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+ servings

Nectarine, Summer Berry & Amaretto Tarts

Gluten-free, Dairy-free, Refined Sugar-free, Paleo, SCD, GAPS, low carb
Servings 12
Author Vicki Montague - The Freefrom Fairy


  • For the 'pastry'
  • 200 g ground almonds or whole almonds ground in a food processor/coffee grinder or blender
  • 10 g melted coconut oil
  • 1 medium free range egg
  • 1 tsp honey
  • 1/2 tsp almond extract
  • For the filling:
  • 110 g nectarines stoned peeled and finely chopped
  • 75 g dried strawberries
  • 25 g dried summer berries of choice I used blueberry and blackcurrant
  • 25 g coconut oil
  • 40 g date paste* or finely chopped pitted dates soaked in boiling water for 30 minutes
  • 1/2 tsp ground cinnamon
  • 1 tbsp amaretto
  • For date paste makes 2 small jars:
  • 375 g pitted chopped dates covered with water and simmered for 20 minutes before pureeing


  1. If you want to make date paste for use in the place of sugar in other recipes then start by making that. Otherwise cover 40g of pitted, chopped dates in boiling water and leave to soak for 30 minutes while you make everything else
  2. Place the chopped nectarine, dried fruit, coconut oil, cinnamon and date paste (if made) in a small pan and slowly bring to the boil. Reduce the heat and keeping the lid on cook for approx. 15 minutes stirring frequently until thick and sticky.
  3. If you haven't made date paste, mash the softened dates into the soaking water and add to the sticky fruit mixture. Stir well
  4. While the filling is cooking make the marzipan pie crust by combining the ingredients together in a small bowl until a dough forms
  5. Remove a walnut sized piece of dough from the bowl and press into one hole of a greased, shallow, 12 hole tart tin
  6. Repeat with the remaining dough
  7. Place the pastry cases into a pre-heated oven at 170 degrees (150 degree fan, gas 3.5) for 10 - 15 minutes making sure they do not get burnt
  8. Remove from the oven and fill with the fruit filling
  9. Leave to cool for 5 - 10 minutes before removing them from the tin and serving them either hot or cold