Nectarine-Cherry Tart with Oat Crumble Topping

Drizzle the warm tart with heavy cream for an extra special treat.

Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 1 prepared pie crust (9”)
  • 2 large ripe nectarines, unpeeled and thinly sliced
  • 2 cups fresh or frozen pitted cherries
  • ½ cup firmly packed brown sugar
  • 3 Tbsp. instant tapioca
  • 1 Tbsp. firm butter, diced
  • 1 tsp. vanilla extract
  • 1 cup quick oats
  • ½ cup sugar
  • 3 Tbsp. flour
  • ¼ cup butter


  • Preheat the oven to 350°F.
  • Press the prepared pie crust into the bottom and sides of a greased tart pan with a removable bottom, and cut off excess.
  • Filling: Toss the nectarine slices and cherries together, then add ½ cup brown sugar and tapioca. When this mixture is well combined, add the butter and vanilla extract. Spoon the mixture into the tart crust.
  • Topping: combine the oats, ½ cup sugar, flour, and butter and mix until crumbly. Sprinkle over the filling and press down gently.
  • Bake until topping is brown, about 30 minutes. Serve warm.