Rustic Cherry Nectarine Tart

Rustic Cherry Nectarine Pie | Lilie bakery

Rustic Cherry Nectarine Pie | Lilie bakery

Rustic Cherry Nectarine Pie | Lilie bakeryA seasonal fruit tart, the perfect dessert, isn't it? Nothing better at the end of a meal than to taste juicy and colorful fruit, barely cooked, on a crispy dough. And then, we also taste it to taste it, but it must be done quickly (it often leaves at high speed :). For this rustic pie, I opted for two of my favorite fruits of the moment: the yellow nectarine and cerise. The two flavors complement each other skillfully. I like the rendering of the yellow nectarine after cooking: it gives a very pleasant little sweet supplement.

The specificity of this tart - its simplicity too - is that it is made without a pie mold: the edges of the dough are folded back on itself to prevent it from overflowing during cooking, and that's it. Fast and effective. Especially that we are talking here about a very simple shortcrust pastry. And then, this shape gives it a special charm, don't you think? Know that it comes as you want with all the fruits that you can get hold of, so this is the advantage.

Let's go for the recipe.

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Rustic Cherry Nectarine Tart

A sun-kissed pie for your summer tables!
Preparation30 minutes
Baking40 minutes
Quantity: 6


  • 270 g of flour
  • 125 g softened butter in pieces
  • 60 g brown sugar
  • 1 pinch of salt
  • 75 ml of cold water
  • +
  • 50 g brown sugar
  • 60 g of almond powder
  • 400 g yellow nectarines
  • 200 g cherries
  • +
  • 3 tbsp of water
  • 50 g brown sugar


  • Prepare the dough by mixing the flour, the butter in pieces, the sugar, the salt. Then add the water little by little. Shape a ball of dough then refrigerate for about half an hour.
  • Preheat the oven to 180 ° traditional heat.
  • Pitted the cherries, cut them in half. Cut the nectarines into quarters and set aside.
  • Roll out the dough using a rolling pin so as to obtain a kind of round pancake about 3 mm thick.
  • Spread the almond powder and brown sugar mixture in the center of the dough, leaving 4 cm of free edge all around. Place the fruit nicely. Gently fold the edges of the pastry over the fruit.
  • Brush the water and brown sugar mixture on the edges of the dough before baking, so that it is more golden. Also coat the fruit, as an option, for a sweeter touch. Cook for about 40 minutes - watch for.
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[ Equipment used ]


Rolling pin

Kitchen brush




  1. Reply

    Tales and Delights

    July 7, 2016

    Beautiful and ultra appetizing! Nothing beats the simplicity of a good pie :)

    • Reply

      Lilie bakery

      July 8, 2016

      That is true ! Especially when you don't want to spend hours in the kitchen :)

  2. Reply

    Sandrine / Strawberry & Basil

    July 7, 2016

    Very pretty pie :)

    • Reply

      Lilie bakery

      July 8, 2016

      Thank you Sandrine :)

  3. Reply

    Valerie B

    July 7, 2016

    I really like this pie!

  4. Reply


    July 7, 2016

    She tells me your pie ...

  5. Reply


    July 9, 2016

    Too beautiful this pie !! Yum !

  6. Reply


    July 12, 2016

    Superb this recipe, your photos are beautiful.
    We make our desserts with steam and infrared (for browning) and the result is great!

  7. Reply

    small kitchen

    July 12, 2016

    She is very beautiful!

  8. Reply


    July 20, 2016

    It's exactly the kind of dessert I crave right now (this and the ice creams;))

    • Reply

      Lilie bakery

      July 21, 2016

      You're right, the best desserts of the summer;)

  9. Reply

    Michaela @ 1001 Gourmet Travel

    September 29, 2016

    the galette looks delicious - to try very quickly!
    PS I just discovered your blog and I love it already! :) Very beautiful pictures!


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