Nectarine Tart with Apricot Jam Glaze – Vegan version

👨‍🍳 Method

For the Tart shell

1. 1
   Mix the flour, sugar and salt in a bowl.

   Bowl
2. 2
   Transfer to a food processor, add the cold margarine in cubes and process until coarse crumbs form.

   Food processor
3. 3
   Add the flax egg and quickly bring together with your hands, without kneading, just until the dough comes together.

   💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4. 4
   Wrap in plastic wrap and chill at least 60 minutes.

   ⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator

   💡Chilling firms the margarine and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
5. 5
   Roll out the dough and line a 26 cm Tart pan with it, sides included. Prick the bottom with a fork.

   ⚙ Rolling Out DoughRolling pin

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
6. 6
   Top with parchment paper and weights (or dried beans) and bake in an oven preheated to 180°C (355°F) for 15 minutes.

   Parchment paperOvenTart / pie pan

   💡The weights keep the dough from puffing up and shrinking from the sides: without them the bottom bubbles and the shell comes out lopsided.
7. 7
   Remove the weights and bake another 8 minutes, until the shell is golden.

   OvenTart / pie pan

To assemble

1. 8
   In a bowl, mix the nectarines, sugar, cornstarch and lemon juice.

   Bowl

   💡The cornstarch thickens the juice the fruit releases as it bakes: without it the filling runs out of the slice.
2. 9
   Fill the shell with the filling and level it.
3. 10
   Bake in an oven preheated to 180°C (355°F) 30 minutes, until the crust is golden and the filling bubbles.

   ⚙ BakingOvenTart / pie pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
4. 11
   Warm the jam until runny and brush it over the filling while it is still warm.

   StoveSmall saucepanPastry brush
5. 12
   Let the pie cool completely so the filling thickens before slicing.