La Coco-Nectarines Tart

This pie is a beautiful harmony of flavors!

A wonderful summery dessert recipe made with juicy nectarines. Each bite just melts in your mouth while bursting with fresh nectarine fruit flavor.

Apricot Delice
by Feli Chic'Cuisine


Serves 8

  • 150g plain flour

  • 100g coconut, powder

  • 3 Tbsp superfine sugar

  • 1 pinch salt

  • 125g butter, plus 15g for pie plate

  • 1 large egg

For the Filling

  • 6 ripe nectarines

  • 2 large eggs, free range

  • 4 Tbsp (50g) superfine sugar

  • 50g coconut flakes

  • 40g butter


​​1. In a bowl mix the flour, coconut, sugar and salt. Make a well in the middle of the dry ingredients. Cut in butter and mix until mixture resembles coarse crumbs.

​2. In small bowl beat the egg. Make a well in the mixture flour-butter and pour the egg, tossing until dough forms a ball. Wrap the dough in parchment paper and refrigerate for at least 1 hour.

3. Grease a 23 cm (9 inch) pie pan.​ Place the pastry dough between two sheets of parchment paper. Roll the dough into a 30 cm (12-inch) circle. Using the paper, easy lay it inside the pie pan. Gently press the edges into the sides of the pan. Prick the bottom with a fork. Place in the fridge.

4. Preheat the oven to 190 °C (380°F).


5. Peel the nectarines and cut them into strips. Place them over the bottom of the pastry. Bake for 10 minutes.

6. Meanwhile, in a medium bawl, beat the 2 eggs and sugar until foamy. Add the coconut flakes and mix well. Pour the mixture over nectarine. Sprinkle with butter and bake for 20 minutes or until golden-brown. Cool slightly before serving.

​7. Decorate with the sliced nectarines and coconut flakes. Serve with Crème Fraîche, if desired.


​“​Taste, which enables us to distinguish all that has a flavor from that which is insipid."Jean Anthelme Brillat-Savarin​

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