Nectarine & Blackberry Tarts – Super Nummy (2024)

BreakfastGluten FreeRecipesVegetarian

by Lu


Blackberries are on sale for only $1.80! Here’s a bite of spring, brought to you bya really good deal at my localgrocery store. I urge you to grab a load of whatever berry is on sale wherever you shop, and if you’re like me, get a double pack because you’ll be eating them by the fistful as you assemble these tarts. I will admit that I popped the biggest, ripest, juiciest blackberries into my mouth and filled the tarts with the smaller berries…They were all nummy, though!

Did you know that blackberries turn a gorgeous reddish hue after they’re baked? SO COOL.

I call these rustic tarts because you can throw perfectionism out the door. It doesn’t matter if the dough cracks.Just sprinklethe parchment paperwith turbinado sugar forthat caramelized crunch, lay the rolled out dough on top, pat it gently so the sugar sticks, pileon the fruit, and flip the edges over the filling.

I used a gluten-free dough for this almondy tart crust. If you’re not allergic to gluten, you can swap out the gluten free flours (brown rice, tapioca, and buckwheat) for whole wheator all-purpose flourif that’s what you have on hand.I’ll detailall thepossible combinationsin the recipe printed below.I’m not actually allergic to gluten, I just like to experiment.

If you haven’t tried a whole-grain tart dough before, do it! I know not everyone stocks whole grain flours in their pantry, but it’s worth it for the taste alone to go out and get some.


I started growing my own rosemary plant a few weeks ago. Those things grow fast! I snipped off a little sprig and took a bite of itwith the tart, not knowing what to expect. I’m happy to report that it was TASTY. Quite refreshing. I had another tart with a big scoop of melty ice cream. That was also superb.

Time to dig in!


Nectarine & Blackberry Tarts

Cook Time: 25 minutes

Yield: 6 tarts


Pick one:

Gluten-free blend

1 cup brown rice flour

1/4 cup buckwheat flour (or more brown rice flour)

1/4 cup tapioca flour or cornstarch

Gluten blend

1 cup whole wheat flour or whole wheat pastry flour

1/2 cup all-purpose flour or pastry flour


1 and 1/2 cup all purpose flour or pastry flour

Other Crust Ingredients:

3/4 cup almond meal

1/4 cup sugar (don't use large crystals)

8 and 1/2 tablespoons ice cold butter (Freeze it. Both unsalted and salted butter will work)

1 large egg, beaten

1-2 tablespoons ice cold water

4 tablespoons turbinado sugar for sprinkling

Fruit Filling

2 nectarines, sliced

1/2 pint blackberries


  1. Whisk almond meal, sugar, and flour together.
  2. Cut your butter into the flour mixture quickly. You can do this in the food processor by cubing your butter and pulsing it with the flour mixture a few times until pea-sized bits of butter are coated in flour. You can also shred your butter into the flour using a coarse grater, using a fork to combine.
  3. Add the beaten egg in a thin drizzle, mixing or pulsing as you go.
  4. Sprinkle 1-2 tablespoons of ice cold water into the dough if it feels dry. (This is where my recipe differs a little from the original recipe. I suspect it's because I live in dry-ass, wintry Boston, so my dough needs a little more moisture. I've made this recipe twice, and the dough with more water came out far more tender. If you live in a humid region, you can probably skip the water.) Mix or pulse for just a second, then use your hands to quickly form the dough into a ball. Cover the dough with plastic wrap.
  5. Chill the dough for half an hour in the fridge, then break it into 6 even chunks and press each into a ball. Flour your cutting board and rolling pin, then roll each ball of dough into a circle about 1/2 centimeter thick.
  6. Preheat oven to 350 degrees F.
  7. Line 2 baking sheets with parchment paper and sprinkle turbinado sugar all over the parchment. Lay each sheet of dough over the sugar and pat gently so the sugar underneath sticks to the dough.
  8. Fill the centers with fruit, leaving a 2 inch border of dough around the edge. Flip the edges over the filling and pat down the creases. If the dough has warmed up by the time you're done, chill the tarts in the fridge for 15 minutes.
  9. Baking for 25 minutes. Top with a sprig of rosemary or eat warm with ice cream. These will keep in the fridge for a few days. Simple pop it in the microwave to reheat for the most tender crust.

Nectarine & Blackberry Tarts – Super Nummy (8)


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Nectarine & Blackberry Tarts – Super Nummy (9)

Azu March 29, 2014 - 10:44 am

What delicious tarts! Loved that you have a gluten version and gluten-free crust


Nectarine & Blackberry Tarts – Super Nummy (10)

Lu March 29, 2014 - 2:47 pm

Thanks so much! I try to bake gluten free as much as possible so everyone can enjoy it 😛


Nectarine & Blackberry Tarts – Super Nummy (11)

CakePants March 29, 2014 - 1:15 am

These look (paradoxically) so perfect in their imperfection! I love their rustic charm, and the combo of nectarines and blackberries is so tantalizing! I can’t wait until summer fruits arrive where I live.


Nectarine & Blackberry Tarts – Super Nummy (12)

Lu March 29, 2014 - 2:40 pm

Thank you so much! Just checked out your blog. I love “put on your cake pants” – that describes me too 🙂


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Nectarine & Blackberry Tarts – Super Nummy (2024)
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