by Shivi Ramoutar

This simple fruit tart is made even more special with a spicy, boozy whipped cream.


Buyer's guide

August and September are the best time to buy nectarines from Europe.


Nectarines don’t need peeling, but if you want to peel them for use in a pie, cover the ripe fruit with boiling water, leaves for 15 seconds, then drain and peel. If poaching nectarines, don’t peel them as their skins will colour the syrup a beautiful rose colour. Although nectarines can be used in any peach recipe, their smooth skin makes them particularly useful sliced in sweet or savoury salads, or halved and either baked or grilled. The stronger flavour of yellow-fleshed nectarines makes them better suited to savoury salads, and cooked dishes such as nectarine tart and poached nectarine with vanilla ice cream.