Pies & TartsJapanese-AmericanMedium

Miso-Glazed Nectarine and Cornmeal Breakfast Tart

Name: Miso-Glazed Nectarine and Cornmeal Breakfast Tart
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Japanese-American
Ingredients: 1 cup (125 g) all-purpose flour; ½ cup (85 g) polenta or cornmeal, finely ground; ¼ tsp (1½ g) fine sea salt; 2 tbsp (25 g) granulated sugar; 6 tbsp (85 g) unsalted butter, cold, cut into ½-inch (1.25 cm) cubes; 1 large egg yolk; 3 tbsp (45 ml) ice water; 4 fresh nectarines, medium, halved and pitted; 2 tbsp (36 g) white (sweet) miso paste; 2 tbsp (28 g) unsalted butter; 1 tbsp (21 g) honey or light agave syrup; 2 large eggs, at room temperature; 1 large egg white, at room temperature; ¼ cup (50 g) granulated sugar; 2 tbsp (16 g) cornstarch; ½ tsp (2½ ml) vanilla extract; ⅛ tsp (¾ g) fine sea salt; ¼ cup (28 g) sliced almonds, lightly toasted (optional)

From the MyKitchenBank Kitchen

A crisp cornmeal shortbread crust topped with a delicate custard-based filling and roasted nectarines glazed with white miso and brown butter. The miso adds subtle umami depth that enhances the stone fruit's natural sweetness, while cornmeal brings gentle texture to the crust. Elegant enough for brunch yet simple enough for a weekday morning.

Prep: 30 min
Cook: 45 min
Wait: 45 min
Total: 2 hr
Makes: 1 tart (8 slices)

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Ingredients

8 servings

For the cornmeal crust
1 cup (125 g) all-purpose flour
½ cup (85 g) polenta or cornmeal, finely ground
¼ tsp (1.5 g) fine sea salt
2 tbsp (25 g) granulated sugar
6 tbsp (85 g) unsalted butter, cold, cut into ½-inch (1.25 cm) cubes
1 large egg yolk
3 tbsp (45 ml) ice water
For the filling and topping
4 fresh nectarines, medium, halved and pitted
For the miso glaze
2 tbsp (36 g) white (sweet) miso paste
2 tbsp (28 g) unsalted butter
1 tbsp (21 g) honey or light agave syrup
For the custard filling
2 large eggs, at room temperature
1 large egg white, at room temperature
¼ cup (50 g) granulated sugar
2 tbsp (16 g) cornstarch
½ tsp (2.5 ml) vanilla extract
⅛ tsp (0.8 g) fine sea salt
For garnish (optional)
¼ cup (28 g) sliced almonds, lightly toasted (optional)

Equipment (9)

9-inch (23 cm) tart pan with removable bottom
Medium mixing bowl
Small saucepan
Large mixing bowl
Whisk
Wooden spoon
Pastry brush
Baking sheet
Cooling rack

Steps

Before you start

Preheat oven to 375 °F (190 °C)
Cut nectarines and brush with miso glaze at least 15 minutes before baking so flavors meld
Have a 9-inch (23 cm) tart pan with removable bottom ready
Use white (sweet) miso, not red or barley miso, for the best results

