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Plum And Nectarine Tart With Creme Fraiche/Sour Cream Sweetened with Brown Sugar

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I absolutely love stone fruits, plums, peaches. nectarines, apricots are all so delicious especially when they are perfectly ripe. Biting into one is pure happiness and along with fresh berries, tomatoes and corn is one of the hallmarks of the summer season. When I visit the farmers market I always over buy, I think its a genetic defect in me, when I see something beautiful like the best of the season fruits and vegetables I always get more than I can reasonably consume. At that point I start thinking of different ways to use the fruit that I haven’t eaten. Such was the case when I found myself with an over abundance of delicious nectrarines and various varieties of plums. I had some pie dough frozen that I needed to use so thought a tart would be lovely.

I used plums that were just perfectly ripe and white and yellow nectarines, tried to make a pretty pattern with the fruit, sprinkled some sugar, cinnamon and flour on, dotted with butter, added a few strands of orange zest and baked. It is really delicious and even better when served with creme fraiche or sour cream gently sweetened with brown sugar.

Since it’s that time again, you know the every Friday event that I rarely miss, Fiesta Friday and what better dish than a delicious stone fruit tart to share with my fellow party goers. It’s Fiesta Friday #123 this week and Angie’s co hosts are Margy @ La Petite Casserole and Linda @ La Petite Paniere

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plum and nectarine tart

makes one 9 inch round or rectangular tart

your favorite pie or tart crust (I used my usual Julia Childs flaky pie crust recipe)

2 ripe nectarines washed and skin left on and sliced

4 plums whatever variety you like, I mixed 2 varieties , sliced

2-3 tbs sugar (depending on sweetness of fruit and your taste)

1-2 tbs flour (depending on how juicy your fruit is)

pinch of cinnamon

pinch of salt

butter for dotting on pie

turbinado or natural sugar to sprinkle on top

optional orange zest

Line your tart pan with pie dough, dock with fork and freeze for 30 minutes. Meanwhile pre heat oven to 400 degree’s. When dough is done remove from freezer, line with parchment and fill with pie weights, beans or whatever you like to use, bake on a parchment lined baking sheet for 20 minutes just so it’s very lightly browned. Remove from oven and cool on rack.

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Slice the fruit and when the pie crust is cooled layer fruit or dump it in whatever you like, sprinkle with the flour, sugar,cinnamon mixture or you can mix the fruit with the mixture and then arrange the fruit, dot with butter, sprinkle a little orange zest (optional) and bake at 375 degrees for 30-35 minutes. Juices will be bubbling and the crust will be a golden brown. Let cool completely before serving.

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Another super easy and delicious recipe is homemade creme fraiche, all you do is add 2 bs buttermilk to 1 cup heavy cream stir to combine , use a glass or ceramic jar, cover with damp paper towel  and secure. Let sit at room temperature (ideal is 72-78) overnight and up to 48 hrs until thick, if your room is cool then it will take longer. Refrigerate after, use generously it’s delicious.

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103 Comments Post a comment
  1. Lovely tart!

    June 10, 2016
  2. This Tart looks amazing Suzanne. Wonderful idea to pair the plums and the nectarines. Thank you for bringing this recipe to the Fiesta! 🙂

    June 10, 2016
  3. I’m right with you Suzanne! Biting into a ripe and juicy nectarine is one of the best things about summer 🙂 We’re just starting to get some at the grocery store here in MI but nothing at the farmers market yet. Lovely tart with a great presentation!

    June 10, 2016
    • Thank you so much Heather, yes to me it’s the very essence of summer. Thank you so much!!

      June 10, 2016
  4. Gasp! Suzanne I kid you not, my mouth started watering the instant I saw the first picture… And sweetened sour cream? Extraordinary. At this rate I’ll need a Monty Python drool bucket. 😉
    Enjoy Fiesta Friday — they’re lucky to have you. Mega hugs.

    June 10, 2016
  5. Absolutely gorgeous!!!!

    June 10, 2016
    • Thanks Mimi, tonight I am making your persilade with scallops.

      June 10, 2016
      • don’t make too much – it doesn’t keep. at least I don’t like the flavor of fresh garlic if it sits around too long, even refrigerated.

        June 10, 2016
      • Dinner for one tonight, will only make enough for one serving. Thank you.

        June 10, 2016
  6. What a beautiful tart! I have the same genetic defect of overbuying at the farmers market. I can’t resist great looking produce. Love your tip on creme fraiche too! Have a great FF Suzanne!

    June 10, 2016
    • Lol, I can’t help myself, I’m a danger to myself. I hate wasting food and try to somehow use what I buy, I sometimes lose some though. Thanks so much Julie. the creme fraiche is wonderful!!

      June 10, 2016
  7. Oh Suzanne, what a gorgeous tart! I wish I could eat a piece right now! I love stone fruits too, and this is such a great use of them. Have a great weekend!

