As we wave good-bye to summer and welcome in the Fall, who doesn’t want a delicious dessert to serve? Try this Autumn Harvest Dessert: Ripe Nectarine Tart recipe and satisfy your sweet cravings. This is an easy to prepare and quick to make recipe that you’ll surely love. Take your home cooking into the next level and see how your loved ones enjoy their every bite.

Autumn Harvest Dessert: Ripe Nectarine Tart

Image via: Drizzle and Dip

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Ingredients

1/2 (15-oz.) package refrigerated pie crusts
3/4 cup sugar
2 cups milk
1/3 cup all-purpose flour
4 large eggs
1/2 teaspoon almond extract
3 nectarines, cut in wedges
1/4 cup honey

Image via: Kcet

Procedure

1. Preheat oven to 425°. Fit piecrust into a 9-inch tart pan with removable bottom; trim off the excess pie crust along edges. Line crust with aluminum foil, and fill with pie weights or dried beans.
2. Bake at 425° for 8 minutes. Remove weights and foil, and bake 3 to 4 more minutes or until golden brown. Remove from oven, and cool on a wire rack 20 minutes or until completely cool.
3. Whisk together sugar and next 3 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until thickened. (Mixture should be a chilled-pudding-like thickness and will just begin to bubble and be thick enough to hold soft peaks when the whisk is lifted.) Remove from heat; whisk in almond extract, and immediately spoon into cooled tart shell. Cover with plastic wrap touching the surface, and chill 4 hours.
4. Arrange nectarine slices decoratively over top of tart.
5. Microwave honey in a microwave-safe bowl at HIGH 15 seconds or until warmed; brush evenly over nectarines.

The whole process should take you around an hour. The difficult part is actually when you will be waiting for the Late-Summer Ripe Nectarine Tart to chill. So, don’t wait for summer to end without having a bite of this delicious recipe. But you can serve this tasty tart recipe anytime, at any season.

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