Nectarine and almond tart

My kitchen has been a quiet room in our house of late.  Work is keeping us both extremely busy.   My meal plans feature familiar and comforting food and I rarely post the same recipe twice.  Recently I’ve been thinking about giving up this blog – with the short evenings, I am struggling to fit everything in.   I also gave baking a miss for the last few weekends – Hubby literally likes to have his cakes and eat them too! 

I am hosting a Diwali dinner party tomorrow evening for a few friends.   Diwali was on Wednesday 26th this year.  I went to work, had Thai for lunch and went to an All-you-can-eat Chinese buffet.  It was a non-event really, which is why I am looking forward to celebrating with friends tomorrow.

I baked a Donna Hay- inspired nectarine and almond tart earlier.  I’ve just had a taste and it isn’t all that sweet but if you like fruit/pastry combo’s, then given this recipe a go. 


A) Pastry

  • 250g plain flour, plus extra for dusting
  • 180g butter, chilled and diced
  • 3 tbsp caster sugar
  • a pinch of salt
  • 1/2 cup of cold water (you won’t need it all)


  1. Mix the butter, flour, sugar and salt in a bowl
  2. Use your finger tips to mix them until the resemble breadcrumbs (work quickly as you don’t want the butter to melt)
  3. Slowly add the water to the flour to form pastry dough
  4. Shape the dough into a disc and wrap in cling film
  5. Chill in the fridge for an hour
  6. Pre-heat the oven at 180 degrees celsius
  7. Remove the dough from the fridge
  8. Dust a clean surface with flour
  9. Roll out the dough using a rolling pin into a round shape to fit a 9″ tart tin
  10. Grease a 9″ tart tin
  11. Place the rolled out pastry into the tin
  12. Line the top of the pastry with foil.  Press the foil down and around the edges of the tin
  13. Place some baking beans onto the foil
  14. Blind bake for 13 minutes, then remove the foil and baking beans.  Bake for a further 10 minutes until the pastry is golden
  15. Remove the tart tin from the oven and leave to cool for 20 minutes

B) Nectarine tart

  • 6 nectarines, stoned and sliced into 1cm thickness lengthways
  • 1 tbsp icing sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tsp orange zest
  • 1 cup ground almond
  • 1/4 cup plain flour
  • 1 tsp baking powder
  • 3 tbsp caster sugar
  • 1/2 cup of cream


  1. Mix the nectarines with the icing sugar in a bowl.  Leave aside
  2. Mix the eggs, vanilla and almond extracts, orange zest, ground almond, flour, baking flour and caster sugar in a separate bowl until combined
  3. Pour in the cream and mix through
  4. Pre-heat the oven at 180 degrees
  5. Arrange the nectarine slices in the tart shell (still in tin) – I arranged them in a fan shape
  6. Pour the ground almond mix over the nectarines
  7. Bake in the oven for 30 minutes until the almond mix is golden
  8. Remove tin from the oven and leave to cool down for 20 minutes
  9. Remove tart from the tin
  10. Dust with icing sugar and serve warm with cream/ice cream


One thought on “Nectarine and almond tart

  1. Pingback: Diwali party | Chronicles of a cookbookworm

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