24624

Nectarine, coconut and lime tray-tart

  • serves 8
  • A little effort

This nectarine, coconut and lime tray-tart is easy to make, vegetarian and gluten-free. Served with a scoop of coconut ice cream, it makes a great pud

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*This recipe is gluten-free according to industry standards

Ingredients

  • ripe nectarines 8-10
  • soft light brown sugar 3 tbsp
  • limes 3, zested and juiced
  • dessicated coconut 100g
  • ground almonds 50g
  • vanilla extract 2 tsp
  • coconut milk 150ml
  • toasted coconut shavings to serve
  • coconut ice cream or coconut cream to serve
  • coconut flour 200g, plus more for dusting
  • soft light brown sugar 50g
  • coconut oil 100g, solid
  • eggs 3
  • coconut milk 80-100ml

Method

  • Step 1

    To make the pastry, put the flour, sugar, coconut oil and a pinch of salt in a food processor and pulse until it looks like fine breadcrumbs. Add the eggs, then slowly add the coconut milk, pulsing until it forms a ball. Wrap in clingfilm and chill for 30 minutes.

  • Step 2

    Meanwhile, halve and remove the stones from the nectarines. Cut into thin wedges. Mix the sugar, lime juice and most of the zest until the sugar has dissolved. Add the nectarine to the lime syrup and toss. Leave to macerate. Mix the desiccated coconut and ground almonds until combined, add the vanilla and coconut milk. Stir with a wooden spoon until you get a spreadable paste. You don’t want it too wet, as this will make the pastry soggy.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out onto a floured baking sheet, into a rectangle, about the thickness of a £1 coin. Trim the edges if you want a neater tart.

  • Step 4

    Smooth the coconut paste over the pastry right to the edge. Drain the nectarines, keeping the syrup. Layer the wedges over the pastry in neat rows, or in a spiral to cover all the coconut filling. Brush the nectarines with a little of the sugar syrup, so they are glossy.

  • Step 5

    Bake for 30 minutes until the pasty is lightly golden at the edges, and the nectarines look soft. Allow to cool a little on the tray.

  • Step 6

    Drizzle with more lime syrup if the nectarines look dry, and scatter over the toasted coconut flakes and leftover zest to serve. Serve with coconut ice cream or coconut cream (but check their ingredients if you're gluten-free).

Nutritional Information

  • Kcals 561
  • Fat 34.2g
  • Saturates 25.9g
  • Carbs 43.6g
  • Sugars 30.7g
  • Fibre 14.5g
  • Protein 11.9g
  • Salt 0.2g
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