Nectarine Tart with Hazelnut Crust
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Down with the simple recipes I’ve been posting all week! And hear, hear to something a bit more complicated! Check out that ingredient list! Finally more than 5 items needed! Are you with me?!
Honestly this isn’t that complicated at all. But it does look fancy though, huh?
Most of the time it takes is hands off. Refrigeration and cooling time are what take this recipe up a notch, timewise. But that’s what weekends are for, amirite?
I’m sure this would also work with any fruit you have on hand. The custard is very neutral tasting so any summer fruit spread out over top would be both tasty and pretty looking. But that’s not to say the filling isn’t exciting. Just versatile.
I’m also pretty sure for the nut crust any variety of ground nut could work, but don’t hold me to that.
This could also easily become vegan if the honey in the filling is switched out for maple syrup or other sweetener and the butter in the crust is switched out for coconut oil.
Nectarine Tart with Hazelnut Crust
Ingredients:
Filling
1 can cold full fat coconut milk
¼ cup chia seeds
zest and juice of 1 lemon
1 teaspoon vanilla
3 tablespoons honey
1 tablespoon tapioca starch
Crust
2 cups ground lightly toasted hazelnuts
2 tablespoons maple syrup
dash of cinnamon
3 tablespoons butter
Topping
3 nectarines, halved, pitted, and sliced thinly.
2 to 3 tablespoons of peach preserves, warmed (or whatever you have around - it probably wouldn’t matter much. I used a strawberry-peach jam)
Directions:
In a bowl combine the coconut milk, chia seeds, zest, juice, vanilla, honey and tapioca starch. Whisk well to incorporate and then cover with plastic wrap. Refrigerate for at least 3 hours and up to overnight.
Heat oven to 350 degrees.
In a bowl combine the ground hazelnuts, the maple syrup and the cinnamon. Using your hands get the butter well incorporated into the nut mixture.
Pour nut and butter mixture into a 10-inch tart pan with a removable bottom. Press the mixture into the pan to cover the bottom and sides evenly.
Bake for about 20 minutes or until sides the sides become a gorgeous golden brown. If at any point in the baking you see part of the side begin to slump down just press it back into place with the back of a spoon.
Cool crust completely.
Once your filling has properly chilled and thickened (you should be able to run your finger or a spoon through the filling and not have it fall directly back in place) you can fill the cooled crust, spreading it evenly throughout.
Lay the nectarine slices one by one next to each other, overlapping them slightly along the edge of the crust. When that layer is finished, overlap slices in the remaining space in the center of the tart but layer the slices going in the opposite direction of the outside layer.
Take your warmed preserves and using a pastry brush, lightly glaze the nectarine slices.
Cover and chill the tart for another hour before serving.
Tart will keep for about a day in the fridge before the crust starts to get a bit soggy. Still delish.
Yield: 1 ten-inch tart