    June 10, 2016
  8. It looks like a work of art! You have such patience 🙂

    June 10, 2016
  9. Looks absolutely delicious Suzanne; well done 🙂

    June 10, 2016
  10. This looks absolutely delicious, and with that cream on top!…all I can say is, “Wow!” My mouth was watering looking at the beautiful photos. I love fruit deserts. I think it’s the sweetness and tartness combined with that wonderful creme fraiche on top. I don’t know… but they’re so good when warm, with a cup of whatever – coffee, tea, cold milk… Can you tell I’m hungry?? haha

    June 10, 2016
    • I LOVE fruit desserts, especially pies and tarts. It’s very bad because I like them so much it’s hard to give them away and I end up eating most of it. Terrible really. Thanks so much!!

      June 10, 2016
  11. Gorgeous! It looks absolutely delicious.

    June 10, 2016
  12. Looks so tasty! Shame my season is backwards to most bloggers. I’m cooking winter food, and everyone else seems to full swing of summer! Great job! 🙂

    June 10, 2016
    • I love winter food when the weather is cold, summer lighter food is what I like to make and take advantage of all the great produce. You have so many farmers I imagine it’s a jackpot of delicious produce.

      June 10, 2016
  13. Oh Suzanne, beautiful and so tasty ! I do want a little piece ! Great ! amitiés et bises de france 🙂

    June 10, 2016
    • Thank you France, wish you were here so I could give you a piece of tart mon amie!!

      June 10, 2016
  14. Oh, this looks so nice and easy!

    June 10, 2016
    • It is very easy thanks Sarah!!

      June 10, 2016
      • I got some nectarines this weekend – if any survive until midweek (unlikely, as I tend to under buy these things), I will have to try it out!

        June 13, 2016
  15. This is gorgeous ! I love the way you have done this Suzanne. I have never done a fruit tart like this, so I am willing to give it a try. No guarantees, mine will look as good as yours, but hopefully it will taste just as good 🙂

    June 10, 2016
    • Super easy Lynne, I am not good at that sort of thing so if I could do it anyone can. Arrange slices starting with nectarine going around first nectarine then plum alternating. Skin side up. Thank you so much.

      June 10, 2016
  16. Hmmmm…yummilicious! Plum and nectarine make a very good combo!

    June 10, 2016
  17. Oh wow what a beautiful tart! I have a weakness for fruit tats and I’m totally drooling over this one. I will definitely bake one soon… 🙂

    June 10, 2016
  18. What a great looking tart Suzanne , I love love all stone foods and just like you I always buy too much . Because of you I have fallen in love with pugs. I have to stop and pet them while talking to the owner . Winston , yes the owner named him after Churchill, is such a cute old dog. Have a lovely weekend .

    June 10, 2016
    • Oh how wonderful, I adore pugs, their quirky personalities, great disposition and sweet squishy faces make them irresistible to me. Thank you so much.

      June 10, 2016
  19. This looks soooo good! I think I have the same genetic defect 🙂 I think it’s called EyesBiggerthanStomachitis 😛 Lovely tart – it’ sthe perfect way to showcase the season’s best produce 🙂

    June 10, 2016
    • We should form a support group for all of us with this defect. A cooking club to use up all the excess that somehow finds its way into our kitchens. Thank you so much Ahu.

      June 10, 2016
  20. What a gorgeous tart Suzanne, and I love the idea of sweetening sour cream with brown sugar. Who knew? The combination of flavors must be dynamite! (as usual, kisses to Percy!)

    June 10, 2016
    • It is really good the sweetened sour cream with the tart is wonderful. Thank you so much Kathryn.

      June 10, 2016
  21. Mmm, yum! I can’t wait for local fresh fruit to arrive in my area. Your tart is just gorgeous!

    June 10, 2016
    • Thank you so much Mary, I am still waiting for the berries. No sign of a strawberry at my market and I don’t want to travel to find them. Hoping tomorrow is the day.

      June 10, 2016
      • Local strawberries should be around toward the end of the month here. Enjoy yours!

        June 11, 2016
  22. Suzanne, what a delicious looking tart! So simple too! Thanks for sharing! Happy FF!

    June 10, 2016
  23. i adore this recipe! love a good fruit tart. especially one that contains créme fraîche! i eat that stuff by the spoonful. Xx

    June 10, 2016
    • Thank you Thalia, I too love fruit tarts and I’m with you on the creme fraiche, by the spoonful.

      June 10, 2016
  24. Such a lovely and delicious tart!

    June 10, 2016
  25. Reblogged this on ravenhawks' magazine and commented:
    Beautiful tart, looks yummy.

    June 10, 2016
  26. So beautiful! I love how it looks like a flower!

    June 11, 2016
    • Thanks Rebecca, I see so many beautiful tarts and wanted to give it a try carefully placing the fruit in a pattern.

      June 11, 2016
  27. YUM – I have some white peaches to give this a try!

    June 11, 2016
    • Thank you so much, yes I used some white nectarines in this, love them.

      June 11, 2016
  28. What a great pie this seems to be, so summery and fresh because of the creme fraiche 🙂

    June 11, 2016
    • I love creme fraiche and how easy it is to make. Works like a charm every time and it’s fab with fruit desserts. Thanks so much.

