Nectarine Tart

Nectarines are the best fruit to dress your summer tarts and here they are matched with almonds to create a tasty tart.

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225 gr plain flour
80 gr icing sugar
125 gr cold butter, chopped
1 egg yolk
1 tablespoon iced water, approximately
600 gr Nectarine 

100 gr butter, softened
90 gr ground almonds
110 gr caster sugar
35 gr plain flour
2 eggs


Process flour, sugar and butter until combined. Add egg yolk and water; process until the ingredients just come together. Knead dough on floured surface until smooth. Shape into a disc; wrap in plastic, refrigerate for 30 minutes.


 FRANGIPANE: Process the butter, almond meal, sugar and flour until it forms a paste. Add the eggs; process until combined.

Roll pastry between sheets of baking paper until large enough to line a 2 5cm- round loose-based flan tin. Ease pastry into tin, press into side; trim edge. Place tin on an oven tray. Refrigerate for 20 minutes.

Preheat oven to 160° C fan-forced). Line pastry with sheet of baking paper; fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 10 minutes or until pastry is golden brown. Cool.

Spoon and spread Frangipane over base 

Halve nectarines. Peel and cut each half into 3 wedges. Arrange wedges on top of Frangipane . Bake tart for about 40 minutes or until brown and set.

Serve with vanilla ice-cream or pouring cream and a drizzle of honey.

Main ingredient: