Peach, nectarine and ginger tart

Slightly cheese-cakey, this Nici Wickes tart is a fantastic gluten-free dessert for the summer. Top it with fresh seasonal fruit and that divine ginger syrup!

By Nici Wickes
  • 15 mins preparation
  • 35 mins cooking
  • Serves 6 - 8
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  • 1/2 packet GF ginger nuts
  • 1/2 cup roasted almonds
  • 2 tbsp sugar
  • 3 tbsp butter, melted
  • 250 g cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1 large egg
  • 1/3 cup sugar
  • 2 tsp vanilla paste
  • 1 tbsp fresh lemon zest
Ginger syrup
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 large, thumb-sized piece fresh ginger, sliced
  • 3-4 semi-firm peaches, peeled, and nectarines, sliced
  • Mint leaves, to garnish


  • 1
    Preheat oven to 180°C. Grease a 23cm fluted, loose bottom tart tin.
  • 2
    Process the biscuits and almonds in a food processor until a fine crumb forms. Add in the sugar and melted butter, mixing thoroughly. Press this firmly into the tart tin, going up the sides as well. Bake for 10-15 minutes until set. Reduce oven to 160°C.
  • 3
    Whip the cream cheese until smooth. Add the sour cream, egg, sugar, vanilla paste and lemon zest, beating until smooth. Pour mixture into the crust and bake for 15-20 minutes or until just set. Leave to cool in the oven, then chill.
  • 4
    Make the ginger syrup by simmering the sugar, water and ginger until a syrup forms – about 7 minutes. Remove the ginger and allow to cool for a few minutes before adding in the fresh fruit slices.
  • 5
    To serve, pile the fresh fruit in the centre of the tart, drizzling the last of the syrup over. Scatter with mint leaves.


Instead of gingernuts, you could use 2 cups of almonds and add in 2 tbsp melted coconut oil and 1 cup of dates to help bind it all together.

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