Summer is definitely my season. But you have probably guessed that already…
It has everything I cherish: light, warmth and my favourite fruits and vegetables !

I’ve seen the first apples at the farmers market, but my heart is still in love with stone fruits: apricot, peach, nectarine, plum and peacherine !

I honestly didn’t know about peacherine before last Sunday.
I read the fruit is the result of the cross-pollination between a peach and a nectarine.
And as you can see, it looks very similar to a peach with a furry skin and tastes as good with a yellow and firm flesh.

peacherine slices fruit salad

The best way in my opinion is to enjoy them raw like all the other seasonal fruits.
For a fancier way, I like to prepare a salad: Thin slices of fruits marinated in honey and lemon juice, served with a handful of nuts and a dollop of whipped cream. Fresh and simple.
And for a baked version, I favour tart.

This time, to give a twist to the frangipane filling, I made a batter with ground dessicated coconut. I was expecting that it would overpower the taste of the peacherine, but the result turned out well balanced.

peacherine tart

Peacherine tart with Coconut (about 20cm wide)


250g flour
80ml water
125g butter at room temperature and diced
1 pinch of salt


75g ground dessicated coconut
50g caster sugar
2tbsp cornflour
1 egg
20g unsalted melted butter
1 peacherine, pitted and cut in wedges

In a large bowl mix together flour and salt // Add butter to flour and mix with your finger tips to get a fine sandy texture // Add water and mix quickly with your hand to form a dough // Wrap the dough in cling wrap and let it rest for one hour in the fridge // In a bowl mix together ground dessicated coconut, cornflour and melted butter // In an other bowl whip egg and sugar until pale // Pour egg mixture into coconut mix and stir well to combine // Preheat oven to 180°C // Roll down the dough on a dusted flour surface. Use your tart pan to trim your dough like with a big cookie cutter. Prick the bottom of the dough with a fork // Spread the coconut batter leaving a free border and place on top peacherine wedges. Fold up edges inside // Bake for 30 minutes or until nicely golden on top // Remove from the oven and let it cool on a rack.

La suite en français…