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.
Ingredients and Tips For This Easy Nectarine Tart
This super simple dessert doesn’t require much effort and takes just 15 minutes of prep overall, plus a further 20-30 min baking.
It’s super easy to make and all you need is simple pantry ingredients:
- fresh nectarines
- apricot jam
- flour
- extra-virgin olive oil
- free-range eggs
- sugar
- lemon zest
Dairy-free Olive Oil Shortcrust Pastry
The best part of this delicious nectarine tart is definitely the extra-virgin olive oil pastry.
I was looking for an alternative for the usual buttery shortcrust pastry, and I remembered an Italian recipe switching up the butter with olive oil.
Let me say, this olive oil shortcrust pastry is a winner!
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 for a great olive oil shortcrust pastry is choosing a good quality extra-virgin olive oil.
I opted for a Greek D.O.P extra-virgin olive oil, 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 almond crust I used as a base for a delicious mango & yogurt mousse tart.
Best Tips To Make Nectarine Tart
Here are some of my favourite tips that will help you make the best nectarine tart possible:
Feel free to substitute nectarines with peaches if you like, they work just as great!
If you want to get that perfect melt-in-your-mouth crumbly texture, remember not to overwork the pastry.
To make this tart really stand out, arrange the nectarine slices delicately overlapping them, in a beautiful rose-like way.
If you want to give your tart a more rustic vibe, slice the nectarine a little bit thicker and arrange the slices as you want.
To make your life easier, please please please, do yourself a favour 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, so I totally recommend you opt for a loose bottom tart pan.
More Nectarine & Peach Recipes To Try
With all this amazing stone fruit at your fingertips, make sure to try as many nectarine & peach recipes as possible!
Here are a few of my favourite things you can make with 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*!
Nectarine Tart {Dairy-free}
Ingredients
For the olive oil shortcrust pastry:
- 300 g all-purpose flour
- 150 g confectioner sugar
- 1 egg
- 1 egg yolk
- 100 ml 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
Instructions
- 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 1/2-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.
Post originally published in July 2017 and updated with more info.