How can I ensure the tart base remains crunchy?

To keep the base crunchy, avoid processing the buckwheat groats too finely in the food processor; pulse them just enough to break them down a little, as instructed in step 2.

What is agar agar powder and why is it used in this recipe?

Agar agar powder is a plant-based gelling agent derived from seaweed, used in this recipe to thicken and set the nectarine and mango filling, providing a firm yet smooth texture without using gelatin.

How long does the Nectarine and Mango Summer Tart need to chill before serving?

After filling, the tart requires refrigeration for 3-4 hours to allow the nectarine and mango mixture to properly set and firm up before it's ready to be garnished and served.

Can I use different fruits for the filling in this tart?

While this recipe specifically uses nectarines and mangoes, you could experiment with other soft, ripe fruits like peaches, apricots, or berries, adjusting the maple syrup to taste if needed.

How should I store leftover Nectarine and Mango Summer Tart?

Store any leftover tart in an airtight container in the refrigerator for up to 3-4 days to maintain its freshness and the set texture of the fruit filling.

6 years ago

Nectarine and Mango Summer Tart
[Vegan, Gluten-Free]

TP By: Tania Pilcher

Author Bio

Hi, I'm Tania. I'm a self-taught cook, food photographer, and blogger behind the healthy food... Read More

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A vibrant Nectarine and Mango Summer Tart, garnished with fresh thinly sliced nectarines, red currants, pomegranate seeds, and almond flakes.

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Discover more recipes with these ingredients

Mango

Nectarine and Mango Summer Tart [Vegan]

Dairy Free

Vegan

Make the best of seasonal nectarines this summer with this light nectarine & mango tart with a crunchy base and silky fruit filling. It’ll be the only dessert you’ll need for this summer season—a great way of indulging.

Ingredients You Need for Nectarine and Mango Summer Tart [Vegan, Gluten-Free]

For the Base:

2 cups (gluten-free) oats
1/2 cup and 1/4 cup unroasted buckwheat groats
1/4 cup coconut oil, melted plus more for greasing
3 tablespoons maple syrup
1 heaped tablespoon tahini paste

For the Filling:

3 medium-sized nectarines, stones removed, roughly chopped
1 cup fresh or frozen mango cubes (2 large mangoes)
1 tablespoon maple syrup
1 teaspoon agar agar powder

For Garnish:

3 thinly sliced nectarines
A handful of pomegranate seeds
Red currants
A pinch of almond flakes

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How to Prepare Nectarine and Mango Summer Tart [Vegan, Gluten-Free]

Preheat the oven to 350°F. Grease a 9” tart tin with a little coconut oil and set it aside.
Add the oats to the food processor and pulse in short bursts for 45-60 seconds until they turn into coarse oat flour. Add buckwheat groats and pulse again for a minute or two to break down the buckwheat groats a little (don’t process them too fine if you want to keep the base crunchy). Add the rest of the ingredients and blitz for around 2-3 minutes until the mixture starts to get a little sticky.
Transfer the base mixture into the tart tin and spread evenly by firmly pressing the mixture around the tin and its sides with your hands, making sure you don’t leave any gaps. Bake at 356°F for 12-15 mins until golden. Remove from the oven and cool down completely. Place in the fridge whilst you’re making the filling.
Add nectarines, mango and maple syrup into a high-speed blender and blend until smooth. Pass the mixture through a fine sieve into a medium-size saucepan, turn on medium heat and bring to a gentle boil. Whisk in the agar agar powder and let the mixture simmer on low to medium heat for 5-7 mins until it is starting to thicken.
Take the saucepan off the heat and cool down completely. The mixture will thicken more whilst it’s cooling down.
Fill the tart base with nectarine & mango mixture and refrigerate for 3-4 hours to allow the filling to set.
Garnish with fresh, thinly sliced nectarines, red currants, pomegranate seeds, and a sprinkle of almond flakes.