Nectarine Tart {Dairy-free}
User Reviews
5
Nectarine Tart {Dairy-free}
Description
The tart’s base is an olive oil shortcrust pastry made from all-purpose flour, confectioners sugar, eggs, lemon zest, a pinch of salt, and high-quality extra-virgin olive oil. The dough is mixed to just come together, chilled, then rolled out and formed into a tart pan. The lemon zest adds subtle brightness to the dough.
Sliced nectarines are arranged over the pastry base and the fruit is glazed with apricot jam before baking. The finishing touch is a light dusting of confectioners sugar for sweetness and visual appeal.
This tart suits dairy-free eaters or those looking for a lighter crust alternative. It highlights seasonal nectarines with a simple glaze, offering a fresh fruit dessert without heavy creams or butters.
Ingredients
For the olive oil shortcrust pastry:
- 300 g all-purpose flour
- 150 g confectioners sugar
- 1 egg
- 1 egg yolk
- 100 ml extra-virgin olive oil high-quality
- lemon zest of 1
- salt a pinch
For the tart:
- 3 nectarines
- 4 tablespoon apricot jam
- confectioners 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 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 78g | 26% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 60mg | 20% |
| Sodium | 28mg | 1% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
