Recipe: Spelt Crust Nectarine Tart


This not-too-sweet tart is the perfect way to celebrate nectarines when they’re in months. You could easily use plums, apricots or plums preferably, however, you’ll need more of the reduced fruit. Whatever you choose, just make sure the stonefruit are ripe, but not too soft, or you’ll have problems slicing them on the mandolin. A pastry case and the chia preserves can be made the day before, but this sour is best assembled just before serving.

Spelt crust nectarine tart

Serves 6 – 8

Preparation time: Thirty five minutes
Cooking time: 50 minutes


3 solid, but ripe nectarines, halved, flagstones removed
2 tbsp?lemon juice
pulled cream, greek yoghurt or maybe ice-cream, to serve

For the pastry

90 g?soft dates, uneven skin
175 g?very smooth unsalted butter
pinch of marine
2 egg yolks
200 g?white spelt flour

For this chia jam

2 ripe nectarines, halved, stones eradicated
1 tbsp?honey
??lemon, juiced
? tsp?orange blossom water
Couple of tbsp?black chia seeds


Preheat the oven to 180oC. Gently grease a 20 centimeters springform tin and line the underside with baking paper.

To increase the risk for pastry, place the dates, butter as well as salt in a food processor together with process until a awkward paste forms and the days are only dots in the butter.

Transfer into a bowl, add the egg yolks plus beat with a wooden pour until combined. Add the flour plus stir until well joined together and the dough comes together.

Using some sort of spatula and a spoon, spread any dough in an even part over the base and?A pair of cm up the sides within the lined tin. Bake to get 45-55 minutes or until senior and quite crisp.

Meanwhile, to make the chia jam, coarsely chop the nectarines as well as put in a saucepan with any kind of juices, then add the honies and lemon juice.

Cover with a top and cook over a method heat for 10 minutes as well as until soft and squishy. Using a stick blender or possibly a food processor, process the nectarines until finally a smooth puree forms.

Transfer into a bowl, then stir your orange blossom water and also the chia seeds and set aside. The chia seeds will plump upward during standing.

Using a mandolin, reduce the nectarines into 2 mm-thick items and place in a bowl with the lemon juice as you go so they usually do not discolour.

When the pastry case can be cooked, remove from the oven and stand to cool for some minutes, then spread the bottom with the chia jam.

To decorate with all the nectarine slices, lay the cuts side by side, not overlapping, all over the tart’s outer edges when using the round, skin side from the fruit touching the sour rim. Repeat with another circle closer to the hub, just overlapping with the to begin with. Repeat again until you have close to the centre of the sour and the nectarine slices are getting more tightly and tighter together. Now, stand the slices in excess to create a rose like middle.

Serve with a dollop of whipped cream, Greek yoghurt or simply a scoop of vanilla ice-cream.


??Spelt flour may be replaced with plain flour. However you are going to lose out on the nutty style.

??If your nectarines aren’t that juicy when you are making the quickly pull, add a tablespoon or a pair of water to help them on their way.

Leave a Reply