March 30, 2026

Nectarine Tart

Serves:

Cooking Time:

< 30 min

Ingredients:

Tart:
250 g puff pastry
1 large egg(s)
15 ml milk
3 nectarine(s), sliced
45 ml muscovado sugar
15 ml dark rum or amaretto. For alcohol-free option
use 5 ml almond essence
2 ml cinnamon

Vanilla rum yoghurt:
250 ml LANCEWOOD® Double Cream Vanilla Yoghurt
15 ml dark rum or amaretto. For alcohol-free option
use 5 ml almond essence
2 ml cinnamon

To finish:
1 lime zest
edible flower(s)
A few mint leaves

Method

Tart:

Preheat the oven to 200°C. Line a baking sheet with baking paper.
Roll the pastry out on a lightly floured surface to form a rectangle and place on the lined baking sheet.
Roll the edges up to form a 1 cm border all around.
Beat the egg and milk together. Brush the edges with the egg mixture.
Gently toss the nectarines, 15 ml of the sugar, rum and cinnamon together. Arrange on top of the pastry.
Sprinkle the remaining brown sugar over and bake for 15 – 20 minutes.

Vanilla rum yoghurt: Mix the yoghurt, rum and cinnamon together and set aside.

To finish: Decorate the tart with lime zest, edible flowers and mint. Serve with dollops of vanilla rum yoghurt.