Coconut Nectarine Tart Recipe
100g softened butter, cubed
¼ cup water
½ cup coconut sugar
1tsp vanilla essence
½ cup wholemeal self raising flour
1 cup desiccated coconut
3 Nectarines, sliced (peaches also work well)
½ cup Apricot marmalade
Roll out between two sheets of baking paper to fit a 22cm (base measurement) round loose-bottom flan tin. Chill until firm.
Preheat oven to 180°C. Grease and line pastry tin with baking paper and fill with dried rice or beans. Bake for 15 mins, then remove baking paper and dried rice or beans, and cook for a further 15 mins, or until dry and lightly golden.
While the tart base is cooling, you can make the filling. First, whisk eggs, sugar and vanilla essence until combined. Stir in flour and coconut to combine and spread evenly into the base. Press the nectarine slices into the filling. Bake for 30 mins, or until set and golden brown. Cool.
Place the marmalade into the microwave and heat until warm. Using a pastry brush glaze the tart and you are ready to enjoy the fruits of your labour
Coming soon: Make sure to check out the banana bread recipe pictured here and more of our dessert recipes here! They are domestic gold!