September 16, 2015 1:06 pm

Here’s our first nectarine recipe for September and as far as tarts go, this is a not-so-naughty version of an indulgent classic. With no lard-laden pastry base and zero refined sugars, it’s the perfect way to enjoy a treat without going over the top. It’s sweetened with honey for an all-natural energy boost and topped with juicy nectarines to support your daily intake of essential vitamins.

Not only does the almond flour in this recipe give the tart its nutty taste and moist texture, it’s completely gluten free so won’t leave you with that bloated feeling. Instead, the soft and succulent nectarines which help to remove excess water from the body, will leave you feeling pleasantly satisfied without any of the guilt!

This really easy recipe makes one large, crustless tart.


225g gluten free almond flour
180g unsalted butter, melted
4 tbsp raw honey
3 large eggs, lightly beaten
2 tsp vanilla extract
¼ tsp salt
2 large nectarines, peeled, pitted and sliced
Extra honey to drizzle


1. Preheat oven to 180 degrees. Grease a 9 inch springform pan with a very small amount of butter.

2. In a large mixing bowl, combine the almond flour, melted butter, raw honey, eggs, vanilla, and salt, and whisk until all the lumps disappear before pouring into the prepared pan.

3. Arrange the peach slices on top of the batter in concentric circles then drizzle with a small amount of raw honey. Bake for 30-40 minutes or until golden brown. Let the tart cool then remove from the tin. Slice, serve and enjoy.