I love summer not only for the beautiful sunny weather, warm summer evenings spent outside on the terrasse, picnics on luscious green fields and taking a refreshing dip in the lake or pool but especially for its abundance of fresh summer fruits. Berries in all variations are my absolute favourite but fruits like peaches, apricots and nectarines are a close second. For this recipe I combined juicy nectarines with the tropical taste of coconut milk and found out that these tastes go just perfect together. I had the idea for this tart as my family was craving some cake and I wanted something quick and easy. This tart is just that. I used an organic egg in this recipe so it’s not really vegan. Whenever I use eggs in baking I make sure that they’re organic and come from happy, free-range chickens from organic farms that don’t kill the male chicks. I’m currently working on a vegan alternative for all my strict vegan readers and hope it’s available for you soon.
Until then wishing you guys a beautiful weekend.
Nectarine and coconut tart
For the tart base
- 150 g steel-cut oats
- 125 g Einkorn flour or whole spelt flour
- 100 g dried figs
- 50 g coconut oil
- 1 tbsp maple syrup
- 2 tbsp water
For the topping
- 4 nectarines
- 200 ml coconut milk
- 1/2 tsp ground vanilla
- 3 tbsp maple syrup
- 1 organic, free-range egg
- 3-4 tbsp blanched, chopped almonds
Preheat oven to 200°C/375 F and line a round cake pan with baking parchment.
For the base place oats, figs, Einkorn flour, coconut oil, maple syrup and water in a food processor and process until you have a crumbly, slightly sticky dough. Press evenly into cake pan.
For the tart topping wash and slice nectarines finely. Whisk together coconut milk, vanilla, egg and maple syrup until thoroughly combined. Distribute nectarines evenly onto the tart base. Pour coconut milk mixture on top and sprinkle with almonds.
Bake on the middle rack for 30-35 minutes. Take out and leave to cool.