Free-form nectarine tart

Free-form nectarine tart

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Made with mascarpone and unsalted butter, this pastry is next-level. The easy filling is a simple mix of sliced nectarines, sugar and butter.


  • 125 g mascarpone
  • 125 g unsalted butter
  • 1 cup flour
  • Egg white
  • Sugar
  • Thickly sliced nectarines
  • Egg yolk beaten
  • Water
  • Thick cream

Cooking Instructions

1. Cream the mascarpone with the unsalted butter. Mix in a cup of flour to form a dough. Wrap and chill until firm enough to roll. Roll out to form a rough round. Brush with egg white and sprinkle generously with sugar.

2. Pile with thickly sliced nectarines, leaving a border. Sprinkle with sugar and dot with butter. Casually fold over the border of pastry. Brush with the egg yolk beaten with a little water.

3. Bake at 200ºC for about half an hour until golden brown.

4. Serve warm with thick cream.

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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