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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the flour, sugar, and salt in a large bowl.
Add the cold butter. Work the butter into the flour mixture with your fingers or a pastry cutter until crumbs form.
Gradually add the very cold water, one tablespoon at a time, and knead until a ball forms.
Wrap the dough ball in cling film and chill in the fridge for at least 30 minutes.
Sprinkle the sliced nectarines with the sugar, corn starch, lemon juice, and vanilla extract.
Preheat the oven to 180°C.
Sprinkle flour on baking paper and roll out the chilled dough to about 3-4mm thick.
Spread the nectarine filling over the dough, leaving about a 5cm free border around the edge.
Fold the free edges of the dough over the nectarines.
Brush the dough edges with milk or vegetable oil.
Bake the tart in the oven for 35-40 minutes, until the pastry is golden.
Let the tart cool completely and optionally dust with powdered sugar. Serve with vanilla ice cream and optionally decorate with pistachios or other nuts.
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For a flakier crust, ensure the butter is very cold before mixing with the flour.
If the dough is too dry, add a little more cold water, one tablespoon at a time.
Can I use regular butter instead of vegan butter?
Yes, regular butter can be used if you are not following a vegan diet.
How do I know when the tart is done baking?
The tart is done when the pastry is golden and the nectarines are tender.
Can I use other fruits instead of nectarines?
Yes, peaches or plums can be used as alternatives to nectarines.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make the dough in advance?
Yes, the dough can be made a day in advance and stored in the fridge.
