Peach and nectarine tart

There's no need to make your own pastry with this peach and nectarine tart; we think the store bought stuff will do. No one will notice, because the topping is just so good! Serve either warm or cool with thick double cream

  • 55 mins cooking
  • Serves 8
  • Print


Peach and nectarine tart
  • 60 gram (2 ounces) butter, softened
  • 1/3 cup (75g) caster (superfine) sugar
  • 1 egg
  • 1/2 teaspoon orange blossom water
  • 3/4 cup (75g) ground almonds
  • 2 tablespoon plain (all-purpose) flour
  • 2 x 375g (12-ounce) blocks puff pastry
  • 4 peaches (880g)
  • 1 nectarine (170g)
  • 150 gram (4½ ounces) raspberries
  • 1/4 cup (35g) coarsely chopped pistachios
  • 1/4 cup (90g) honey


Peach and nectarine tart
  • 1
    Beat butter and sugar in a small bowl with an electric mixer until creamy. Beat in egg and orange blossom water until combined. Stir in ground almonds and flour.
  • 2
    Preheat oven to 220°C/425°F.
  • 3
    Roll out each block of pastry on a floured sheet of baking paper into a 16cm x 34cm (6½-inch x 13½-inch) rectangle. Lift each pastry rectangle onto an oven tray. Spread almond mixture thinly over pastry, leaving a 1cm (½-inch) border.
  • 4
    Cut peaches and nectarine in half; remove stones. Cut halves into thin wedges. Arrange fruit wedges, overlapping slightly, on almond mixture.
  • 5
    Bake tart for 30 minutes or until browned and pastry is cooked underneath. Serve tarts topped with raspberries and pistachios; drizzle with honey.

More From Women's Weekly Food