Nectarine and apricot tarts

  • 45 mins cooking
  • Serves 8
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Nectarine and apricot tarts
  • 60 gram butter, softened
  • 1/3 cup (75g) caster sugar
  • 1 egg
  • 3/4 cup (75g) ground hazelnuts
  • 2 tablespoon plain flour
  • 2 sheets ready-rolled butter puff pastry
  • 4 medium_piece (480g) nectarines, sliced thinly
  • 4 large_piece (320g) apricots, sliced thinly
  • 1/4 cup (80g) apricot jam, warmed, sieved


Nectarine and apricot tarts
  • 1
    Beat butter and sugar in small bowl with electric mixer until creamy beat in egg. Stir in nuts and flour.
  • 2
    Preheat oven to 220°C (200°C fan-forced). Grease two oven trays.
  • 3
    Cut pastry sheets in half, place on trays. Spread nut mixture thinly over pastry pieces, leaving a 2cm border. Arrange fruit, overlapping slightly, on nut mixture.
  • 4
    Bake tarts about 15 minutes or until pastry is browned lightly. Brush fruit with jam.


These tarts are the perfect expression of sumer. When cooked, the nectarines and apricots soften and slightly caramelise, becoming the perfect foil to the buttery crunch of the pastry and the nuts.

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