Bright as the sun and sweet as summer, we’re feeling inspired to add juicy nectarines to all sorts of dishes, including this coconut and nectarine tart!

SERVES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the pastry
255 g flour
125 g cold butter, cubed
80 g icing sugar
2 egg yolks
1 tbsp ice water
For the filling
2 eggs
75 g caster sugar
40 g desiccated coconut, plus extra to decorate
35 g flour
75 g butter, melted
450 g (3–4) nectarines, sliced into wedges

METHOD
For the pastry
1. Preheat oven to 180°C.
2. Place flour, butter and icing sugar in a food processor and blend until mixture resembles fine breadcrumbs. Add egg yolks and water and blend again until the dough comes together. Turn the dough out and use your hands to form a ball. Wrap in cling film and refrigerate for 15 minutes.
3. Roll out dough on a well-floured surface to about 5 mm thick.
4. Line a 20 cm loose-bottomed tin with the pastry and prick the bottom with a fork. Refrigerate for another 20 minutes.
5. Blind-bake for 15–20 minutes, until golden. Remove from the oven and set aside to cool.
For the filling
1. Whisk eggs and sugar until fluffy. Mix in coconut and flour. Fold in the melted butter.
2. Spoon into cooled tart shell and spread evenly. Arrange the nectarine wedges over the filling and sprinkle with extra coconut.
3. Bake for 35–40 minutes, until golden and cooked through.
4. Allow to cool completely before removing from the tin.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

For something just as sweet, but a bit more on the healthy-conscious side, try this summer nectarine and mozzarella salad.