A gorgeous Nectarine Tart made with a magic dairy-free olive oil crust – A delicious simple summer treat that’s super easy to make.
Summer season means gorgeous juicy peaches and nectarines literally everywhere! And what better way to use up this amazing stone fruits than baking a tart?
This fruity and awesomely dairy-free nectarine tart is such a perfect summer dessert. A delicate and crumbly pastry enclosing a simple filling of juicy nectarines and a brush of apricot jam, a truly wonderful combination.
It doesn’t require much effort and takes just 15 min prep overall, plus a further 30 min baking. It’s super easy to make and all you need is simple pantry ingredient: fresh nectarines, apricot jam, flour, extra-virgin olive oil, eggs, sugar and lemon zest.
The best part of this delicate nectarine tart is definitely the extra-virgin olive oil pastry. I’ve never attempted something like this before, but I was looking for an alternative from the usual buttery shortcrust pastry, and I remembered an Italian recipe switching up the butter with olive oil. Let me say, you’ll LOVE this pastry just as much as the original version, and even more. It’s deeply aromatic, crumbly, fragrant…simply amazing.
The secret behind a great olive oil shortcrust pastry is choosing a good quality extra-virgin olive oil, I opted for a Greek D.O.P evoo, which is a slightly fruity and aromatic and gives a delicate flavour to the pastry.
If you’re looking for another creative crust, check out this vegan, gluten-free and dairy-free almond crust I used as a base for a delicious mango & yogurt mousse tart.
No matter the crust you choose for your tart, to get that perfect melt-in-your-mouth crumbly texture, remember not to overwork the pastry. This will ensure the crust remains flaky and delicate and doesn’t turn tough after baking.
Once you have done the pastry, the tart is as easy as it gets. Al you have to do is brush the base with our favorite apricot jam and display the nectarine slices in a beautiful rose way. You can also simply slice the nectarine a little bit thicker and simply arrange them as you want for a more rustic vibe.
Before I forget, one final tip! To make your life easier, please please please, do yourself a favor and get a non-stick loose bottom tart pan. Believe me, it’s SO hard to get a tart out of a normal tart pan, and make sure it retains its shape.
With all this amazing stone fruit at your fingertips, make sure to try as many nectarine recipes as possible. This nectarine tart, or these delicious nectarine & strawberry popsicles are just few of the amazing (and delicious) things you can make this lovely summer fruit!
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
- 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
- 3 nectarines
- 4 tbsp apricot jam
- confectioner sugar, to decorate
- 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.
- 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.
- In the meantime, finely slice the nectarines and arrange on parchment paper, covered with a dump towel, until ready to use.
- Preheat oven to a 180C/360F and keep the oven rack adjusted to the middle position.
- Remove the pastry from the fridge, and roll it out to a ½-inch thickness on a lightly floured surface.
- 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.
- Remove the tart crust from the freezer, and brush the base all over with apricot jam.
- 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.
- Brush the nectarine slices with extra apricot jam and place your tart in the oven.
- Bake for 20-30 min, or until the edges are golden-brown and the base is baked through.
- Remove from the oven and allow to cool. Decorate with confectioner sugar and serve.
- Store in an air-tight container in the fridge for up to 3 days.