5 from 12 votes
Nectarine Tart {Dairy-free}
Nectarine Tart {Dairy-free} features a crisp olive oil-based shortcrust pastry filled with thinly sliced nectarines and brushed with apricot jam. The crust uses olive oil and eggs instead of butter, making it suitable for dairy-free diets while maintaining a tender texture. Finished with a dusting of confectioners sugar, this tart combines fruity sweetness with a light, flaky crust.
Prep Time
10 mins
Cook Time
30 mins
Additional Time
5 mins
Total Time
40 mins
Servings:
6
Calories:
494 kcal
Course:
Dessert
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 494
% 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.