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Nectarine pistachio tart

by Sarah Randell

Serves: 6


  • 1 x 375g pack ready-rolled shortcrust pastry
  • a little flour, for rolling out
  • a little oil, for greasing
  • 3 tbsp apricot jam
  • 3-4 nectarines, stoned and sliced
  • 1 egg white, lightly whisked
  • caster sugar, for sprinkling
  • 3 tbsp pistachios, chopped
  • Greek yogurt, to serve
  • For the mascarpone cream:
  • 150g mascarpone
  • 2 tbsp golden caster sugar
  • zest of 1 lime
  • 50g ground almonds


  1. Preheat the oven to 180°C, fan 160°C, gas 4. Unroll the pastry on a lightly floured surface. Cut out a 24cm circle and transfer it to a large, lightly oiled baking sheet.
  2. In a bowl, mix all the ingredients for the mascarpone cream. Spread 2 tablespoons of the jam on to the pastry circle, leaving a 5cm border. Spoon the mascarpone cream on top.
  3. Arrange the nectarine slices on top of the filling and fold up the edges of the pastry circle around the fruit.
  4. Brush the pastry with the egg white and scatter the pastry edges and the top of the tart with caster sugar. Press 2 tablespoons of the chopped pistachios on to the edges of the pastry.
  5. Bake the tart for 30-35 minutes. Warm the remaining apricot jam in a small pan and brush it over the fruit. Scatter with the remaining pistachios. Serve cold with Greek yogurt.

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