Nectarine and crushed pistachio tart with Jurançon




Serves 8

Preparation time: 20 minutes

Cooking time: 25 minutes



  • 6 large nectarines
  • 1 roll shortcrust pastry
  • 3 eggs
  • 80g ground hazelnuts
  • 60g unsalted pistachio nuts
  • 50g caster sugar
  • 50g butter
  • For the syrup:
  • 100g caster sugar
  • 100ml water


Preparation method for the nectarine tart:


  1. Pre-heat oven to Th.7 (200°C). Wash, peel and cut the nectarines into 8 slices.
  2. In a saucepan, bring 100g of sugar and the water to the boil. Poach the nectarine slices one after the after for 2 to 3 minutes in the boiling syrup.
  3. Roll out the pastry into a pie dish, keeping the greaseproof paper in the base. Prick the bottom with a fork.
  4. In a bowl, mix the butter, sugar, ground hazelnuts and eggs. Pour the mixture onto the pastry base.
  5. Bake in the oven for approximately 25 minutes
  6. Roughly crush the pistachio nuts. Arrange the nectarines in a ring over the tart base and scatter with crushed pistachios.


Ideal with Jurançon: Domaine Bru-Baché 2011, 92/100 Gilbert & Gaillard wine guide. Powerful and refined with candied fruits and honey, delicate attack and a velvety palate. Sheer pleasure!

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