Nectarine and cherry tart

  • 30 mins preparation
  • 1 hr cooking
  • Serves 8
  • Print


  • 1 1/2 cup almond meal
  • 1/2 cup caster sugar
  • 125 gram butter, softened
  • 1 egg, plus 1 yolk
  • 1 tablespoon brandy
  • 1 teaspoon vanilla extract
Nectarine and cherry tart
  • 1 1/4 cup plain flour
  • 1/2 cup almond meal
  • 1/3 cup caster sugar, plus 1 tablespoon extra
  • 125 gram butter, chopped
  • 2 tablespoon chilled water
  • 3 nectarines, halved, stoned
  • 1/2 cup cherries, pitted
  • icing sugar, whipped cream, to serve


Nectarine and cherry tart
  • 1
    In a food processor pulse flour, almond meal and sugar to combine. Add butter, pulse to form crumbs. With motor running, add water until dough just comes together.
  • 2
    Turn dough onto a floured surface and press together lightly. Shape into a disc, wrap in plastic wrap and chill 120 minutes.
  • 3
    Preheat oven to moderate, 180°C. Preheat oven tray.
  • 4
    Roll out pastry on a lightly floured surface until 5mm thick. Line a 22cm pie plate with pastry, trimming edges. Bake blind 10 minutes. Remove paper and filling and bake a further 5 minutes. Cool.
  • 5
    To make Filling; process almond meal, sugar, butter, egg, yolk, brandy and vanilla in food processor until smooth. Spoon into pastry case, smoothing surface.
  • 6
    Press nectarines, cut side up, and cherries into filling. Sprinkle with extra sugar. Place tart on oven tray. Bake 40-45 minutes until just set in centre.
  • 7
    Cool completely in pie plate. Dust with icing sugar.


Heating the oven tray helps to cook the pastry base better. For best result, keep pastry ingredients cool.

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