A gorgeous summer-inspired dessert, this nectarine tart features buttery almond pastry and lashings of raspberry jam.

What you’ll need:

  • 2 cups plain flour
  •  1/2 cup almond meal
  •  1/3 cup caster sugar
  •  125g butter, chilled, chopped
  •  1 egg yolk
  •  1 tablespoon iced water
  •  2 teaspoons vanilla bean paste
  •  6 nectarines, halved, thinly sliced
  •  Extra 20g butter, melted
  •  2 tablespoons flaked almonds
  •  1/4 cup raspberry jam
  •  Icing sugar, to serve
  •  Vanilla ice-cream, to serve


  •  250g cream cheese softened
  •  2 tablespoons caster sugar
  •  3 teaspoons rosewater essence

How to make it:

  1. Place flour, almond meal, caster sugar and chopped butter in a food processor. Process until mixture resembles fine crumbs. Add egg yolk, iced water, and vanilla. Process until mixture just comes together, adding a little extra ice water if needed. Shape dough into a disc. Cover with plastic wrap. Refrigerate for 30 minutes or until just firm.
  2. Preheat oven to 200C/180C fan-forced.
  3. Make filling. Using an electric mixer, beat cream cheese and caster sugar together until smooth and combined. Add rosewater essence. Beat until combined.
  4. Roll out dough between 2 sheets of baking paper to form a 25cm x 38cm rectangle. Remove top layer of baking paper. Trim edges of pastry to neaten, if needed. Lift baking paper and pastry onto a baking tray.
  5. Leaving a 2cm border, spread filling evenly over pastry. Arrange nectarine in rows, slightly overlapping, on top of filling. Fold edges of pastry over ends of nectarine to form a border. Brush pastry edge with melted butter.
  6. Bake for 20 minutes. Sprinkle with almonds. Bake for a further 10 to 20 minutes or until pastry is golden and cooked through. Stand for 10 minutes.
  7. Meanwhile, place jam in a microwave-safe. Microwave on MEDIUM (50%) for 1 minute or until melted. Carefully strain mixture through a sieve. Drizzle tart with hot jam. Dust with icing sugar and serve with ice-cream.