The Best Paleo Nectarine Tart (Dairy free, Gluten free)
The Best Paleo Nectarine Tart recipe. A wonderful summery dessert recipe made with juicy nectarines baked on top of a flakey tart. Naturally dairy free and gluten free!
Nothing quite says summer like a nectarine tart.
Warm, juicy, sweet yet tangy nectarines baked on top of a flakey crisp tart. It smells and tastes SO good!
Each bite just melts in your mouth while bursting with fresh nectarine fruit flavor. If you haven’t tried a nectarine tart before, you need to!
I based this Best Paleo Nectarine Tart recipe off of a French tart recipe that my grandmother, aunt, and mother used to and still make.
I tweaked their delicious recipe to make a gluten free, dairy free, grain free and Paleo version and it is just delicious!
It makes me happy to know that a dairy-free and gluten-free version of this tart exists.
Ingredients needed to make the Best Paleo Nectarine Tart recipe:
- almond flour
- tapioca flour
- coconut flour
- plant based organic shortening ( I always use the Nutiva organic shortening to make this recipe, which is a mixture of red palm and coconut oils )
- salt
- coconut sugar
- egg
- water
- sugar-free jam
- nectarines
- cinnamon
Tips on how to make it:
The first part of the Best Paleo Nectarine Tart recipe involves making a Paleo tart crust. For step by step photos of how to make the tart portion of this recipe, check out my Easy Paleo Tart Crust recipe.
Long story short, you put all of your tart crust ingredients into a food processor to make the tart crust and it is super easy to do!
Once you have your tart crust dough ready and shaped into a tart pan, you partially bake it for 12 minutes.
The next part of this recipe involves the filling!
Cover your partially baked tart in a sugar-free strawberry jam. I personally like the St. Dalfour strawberry jam because it is made with simple clean ingredients.
Note: apricot, peach or another type of berry jam work great here! I highly recommend trying this with apricot or peach jam as well! However, strawberry will always be my favorite here.
Next, cover the tart with your nectarine slices. I like doing this in a circular pattern to really cover the whole tart with nectarine slices and also because it is pretty.
Don’t be afraid to overlap your nectarine slices.
Lastly, sprinkle the tops of the nectarine slices with some cinnamon and coconut sugar.
And bake!!
Note: This tart tastes amazing using nectarines, apricots, and peaches. I tend to use whatever I have at home and it always turns out so summery and delicious.
I love mixing and matching various jam and summer fruits together to find the best combinations.
Other healthy summer dessert recipes you may enjoy:
The Absolute Best Summer Crisp! GF (Paleo option provided)
Paleo Nectarine Banana Cake (GF)
The Best Paleo Nectarine Tart (Dairy free, Gluten free)
Ingredients
For the tart crust
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 3 Tbs coconut flour
- 1/2 cup non-hydrogenated plant based organic shortening, at room temperature (I used Nutiva organic shortening which is a mixture of coconut and red palm oil)
- 1/2 tsp salt
- 1 tsp coconut sugar
- 1 egg
- 2 Tbs water
For the tart filling
- 1/3 cup sugar-free strawberry jam, apricot jam works great too (I like the St. Dalfour brand)
- 4 nectarines, sliced ( you enough to full cover tart and fill all crevices)
- a sprinkle coconut sugar
- a sprinkle of cinnamon
Instructions
- Preheat oven to 375 F. Lightly grease a 9.5 inch round tart pan ( I used a le creuset tart dish and it works great.)
- Add 3/4 cup almond flour, 1/2 cup tapioca flour, 3 Tbs coconut flour, 1/2 cup non-hydrogenated plant based organic shortening, 1/2 tsp salt, and 1 tsp coconut sugar to a food processor. Mix until fully integrated. It should be thick and creamy looking, but with large chunks.
- Add 2 Tbs of water and 1 egg to the food processor and and mix. It should be thick and creamy looking. Let the mixture sit for 5 minutes.
- Take the pie crust mixture out of the food processor and roll it into a ball in your hands. Put the ball into the center of the tart dish and push it gently into the pan until it has been evenly distributed. I find that it helps to have slightly wet hands to do this so it doesn’t stick too much. Also, make sure there aren’t holes in the crust when you are pushing it into the dish.
- Then, poke the pie crust with a fork to make small holes all around the bottom of the pie dish, and push the pie crust into the sides of the tart dish with a fork.
- Partially bake the tart for 12 minutes. Remove from the oven.
- Top the tart with your jam of choice. Make sure to evenly distribute it using a spoon.
- Cover the tart with sliced nectarines. Make sure to overlap the slices while placing them in a circular pattern to cover all of the tart. Save the smaller slices or pieces of nectarines for the center of the tart.
- Sprinkle the sliced nectarines in the tart with coconut sugar and cinnamon.
- Bake the tart for 35-45 minutes, until golden.
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