I have a confession to make: I love Game of Thrones. It has a very, very special place in my heart. I’ve read all the books. And I’ve watched every episode of the TV series. I have super, uber favorite characters… and ones that I hate with every shred of my soul. And I nearly cried on the Red Wedding episode. It’s kind of an addiction.
And now I have an even nerdier confession… when I spend time baking really rustic desserts like this nectarine tart, I sometimes imagine myself baking my heart out as one of the innkeeps from the series: wiping sweat from my brow, my dirty hands and apron covered in flour, slugging back pints of ale just to keep cool and wiping the froth from my mouth on the back of my sleeve. Of course, none of the above actually happens when I bake (and I’m pretty sure none of the innkeeps is described quite like this in the series)… but a girl can fantasize, right?!?
The dough for this tart is the same as the one I use for cinnamon rolls. Although it can be a bit sticky and fragile to work with, it bakes up into a nice texture that I really like, plus it has a vanilla-spiked flavor that complements the soft, warm nectarines very nicely!
Speaking of which, make sure you use nectarines that are ripe, but NOT overly ripe. One of the two nectarines I bought for this became overly ripe by the next day, and I had a hell of a time pitting it without destroying it. Subsequently, I ended up just eating two of the most mangled slices because they were just too ugly for pictures. So when you’re trying to tell if a nectarine is ripe, give it a sniff! It should smell slightly sweet, and the flesh near the stem should give way to gentle pressure, but not too much.
One other important thing: DO make sure that your eggs are at room temperature, or else the coconut oil and raw honey could get all clumpy and ruin your dough. Pro tip: if you ever forget to take eggs out, or if you’re just too excited to wait, then you can quickly bring eggs down to room temp by placing them in a bowl of warm (not hot) water for 5 minutes! They’ll be good to go after that.
What’s so great about this method of making a tart is that it’s free-form (read: forgiving). You just kinda haphazardly fold it up, and that’s it. No fluted pie dishes, no mini pie makers. Just you, a rolling pin, and your crafty hands. And if it tears a bit? Just fold it over and squish it back on, no foul harm done. But if you work purposefully in one direction – for example, folding it clockwise around the rim – then you’ll get a nice, symmetrical appearance that actually looks quite fancy!
In the photo below, you can see a bit of raw coconut flour below the nectarines. I did that on purpose to help absorb some of the excess juice from the nectarines, so the bottom of the tart wouldn’t become soggy. As long as you only use about a teaspoon, it does NOT create powdery grossness whatsoever. It just kinda clumps up with the juices, and you don’t even notice it’s there.
Each tart could easily serve two people, maybe three; they’re quite a decent size! As a result of this (and the fruit juice), I found that it didn’t get perfectly crisp on the bottom. But it doesn’t really matter; it easily slides right off the parchment paper onto a plate. It’s perfect for serving at home!
If you want to be able to transport these, I suggest leaving them on the parchment paper and then placing the whole thing in whatever container you’ve chosen. You might also consider breaking the dough into thirds or even fourths, cutting your nectarines into smaller slices or mini-chunks, and making 3 or 4 mini tartlets instead! If you do this, though, be sure to keep an eye on the bake time so they don’t burn.
As you can see, I am not a baking perfectionist. My tarts were quite imperfect, actually. But that’s what I love about them. It gives them character and a very “homemade”, almost romantic, ambiance. But then again, that’s the motivation behind this blog anyway… to share simple, easy Paleo recipes with my readers so that each and every one of you can go into battle (with your flaming spatula) confidently!
Now excuse me while I summon my dragons to help me torch a future Paleo creme brulee recipe… ;)
Share your thoughts… are there any other kinds of baked fruit dessert recipes you would like to see?
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine all the dry ingredients: coconut flour, almond flour, and sea salt. Break up as many lumps in the flour as possible. In a separate small bowl, whisk together the honey, coconut oil, vanilla, and eggs until creamy. Add the wet ingredients to the bowl of dry ingredients, and mix until a sticky dough consistency is reached. **Depending on the brand of flours used, you may have to add in extra coconut flour (only 1 tsp at a time) after you mix it.**
- Leave the dough in the bowl, cover it, and chill in the refrigerator for 20 minutes. While the dough is chilling, pit and slice your nectarines (or cut into chunks, your call). Discard pit.
- After the dough is sufficiently chilled, divide it in half. Leave the other half covered in the refrigerator for now. Place the first half of dough onto a large piece of parchment paper on a very flat surface. Cover it with another similarly-sized sheet of parchment, and pat it down with your hands. Use a rolling pin to roll the dough between the sheets of parchment, into approximately an 8 to 10-inch circle.
- Sprinkle 1 tsp of coconut flour into the center of the dough, to help absorb juices so the crust isn’t too soggy. Arrange your nectarine slices on top of the coconut flour.
- Carefully and gently fold the edges of the dough up over the sides of the nectarine pile, so that the middle is still exposed. If you want it to look symmetrical, make sure you do this in one direction only! If some of the dough happens to break, just gently squish it on where it’s supposed to go.
- Leave the tart on the parchment paper, and transfer to a baking sheet. Repeat process with the other half of dough and nectarine slices.
- Bake both tarts in the oven together for 18 to 20 minutes, until edges of dough are golden.
- Remove from oven and let cool for a few minutes. Serve immediately!
- Store leftovers in an airtight container in the refrigerator for up to 3 days; it reheats in the microwave really well.
© Cook Like a Cavewoman! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.