Nectarine Tart {Dairy-free}
Prep time
Cook time
Total time
A gorgeous Nectarine Tart made with a magic dairy-free olive oil crust - A delicious simple summer treat that's super easy to make.
Recipe type: Dessert
Cuisine: Italian
Serves: 6
For the olive oil sweet shortcrust:
  • 300g all-purpose flour
  • 150g confectioner sugar
  • 1 egg
  • 1 egg yolk
  • 100ml high-quality extra-virgin olive oil
  • zest of 1 lemon
  • a pinch of salt
For the tart:
  • 3 nectarines
  • 4 tbsp apricot jam
  • confectioner sugar, to decorate
  1. For the pastry, place the flour in a mixing bowl and make a small hole in the center. Beat in the eggs, lemon zest and sugar, then add the extra-virgin olive oil, salt and bring together with a wooden spoon into a dough. Alternatively place the ingredients -following the same order- into a electric mixer, and mix the dough for about 2-3 min or until comes together.
  2. Transfer the dough to a work surface and continue to work with your hands until you have a smooth even dough. Flatten into a thick disc, cover with cling film and chill for 30 min.
  3. In the meantime, finely slice the nectarines and arrange on parchment paper, covered with a dump towel, until ready to use.
  4. Preheat oven to a 180C/360F and keep the oven rack adjusted to the middle position.
  5. Remove the pastry from the fridge, and roll it out to a ½-inch thickness on a lightly floured surface.
  6. Line the tart pan with the pastry, pressing well into the edges. Slice off the pastry in excess, and prick the base all over with a fork. Place in the freezer for 5-10 min.
  7. Remove the tart crust from the freezer, and brush the base all over with apricot jam.
  8. To fill the tart, put one nectarine slice, skin-side up,against the edge of the pastry. Put the next piece beside, slightly overlapping it, and continue around the edge of the tart to complete a circle. Repeat in rings, until you rech the centre.
  9. Brush the nectarine slices with extra apricot jam and place your tart in the oven.
  10. Bake for 20-30 min, or until the edges are golden-brown and the base is baked through.
  11. Remove from the oven and allow to cool. Decorate with confectioner sugar and serve.
  12. Store in an air-tight container in the fridge for up to 3 days.
Recipe by The Petite Cook at