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Nectarine tart on tray
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5 from 3 votes

Nectarine Tart

This nectarine tart has only four ingredients, is super simple to make and most importantly it tastes delicious!
Prep Time1 hr
Course: Dessert, Snack
Cuisine: Australian
Keyword: fruit tart, Nectarine tart, stone frut
Servings: 6 slices


  • Tart tin
  • pie weights or dry goods such as rice
  • baking paper


  • 1 sheet, 9in (23cm) store brought butter puff pastry
  • 2 table spoons apricot jam
  • 4 medium very ripe nectarines *you can use white or yellow
  • 1 (20gms) pinenuts
  • butter or marge for greasing


  • Pre-heat oven to 420°F (220°C)
  • Remove pastry from freezer and defrost
  • Grease tart tin with butter or marge
  • Remove plastic backing from pastry and carefully put into tart tin with edges over hanging
  • Use a sharp knife trim the edges of the pastry
  • Put in a layer of baking paper and fill with pie weights
  • Bake for ten minutes or until edges are starting to brown
  • Remove baking paper and pie weights
  • Return tart to oven and bake for a further ten minutes
  • While pastry is blind baking, toast pine nuts in a dry frying pan until golden brown, tossing frequently. Watch carefully and remove from heat and tip into a heat proof bowl as soon as they are done.
  • Remove tart tin from oven and allow to cool slightly.
  • Destone nectarines and cut into eights, more if you have larger nectarines.
  • Layout nectarines into tart pastry in a circular motion, or whatever pattern you like
  • Put apricot jam into a small bowl and add a small splash of water. Stir to thin and loosen up.
  • Using a pastry brush or spoon, brush the apricot jam all over the nectarines
  • Sprinkle over toasted pine nuts
  • Bake for a further 10 minutes until jam bubbles and pastry edges are lovely and golden brown.
  • Remove from oven and cool before removing from tin
  • Slice and enjoy! Lovely with a dollop of cream or my nectarine ice cream!


This recipe uses store brought butter puff pastry for ease but you can make your own if you wish.  
It would also work with other stone fruit such as peaches, just make sure they are nice a ripe or the tart will be sour.