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This gluten-free dairy-free nectarine tart is a wonderful summery French dessert recipe made with juicy nectarines baked on top of a flakey tart. It tastes delicious with a scoop of ice-cream!
Nothing quite says summer like a fruit tart, especially one made with nectarines. Warm, juicy, sweet yet tangy nectarines baked on top of a flakey crisp tart. It is truly delicious and such a summer treat.
I based this recipe off of one that my family makes. I tweaked it to make it gluten free, dairy free, grain free and Paleo. If you love healthy tart recipes, try my apple tart. And if you love summer fruit desserts, try my apricot tart, nectarine peach crisp or my peach cobbler.
Table of Contents
Why this recipe works
- It is allergy friendly. It is great for those that have allergies or intolerances to gluten, dairy, soy, or peanuts.
- It is great for those who are gluten-free, dairy-free or Paleo.
- This recipe is a crowd pleaser.
- It is easier to make than you think and results in a gourmet tart dessert.
Recipe ingredients
- Almond flour– use blanched almond flour because it is more refined in texture and better for baking.
- Tapioca flour– this helps to give a flaky texture to the crust.
- Coconut flour– this flour combined with tapioca flour and almond flour gives a great texture to the crust.
- 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.
- Coconut sugar– this has a lower glycemic index than other sugars.
- Egg– this is used to bind the crust together.
- Sugar-free strawberry jam– I love using St. Dalfour strawberry jam because it is made with simple clean ingredients.
- Nectarines– make sure they are ripe and fragrant.
- Cinnamon– Ceylon cinnamon has great flavor.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of coconut sugar, you can use brown sugar. Just note the recipe won’t be Paleo if you use brown sugar.
- Instead of strawberry jam, you can use peach jam, apricot jam or berry jam.
- Instead of nectarines, you can use peaches or apricots.
- You can omit cinnamon if you don’t like it.
Step by step instructions
Step 1: Make the tart crust by mixing all the crust ingredients in a food processor. Then, put the crust into a pan and partially bake it for 12 minutes.
Step 2: Put a layer of jam onto the crust.
Step 3: 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.
Sprinkle some coconut sugar and cinnamon on top.
Step 4: Bake!
Recipe FAQs
You can either lightly cover the tart and leave it on the kitchen counter for 3 days. Or you can cover the tart and put it in the fridge for 5 days.
You can serve it as is, or with ice-cream, custard, or cream on top.
You can serve it cold or warm.
Yes it is. It is gluten-free, dairy-free, grain-free, and Paleo.
Other summer dessert recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Gluten-free Dairy-free Nectarine Tart
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.
Notes
- Instead of coconut sugar, you can use brown sugar. Just note the recipe won’t be Paleo if you use brown sugar.
- Instead of strawberry jam, you can use peach jam, apricot jam or berry jam.
- Instead of nectarines, you can use peaches or apricots.
- You can omit cinnamon if you don’t like it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