1
Make miso glaze
- In a small saucepan over medium-low heat, melt 2 tbsp (28 g) butter.
- Whisk in 2 tbsp (36 g) white miso until smooth (the mixture will thicken slightly).
- Stir in 1 tbsp (21 g) honey until combined.
- Remove from heat and cool for 2 minutes.
- The glaze should be thick but brushable.
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Ready when: Glaze is smooth and pale amber, slightly thickened
Tip: Don't boil the miso—high heat destroys its complex flavor
2
Glaze nectarines
- Pat nectarines dry.
- Place cut-side up on a plate.
- Using a pastry brush, coat the cut surfaces generously with miso glaze.
- Let them sit at room temperature for 15–20 minutes while you prepare the crust and filling, allowing the miso to penetrate the fruit.
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Ready when: Glaze is no longer wet and shiny on the surface
Tip: Nectarines can be prepped up to 1 hour ahead; cover loosely with plastic wrap
3
Build cornmeal crust
- In a medium bowl, whisk together 1 cup (125 g) all-purpose flour, ½ cup (85 g) cornmeal, ¼ tsp (1.5 g) salt, and 2 tbsp (25 g) sugar.
- Add 6 tbsp (85 g) cold butter cubes.
- Using your fingertips, rub the mixture until it resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- In a small bowl, whisk together 1 egg yolk and 3 tbsp (45 ml) ice water.
- Drizzle over the flour mixture and stir gently with a wooden spoon until the dough just comes together.
- Do not overmix.
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Ready when: Dough just holds together when squeezed; visible butter pieces remain
Tip: Keep everything cold; work quickly to avoid warming the butter, which toughens the crust
4
Press crust into tart pan
- Turn the dough onto the counter and gather it into a disk.
- Press it evenly into a 9-inch (23 cm) tart pan with a removable bottom, working it up the sides to create an even ⅛-inch-thick shell.
- Pierce the bottom all over with a fork.
- Refrigerate while you make the filling.
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Ready when: Crust feels firm and cold; it springs back slowly when pressed
Tip: If the dough cracks, pinch it back together; small cracks will seal during baking
5
Make custard filling
- In a large mixing bowl, whisk together 2 whole eggs, 1 egg white, ¼ cup (50 g) sugar, 2 tbsp (16 g) cornstarch, ½ tsp (2.5 ml) vanilla extract, and ⅛ tsp (0.75 g) salt.
- Whisk until smooth and pale, about 1 minute.
- The mixture should be lump-free and homogeneous.
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Ready when: Mixture is smooth, pale, and slightly thickened
Tip: Room-temperature eggs mix more smoothly and create a more uniform custard
6
Preheat and fill tartOven 375°F / 190°C
- Preheat oven to 375 °F (190 °C).
- Pour the custard filling into the chilled tart crust, spreading it evenly.
- Arrange the 8 nectarine halves (4 whole fruits, halved) cut-side up on top of the filling in a circular pattern, pressing them gently into the custard but keeping them visible.
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Ready when: Filling is smooth and nectarines are arranged evenly
Tip: If nectarines slide around, let the custard sit for 1 minute before arranging
7
Bake tartOven 375°F / 190°C
- Bake at 375 °F (190 °C) for 35–42 minutes, until the custard is set but still slightly jiggly in the very center (about 1 inch), and the nectarines are tender and beginning to caramelize at the edges.
- The crust should be deep golden brown.
- If the edges brown too quickly, tent with foil after 25 minutes.
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Ready when: Crust is deep golden; custard jiggles slightly in the center but is mostly set; nectarines are tender with caramelized edges
Tip: Don't overbake—the custard continues to set as it cools, and overcooked tart becomes rubbery
8
Cool and finish
- Remove the tart from the oven and let it cool in the pan for 15 minutes.
- Then remove the tart pan's removable ring and let the tart cool on a rack for an additional 20 minutes.
- The tart can be served warm or at room temperature.
- If using toasted sliced almonds, scatter them over the top just before serving.
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Ready when: Tart is warm to the touch and slightly firm when gently pressed in the center
Tip: Cooling time is crucial; rushing to slice will result in a runny custard

Good to know

Tips

White (sweet) miso is essential—red, barley, or chickpea miso will overpower the nectarines and create an overly savory glaze
Test nectarine ripeness a day ahead; they should yield slightly to gentle pressure but not be mushy
The custard should jiggle like panna cotta when you shake the pan at the 40-minute mark—overcooking causes a rubbery, watery texture
Serve this tart with crème fraîche, Greek yogurt, or a drizzle of additional honey for richness that balances the miso's umami

Make ahead

You can prepare the crust dough up to 2 days ahead; wrap it tightly and refrigerate. The unbaked tart crust can be made and chilled in the pan up to 8 hours ahead. The nectarines can be glazed and left at room temperature up to 1 hour before assembly.

Storage & reheating

Store the tart covered loosely at room temperature for up to 4 hours, in the refrigerator for up to 2 days (covered with plastic wrap or foil), or frozen for up to 3 months (wrap tightly). Reheat gently in a 300 °F (150 °C) oven for 10–12 minutes until warmed through; do not microwave as it will soften the crust.

Substitutions

white (sweet) miso paste → 2 tablespoons (30 g) red miso paste mixed with 1 teaspoon (5 ml) honey. Red miso is saltier and earthier than white; reduce honey in the glaze to balance
fresh nectarines, medium → 4 peaches or plums, halved and pitted. Peaches work beautifully; plums are firmer and more tart, which complements the miso well
polenta or cornmeal, finely ground → ½ cup (65 g) finely ground oat flour or additional all-purpose flour. Oat flour adds gentle texture and won't be as grainy as cornmeal; all-purpose flour creates a more tender, traditional crust
cornstarch → 2 tablespoons (16 g) arrowroot powder or tapioca starch. Both work as thickeners; arrowroot creates a more delicate texture; tapioca may appear slightly stringy if overcooked