      June 11, 2016
  29. I want to take it out of the screen and eat it. Yum

    June 12, 2016
  30. you are killing me.This looks absolutely mouth watering amazing!

    June 12, 2016
  31. This tart looks yummy, and like a perfect seasonal summer dessert.

    June 12, 2016
  32. What a yummy-looking tart! Plums and nectarines are a great combination! 🙂

    June 12, 2016
  33. The dish looks spectacular !! Thanks for sharing this recipe. Keep posting 😄

    June 13, 2016
  34. I never knew making crème fraiche was so easy…thanks for sharing, Suzanne! I now feel educated for the day. 😉 Fabulous looking tart, as well. And your right…a perfectly ripened stone fruit is pure happiness!

    June 13, 2016
    • It is so easy it’s almost ridiculous. I make it all the time now. Delicious too!!

      June 13, 2016
  35. Beautiful presentation, Suzanne. I can taste that tart from California!

    June 13, 2016
    • Thanks do much Patty hope to see you this year!! Hope you are doing well😃😘

      June 13, 2016
      • Latest dates are the second weekend in September! Hopefully you will be around and free??

        June 13, 2016
      • I will be around. Can’t wait to see you.

        June 13, 2016
  36. Stunning tart!

    June 13, 2016
  37. I’m a stone fruit lover as well, my fridge is already packed with peaches and plums! I’ll have to try this this weekend 🙂

    June 13, 2016
  38. Scrumptious tart!

    June 14, 2016
  39. I love stone fruits as well and this looks delicious!

    June 15, 2016
    • Thanks so much stone fruits are so good and my favorite fruits of summer!!

      June 15, 2016
  40. Your tart is so beautiful, Suzanne! I love the combination of flavors. It’s so funny, I just made a nectarine crumble yesterday! But I love the addition of plums and the orange zest that you put in yours. I can imagine how yummy that must have been! I completely agree with you, that biting into a ripe peach or nectarine is pure happiness, and especially if it is in the form of a tart! 🙂

    June 15, 2016
    • Thank you so much Shari, isn’t it the best. Every year Food52 features peaches and nectarines from a place called Frog Hollow Farm, the peaches remind me of the first Georgia peach I ever tasted and that was as a child. I can still remember how wonderful it is, they are expensive but biting into one of them reminds me of that first peach. It is like the heralding of summer. Peach pie and tart is so good, adding the plums was just an experiment that turned out really well thankfully.

      June 15, 2016
  41. This tart looks delicious. I didn’t realise it was possible to make creme fraiche at home – thank you for sharing how it’s done.

    June 15, 2016
    • Thank you so much, yes not only can you make it at home but it’s ridiculously easy. Just remember one cup milk, 2 tbs buttermilk, let sit at room temp covered with cloth or paper towel about 24 hr’s and voila, creme fraiche.

      June 15, 2016
  42. Suzanne, I am in awe how gorgeous your plum and nectarine tart looks! And, I know how wonderful it must taste. Also, I did not know how simple it is to make homemade creme fraiche. I just love this post! 😀

    June 16, 2016
    • Fae, it is incredibly simple to make creme fraiche, you should do it. The tart is wonderful, the fruit was just right, not too sweet or tart. I do love a fruit dessert.

      June 16, 2016
  43. Wow, gorgeous, Suzanne! As soon as I have time and as soon as the local plums start appearing, I’ll make this. Love, love!! And love that tip on homemade creme fraiche, too!

    June 16, 2016
    • Thanks so much Angie, I just love making desserts with summer fruits. Stone fruits especially, honestly I never realized how easy it is to make creme fraiche. I bought a bottle of good buttermilk at Whole foods and before it’s gone am going to make another batch.

      June 17, 2016
  44. Your tart looks absolutely delicious, Suzanne. I love all summer fruits, and tarts and flans are a great way to use up any extras. Your recipe for creme fraiche is great. I’ll be trying both very soon. We already have a great stash of peaches and nectarines in the house!

    June 17, 2016
    • Thanks Millie, oh lucky you, love peaches and nectarines and the creme fraiche with them is wonderful.

      June 17, 2016
  45. This is one delish looking tarts and I love the creme fraiche. Gosh it’s pricey and hard to find at the groceries.

    Mollie

    June 17, 2016
    • It is pricey, and I always bought it but now that I know how to make it I will never buy it again. Thanks so much Mollie.

      June 17, 2016
  46. Peaches, plums, nectarines– you’re right Suzanne, they are one of the best parts of summer. (and I’m with you on the over-buying when the fruit looks beautiful and smells great!). This is a gorgeous tart– I wouldn’t have thought of mixing the fruits– or adding orange zest! You’re making me want to get baking with the peaches I have in the bowl on the counter… Fun post! take care…

    June 17, 2016
    • I always mix fruit, mix berries to me it makes it more interesting. Thank you so much Rhonda. I don’t know why I added orange zest, it was nice though, even lemon zest would be good.

      June 17, 2016

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