Vegan Buckwheat Nectarine Tart with Almond Cream

Name: Vegan Buckwheat Nectarine Tart with Almond Cream
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: French
Ingredients: 1¼ cups (150 g) buckwheat flour; ¾ cup (90 g) all-purpose flour; ⅓ cup (80 ml) cold coconut oil, virgin, cold, cut into small cubes; ¼ teaspoon (1½ g) sea salt; 2 tablespoons (30 ml) pure maple syrup; 3 tablespoons (45 ml) ice water, ice cold; 1 cup (100 g) blanched almond flour; ⅔ cup (160 ml) canned full-fat coconut milk, well-shaken or stirred to combine; 3 tablespoons (45 ml) pure maple syrup; ½ teaspoon (2½ ml) almond extract; ¾ teaspoon (3¾ ml) vanilla extract; ⅛ teaspoon (¾ g) sea salt; 4 medium (600 g) ripe but firm nectarines, pitted and sliced into ¼-inch (6 mm) wedges; 2 tablespoons (30 ml) pure maple syrup; 1 tablespoon (15 ml) coconut oil; ¼ teaspoon (1.3 ml) ground cardamom (optional)

From the MyKitchenBank Kitchen

A rustic yet elegant French-inspired tart featuring a gluten-free buckwheat crust filled with silky almond cream and topped with caramelized nectarine slices. The buckwheat flour brings an earthy, nutty depth that complements the sweet stone fruit and rich almond filling. This naturally vegan dessert is perfect for summer gatherings and impresses with minimal fuss.

Prep: 25 min
Cook: 55 min
Wait: 45 min
Total: 2 hr 5 min
Makes: 1 tart (8 slices)

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Ingredients

8 servings

For the crust
1¼ cups (150 g) buckwheat flour
¾ cup (90 g) all-purpose flour
⅓ cup (80 ml) cold coconut oil, virgin, cold, cut into small cubes
¼ teaspoon (1.5 g) sea salt
2 tablespoons (30 ml) pure maple syrup
3 tablespoons (45 ml) ice water, ice cold
For the almond cream filling
1 cup (100 g) blanched almond flour
⅔ cup (160 ml) canned full-fat coconut milk, well-shaken or stirred to combine
3 tablespoons (45 ml) pure maple syrup
½ teaspoon (2.5 ml) almond extract
¾ teaspoon (3.8 ml) vanilla extract
⅛ teaspoon (0.8 g) sea salt
For the topping
4 medium (600 g) ripe but firm nectarines, pitted and sliced into ¼-inch (6 mm) wedges
2 tablespoons (30 ml) pure maple syrup
1 tablespoon (15 ml) coconut oil
¼ teaspoon (1.3 ml) ground cardamom (optional)

Equipment (8)

9-inch (23 cm) tart pan with removable bottom
Food processor
Mixing bowl
Measuring cups and spoons
Fork or pie comb
Parchment paper
Baking sheet
Small saucepan

Steps

Before you start

Preheat oven to 375°F (190°C)
Use a 9-inch (23 cm) tart pan with a removable bottom
Have all ingredients at room temperature except the coconut oil for the crust, which should be cold

