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Orange Syrup-Drizzled Nectarine Tart
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Delicious cake texture thanks to almond flour. Embedded nectarines add a sweet taste of fresh fruit.
Course: Dessert
Servings: 4 -6
Author: Donna Hay
  • 2-1/2 nectarines halved
  • 1/4 cup superfine sugar for saucepan
  • 6-1/2 tablespoons of butter softened
  • 1/2 cup of superfine sugar for batter
  • 2 eggs
  • 1 cup almond flour
  • 1/4 cup all-purpose flour
  • 2 teaspoons finely grated lemon rind 2 large lemons will be enough
  • 1/4 teaspoon baking powder
  1. Slice nectarines in half and gently remove the seeds.
  2. Sprinkle 1/4 cup of sugar in saucepan and place cut nectarines (cut side down).
  3. Cook on medium heat until sugar dissolves and cut side of nectarines are golden.
  4. Place butter and 1/2 cup sugar in food processor and pulse until ingredients are combined.
  5. Add eggs, almond flour, all-purpose flour, lemon rind and baking powder.
  6. Pulse until well combined.
  7. Preheat oven to 320 degrees.
  8. Spray tart pan with cooking spray. (I used a 13-1/2" x 4-1/2" fluted tart pan with removable bottom).
  9. Spread batter evenly in tart pan.
  10. Gently push nectarines into the batter with sliced side facing up.
  11. Make sure the nectarines are evenly spaced.
  12. I placed the tart pan on a baking tray just in case any batter seeped out of the removable bottom.
  13. Bake tart for 25-35 minutes until golden brown.
  14. Serve with homemade whipped cream if you want to be really decadent.