French-style Nectarine Tart

Justine Drake, Nectarines

  • Serves 4


  • 400g roll puff pastry
  • flour for dusting
  • 4 firm nectarines, pitted
  • ¼ cup (60ml) honey
  • 1 tsp (5ml) vanilla bean paste (or seeds from one pod)
  • finely grated peel of 1 orange
  • ½ tsp (2.5ml) ground cardamom, optional
  • 2 Tbsp (30ml) butter, cubed
  • vanilla bean ice cream, for serving


  1. Preheat oven to 200C.
  2. Roll out puff pastry on floured surface to about 5mm thick.
  3. Cut out 4 discs, using saucer (10cm diameter). Make a shallow cut around the circumference of each disc, about 1 cm from the edge. Chill for 20 minutes.
  4. Thinly slice nectarines.
  5. Melt together honey, vanilla bean paste, orange peel and ground cardamom together.
  6. Prick the middle of each pastry disc with a fork.
  7. Arrange sliced nectarine on each pastry in a spiral shape.
  8. Brush fruit with honey mixture.
  9. Bake for 10-15 minutes until golden.
  10. Serve hot with a scoop of vanilla bean ice cream.