1
Make the crust dough
- In a food processor, combine buckwheat flour, all-purpose flour, and sea salt.
- Pulse to blend.
- Add the cold coconut oil cubes and pulse 8–10 times until the mixture resembles coarse breadcrumbs with some pea-sized bits of oil remaining.
- In a small bowl, whisk maple syrup with ice water.
- Drizzle the liquid over the flour mixture while pulsing just 3–4 times until the dough begins to clump.
- Do not overwork.
- Transfer to a work surface and gently press the dough together into a flat disk without kneading.
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Ready when: Dough holds together when pressed and shows visible bits of oil
Tip: Keep the coconut oil very cold; warm oil will make the crust dense. Work quickly to avoid the oil melting from friction.
2
Chill the dough
- Wrap the dough disk in parchment paper and refrigerate for 20–25 minutes.
- The dough should be cold and firm but still pliable.
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Ready when: Dough is firm to the touch
3
Line and fill the tart pan
- Remove dough from the fridge and place between two pieces of parchment paper.
- Roll out to a ¼-inch (6 mm) thickness, working gently from the center outward.
- Transfer the rolled dough to the 9-inch tart pan (you can use the parchment to help transfer it).
- Gently fit the dough into the pan without stretching.
- Trim the excess dough level with the rim.
- Prick the base with a fork in a few places to allow steam to escape during baking.
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Ready when: Dough is fitted evenly in the pan without gaps or thick spots
Tip: If the dough cracks at the edges, patch it with small pieces of dough pressed firmly together; the coconut oil will help seal them.
4
Par-bake the crustOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Cover the crust with parchment paper and fill with pie weights or dried beans to prevent puffing.
- Bake for 12 minutes, then remove the weights and parchment.
- Continue baking until the edges are light golden, about 3–4 more minutes.
- The base should still be slightly underbaked.
- Remove and let cool for 5 minutes.
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Ready when: Edges are light golden; base is set but pale
Tip: Partial baking prevents a soggy bottom when filled with cream. Don't fully bake or the crust will be too hard after the final bake.
5
Prepare the almond cream
- While the crust bakes, add almond flour, coconut milk, maple syrup, almond extract, vanilla extract, and sea salt to a clean food processor.
- Blend until completely smooth and creamy, about 1–2 minutes, scraping down the sides once.
- The mixture should resemble thick Greek yogurt with no grainy texture.
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Ready when: Cream is smooth, pale, and pourable with no flour specks
Tip: Don't skip blending; lumpy almond cream will texture poorly when baked. Make sure the coconut milk is well mixed before adding.
6
Fill and bake the tartOven 375°F / 190°C
- Spread the almond cream evenly over the par-baked crust using an offset spatula or the back of a spoon.
- Level the top.
- Bake at 375°F (190°C) for 18–20 minutes until the filling is set around the edges but the center still has a slight jiggle when the pan is gently nudged (it will continue to set as it cools).
- Remove from the oven and let cool to room temperature, about 15 minutes.
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Ready when: Edges are set and lightly browned; center jiggles slightly but isn't liquid
Tip: Overbaking the almond cream will make it grainy and dry. The slight jiggle ensures a creamy center that firms up as it cools.
7
Prepare the nectarines
- While the tart cools, place nectarine slices in a small saucepan over medium-low heat with coconut oil and maple syrup.
- Gently toss occasionally for 5–7 minutes until the nectarines soften slightly and the liquid becomes syrupy and caramelized.
- The fruit should still hold its shape.
- If using cardamom, sprinkle it over the nectarines in the final minute.
- Let cool for 3–4 minutes until warm but not hot.
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Ready when: Fruit is tender but still intact; liquid is reduced and glossy
Tip: Warm nectarines are easier to arrange and will adhere better to the cream than cold fruit. Don't cook them too long or they'll fall apart.
8
Arrange and glaze
- Arrange the warm nectarine slices in concentric circles or an overlapping pattern over the cooled almond cream.
- Pour any remaining syrup from the pan evenly over the tart.
- This adds shine and extra flavor.
- Let the tart rest at room temperature for 10 minutes to set.
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Ready when: Nectarines are firmly seated; any syrup is glossy and set
Tip: Arrange the nectarines while they're still warm so they nestle into the cream. Cold fruit won't adhere as well.

Good to know

Tips

Toast the almond flour in a dry skillet over low heat for 2–3 minutes before using to deepen its flavor and reduce any raw taste.
For a less sweet tart, reduce the maple syrup in the filling by 1 tablespoon and the coconut oil in the topping by 1 teaspoon. The tart will still taste balanced.
If nectarines are out of season, use frozen stone fruit (thawed and well-drained) or canned in their own juice (drained); reduce the cooking time to 3–4 minutes since they're already soft.
Serve the tart with a dollop of coconut whipped cream or a drizzle of almond butter for extra richness.

Make ahead

The crust dough can be made up to 2 days ahead and stored covered in the refrigerator. The baked, unfilled crust can be made 1 day ahead and stored in an airtight container at room temperature; warm it in a 300°F oven for 5 minutes before filling. The almond cream filling can be made 4 hours ahead and refrigerated; bring to room temperature before spreading. Once assembled, the tart is best served within 4 hours of arrangement.

Storage & reheating

Room temperature: Store under a loose covering for up to 2 hours. Refrigerator: Cover and store for up to 3 days; serve chilled or bring to room temperature before serving. Freezer: The unfilled, par-baked crust can be frozen for up to 3 months; thaw at room temperature before filling. The fully assembled tart is not recommended for freezing. To reheat, warm slices in a 300°F (150°C) oven for 8–10 minutes until the filling is warm and the crust is crispy again.

Substitutions

buckwheat flour → Brown rice flour or millet flour in a 1:1 ratio. Maintains a gluten-free, nutty crust with similar texture; millet flour is slightly sweeter
blanched almond flour → Hazelnut flour or a blend of almond and oat flour (3:1 ratio). Hazelnut adds deeper richness; oat flour lightens the filling slightly and adds nuttiness
cold coconut oil, virgin → Vegan butter, cold and cubed. Creates a more traditional pastry crust with similar flakiness; some vegan butters contain milk, so confirm they're dairy-free
ripe but firm nectarines → Peaches, plums, or apricots in similar quantities. Any stone fruit works; adjust cooking time slightly if fruit is very firm or soft. Plums may require 1 extra minute of cooking.