad this tart looks delicious to you.
It’s such an easy recipe too.
Have a wonderful week.
OK now how did I miss this post!!! This tart looks and sounds amazing Lisa! And you know me …I love easy and something that looks like I know what I am doing! You knock me over with your photography!! Have a great weekend!!
Thanks so much, Shirley.
This tart is really delicious. I think it’s the almond flour instead of the all-purpose flour. If you make it, be sure to add a few extra nectarine halves to the top of the batter. That’s what I’m going to do next time around. Hope all is well on your end. Happy Memorial Day weekend.