Giant peach, nectarine & apricot meringue tart

Giant peach, nectarine & apricot meringue tart

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 20 mins Cook: 35 mins

More effort

Serves 8
Using shop-bought puff pastry makes this dazzling summer tart topped with stone fruit, almond paste and dollops of meringue super quick to prepare

Nutrition and extra info

Nutrition: per serving

  • kcal428
  • fat26g
  • saturates10g
  • carbs42g
  • sugars25g
  • fibre2g
  • protein8g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 30-33cm puff pastry round sheet (we used Marie La Pâte Feuilletée), or roll your own from a 375g block
  • 100g crème fraîche, plus extra to serve (optional)
  • 1 large egg, plus 2 egg whites
  • 100g ground almond
  • 1 tsp vanilla extract
  • 140g caster sugar
  • 3-5 stone fruits (a mixture of peaches, nectarines and apricots), sliced
  • 2 tbsp peach, apricot or nectarine jam
  • ½ tsp almond extract (optional)
  • 1 tsp cornflour
  • 25g toasted flaked almond


  1. Heat oven to 200C/180C fan/gas 6. Lay the pastry on a large baking sheet and mark a border 2cm from the edge with a knife. Bake for 10-12 mins until puffed up, golden and crisp underneath. Mix the crème fraîche, whole egg, ground almonds, vanilla extract and 40g of the sugar together.

  2. Push the centre of the pastry down and spread this with the almond and crème fraîche mixture, then top with the fruit. Warm the jam in the microwave, then sieve and brush all over the fruit. Bake in the oven for 10 mins.

  3. Meanwhile, whisk the egg whites until stiff in a big mixing bowl. Add the remaining 100g sugar, the almond extract, if using, and cornflour, and whisk again to a thick, smooth glossy meringue. After 10 mins, remove the tart from the oven and turn down to 160C/140C fan/gas 3. Dollop the meringue in spoonfuls over the tart, then scatter over the almonds. Bake for another 10-12 mins until the meringue feels crisp to touch. Eat at room temperature with more crème fraîche.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
27th May, 2015
I had 4 nectarines in need of a good home so I made this recipe - I also didn't have enough creme fraiche so mixed what I had with Greek yoghurt. I also omitted the meringue! I would add some almond flavouring to the mix when I do it again or little dollops of marzipan. It was delicious and very easy to do. We served it with fresh Jersey double cream.
13th Aug, 2014
The meringue doesn't work once the vanilla extract and corn flour are added. The mixture goes too runny and spreads all over the fruit instead of staying in dollops.
7th Aug, 2014
This was super easy, stunning, and yummy. I didn't bother with the meringue and I didn't have enough crème fraiche so used a 50/50 crème fraiche and plain yoghurt mix. Came out beautifully, we loved it warm with some ice cream. It was like Danish pastry the next day and we had it with coffee.
23rd Aug, 2014
I'm wondering how the total of 35 mins cooking time is achieved? Has someone added the 10 + 10 + 10-12 ? If so, I'm not sure this is right - is the second 10 mentioned not the first 10 instructed? It's not really very clear at all.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.