Cooking and baking with stone fruit guarantees tasty dishes. Here are a few of our favourites


For the pastry

  • 100g unsalted butter
  • 1T vegetable oil
  • a pinch of ground ginger
  • 3T cold water
  • 1T sugar
  • a pinch of salt
  • 1 cup of cake flour

For the filling

  • 5 white nectarines, pitted and sliced into wedges
  • zest and juice of half a lime
  • a small piece of ginger, grated
  • ¼ cup sugar

For the syrup

  • ½ cup sugar
  • a small piece of Ginger, very thinly sliced
  • zest of one lime
  • ½ cup of water


  1. Preheat your oven to 200°C.
  2. In an ovenproof bowl mix together the butter, oil, water, sugar and salt.
  3. Pop it into the oven and take it out once the butter is brown (not burnt) and bubbling.
  4. Add the flour and ground ginger and stir until mixed.
  5. Once cooled, push the dough into a 23cm loose-bottom tart tin and spread it out until the bottom and sides of the tin is completely covered in pastry.
  6. Using a fork, prick some holes into the pastry then blind-bake for about 10 minutes until golden brown.
  7. Allow the crust to cool, while you make the filling.

To make the filling

  1. Once the pastry has baked, turn the heat of your oven down to 180°C.
  2. Mix together the sugar, lime zest and juice, ginger and nectarine slices in a bowl.
  3. Arrange the sliced fruit onto the baked pastry starting on the outside and working your way to the centre.
  4. Pour the remaining filling sauce over the fruit, and then pop the tart into the oven and bake for about 25 minutes.

To make the syrup

  1. Put all the ingredients in a saucepan, bring to the boil then lower the heat and simmer gently until a syrup forms – about 10 minutes.
  2. Once the tart has baked, pour the syrup over it while still hot. Serve with whipped cream.