Name: QUICK & EASY VEGAN SHORTCRUST NECTARINE TART
Prep time: 15 min
Cook time: 35 min
Ingredients: 500 g shortcrust pastry block (gluten free if required); 4-5 large nectarines (de-stoned, halved and thinly sliced); 1 tbsp lemon juice; 2 tbsp maple syrup; 2 tbsp coconut sugar (or brown sugar); 1 ½ tbsp corn flour (sieved); 3 tbsp fresh basil (finely chopped); 1 tbsp almon milk for coating (or egg yolk for non-vegan option); 2 tbsp almond flakes

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If you’re after quick & easy dessert that doesn’t require any baking skills, this vegan nectarine tart made with shortcrust pastry will tick all the boxes! A perfect way to use up the stone fruit of the season.

QUICK & EASY VEGAN SHORTCRUST NECTARINE TART - FIT FOODIE NUTTER

Hello, my friend! I know, it’s been a while… I’ve planned on doing so much work on the blog whilst I had a couple of weeks off but the time just ran away from me. The combination of the school holidays and one huge heatwave that graced the whole of the UK last week resulted in a lot of procrastination… Ouch!

Anyway, I’m back, firing all cylinders (long may it last!). Today I’m sharing this quick & easy vegan nectarine tart recipe with you, which is so easy & simple to make at home. It requires minimum effort and zero baking skills, so let’s get started!

Top down view of sliced nectarines for nectarine tart

WHY YOU SHOULD MAKE THIS SHORTCRUST NECTARINE TART

This recipe is perfect if you’re short of time but would still like to make a delicious dessert for family dinner or a summer dinner party.
A great way to use up the stone fruit of the season. You can replace nectarines with any other stone fruit: peaches, plums, apricots.
You only need a handful of ingredients that you probably already have in the fridge/cupboard.
It’s dairy free, vegan friendly & can also be made gluten free.

WHAT INGREDIENTS WILL I NEED TO MAKE NECTARINE TART?

Shop bought shortcrust pastry block (gluten free if required)
Fresh nectarines (or you can sub with peaches, plums , apricots)
Lemon juice
Corn flour
Maple syrup
Coconut sugar (sub brown sugar or white sugar)
Almond milk for the egg wash (or egg yolk for non-vegan option)
Optional: fresh basil, flaked almonds

HOW EASY IS IT TO MAKE?

It really couldn’t be any easier:

Remove the shortcrust pastry from the fridge and bring to the room temperature.
In the meantime, make the tart filling. In a mixing bowl combine sliced nectarines, lemon juice, maple syrup, coconut sugar & corn flour and mix well. Add finely chopped basil, if using. Set aside.

Flour the work surface with a little flour and roll out the shortcrust pastry block in a shape of a circle. To make your circle a perfect round shape, place a big round plate on top of your pastry and trace with a knife, trimming off the edges. Arrange the pastry on a baking tray lined with parchment paper. Gently prick the base with a fork to stop the pastry from puffing during baking.

Arrange the nectarines on the pastry in a circular shape, starting from the outer edge, so they overlap each other. Leave the border of 4-5cm. Alternatively, if you haven’t got much time, just scoop the mixture into the centre and spread evenly towards the edges, leaving a 4-5cm rim. Pinch the edges together, folding one over the other.

Brush the sides of the tart with almond milk or egg yolk if not vegan. Sprinkle the sides with almond flakes and coconut sugar.

HOW LONG WILL IT KEEP?

It’s best eaten fresh on the day of baking, however you can keep a cooked tart overnight in an airtight container (leave it on the kitchen counter, not in the fridge). When ready to eat, re-heat in the microwave (or oven) for a few seconds until warm.

Looking for more dessert inspiration? Check out:

As always, if you recreate this recipe, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.

See you next week.

Healthfully yours,

Tania x