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rustic nectarine & ginger summer tart
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Dessert
Servings: 8
Author: berry sweet life
Ingredients
  • FOR THE SHORTCRUST PASTRY:
  • 1 1/2 cups flour
  • 1/2 cup butter - cold
  • 1 egg yolk
  • 1 tbsp sugar
  • 3 tsp ice cold water
  • 2 tsp ginger
  • 1/2 tsp mixed spice
  • FOR THE NECTARINE FILLING:
  • 4 big nectarines cored and cut into 3mm thick slices
  • 1 level tbsp flour
  • 1 tsp mixed spice
  • Juice of half a large sweet orange
  • 1 1/2 tbsp brown sugar
Instructions
  1. SHORTCRUST PASTRY:
  2. Rub butter into flour, first with a butter knife, then using your hands until the flour is the consistency of breadcrumbs. Add ginger, mixed spice and sugar, stir in.
  3. Add egg yolk and mix in with a fork.
  4. Spoon in 3 tsp cold water and mix with knife until the pastry starts coming together, roll into a ball with your hands.
  5. Place pastry in a plastic bag and rest in the fridge for 20 mins.
  6. NECTARINE FILLING:
  7. Place all ingredients in a large bowl, leave to sit for about 10 mins, longer if you have the time so all the flavours come together. If your nectarines are sweet you can use less sugar.
  8. Keep 1/4 of the pastry aside for the lattice top. Roll out the rest into a circle, line a 20cm round baking tin with the pastry and bake blind for about 12mins.
  9. While pastry is baking, roll out the pastry you set aside into about a 25cm circle. With a sharp knife, cut the pastry into strips about 2cm wide.
  10. Once the pastry base is light golden brown in colour, remove from oven and pour in your nectarine filling.
  11. Cover with lattice pastry top by laying your longest strip down the middle of the tart, sealing the edges of the strip to the pastry base with a little big of milk, and working out from there leaving spaces between the strips so you can see the fruit peeking out. Turn the tart and again start from the middle with the longest strip and work outwards to form a lattice.
  12. Brush pastry with a bit of beaten egg or milk, and bake at 180°C until the pastry is golden brown and cooked through. And the nectarine filling is bubbling.
Recipe Notes

This is delicious served hot with ice cream or whipped cream. Enjoy!