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Nectarine, coconut and lime tray-tart

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Serves 8

Easy

Total time: 1 hr

+ chilling

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This nectarine, coconut and lime tray-tart is easy to make, vegetarian and gluten-free. Served with a scoop of coconut ice cream, it makes a great pud

Gluten free

Vegetarian

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*This recipe is gluten-free according to industry standards

Try this easy tart, then check out our nectarine crumble, grilled nectarines with burrata, chilli and mint and more nectarine recipes.

Ingredients

Nutrition

• 8-10 ripe nectarines

• 3 tbsp soft light brown sugar

• 3 limes

  zested and juiced

• 100g dessicated coconut

• 50g ground almonds

• 2 tsp vanilla extract

• 150ml coconut milk

• to serve toasted coconut shavings

• to serve coconut ice cream or coconut cream

GLUTEN FREE PASTRY

• 200g coconut flour

  plus more for dusting

• 50g soft light brown sugar

• 100g coconut oil

  solid

• 3 eggs

• 80-100ml coconut milk

Nutrition: per serving

• kcal561
• fat34.2g
• saturates25.9g
• carbs43.6g
• sugars30.7g
• fibre14.5g
• protein11.9g
• salt0.2g

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Method

• step 1

  To make the pastry, put the flour, sugar, coconut oil and a pinch of salt in a food processor and pulse until it looks like fine breadcrumbs. Add the eggs, then slowly add the coconut milk, pulsing until it forms a ball. Wrap in clingfilm and chill for 30 minutes.

• step 2

  Meanwhile, halve and remove the stones from the nectarines. Cut into thin wedges. Mix the sugar, lime juice and most of the zest until the sugar has dissolved. Add the nectarine to the lime syrup and toss. Leave to macerate. Mix the desiccated coconut and ground almonds until combined, add the vanilla and coconut milk. Stir with a wooden spoon until you get a spreadable paste. You don’t want it too wet, as this will make the pastry soggy.

• step 3

  Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out onto a floured baking sheet, into a rectangle, about the thickness of a £1 coin. Trim the edges if you want a neater tart.

• step 4

  Smooth the coconut paste over the pastry right to the edge. Drain the nectarines, keeping the syrup. Layer the wedges over the pastry in neat rows, or in a spiral to cover all the coconut filling. Brush the nectarines with a little of the sugar syrup, so they are glossy.

• step 5

  Bake for 30 minutes until the pasty is lightly golden at the edges, and the nectarines look soft. Allow to cool a little on the tray.

• step 6

  Drizzle with more lime syrup if the nectarines look dry, and scatter over the toasted coconut flakes and leftover zest to serve. Serve with coconut ice cream or coconut cream (but check their ingredients if you're gluten-free).

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