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Fruit pastry
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Nectarine tart has 245 calories. It contains 35.6 g of carbs, 3.2 g of protein, 10.4 g of fat and 1.8 g of fiber. Its 8.5 µg of Selenium covers 15% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
245
KCAL / 100G
Carbs
35.6g
· 13% DV
Protein
3.2g
· 6% DV
Fat
10.4g
· 13% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 5% · Fat 38%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 245 kcal | |
| Total fat | 10.4 g | 13% |
| Saturated fat | 4.1 g | 21% |
| Trans fat | 0.1 g | |
| Sodium | 175 mg | 8% |
| Total carbohydrate | 35.6 g | 13% |
| Fiber | 1.8 g | 6% |
| Protein | 3.2 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 100 g | 245 kcal |
| 1 tablespoon (diced) | 20 g | 49 kcal |
| 1 piece (mini) | 45 g | 110 kcal |
| 1 slice (thin) | 65 g | 159 kcal |
| 100 g | 100 g | 245 kcal |
| 1 serving (medium) | 120 g | 294 kcal |
| 1 slice (thick) | 145 g | 355 kcal |
| 1 piece (large) | 180 g | 441 kcal |
| 1 serving (large) | 200 g | 490 kcal |
Calculated from 245 calories per 100 g.
A nectarine tart is made by arranging sliced nectarines over tart dough and baking until the pastry is golden and the fruit is tender. You can use a pastry cream or a simple fruit filling, but keep the fruit layer fairly even so it cooks consistently.
No, you usually do not need to peel nectarines for a nectarine tart. Their skins soften in the oven and help the slices hold their shape; wash and dry the fruit well before cutting it.
Firm-ripe nectarines are best for a nectarine tart because they slice cleanly and keep their shape as they bake. Avoid bruised or very soft fruit, which can turn mushy and release more juice into the pastry.
To keep a nectarine tart from getting soggy, dry the sliced fruit and avoid using nectarines that are overripe. Blind-bake the crust before adding the filling, or dust the base lightly with ground almonds to absorb some of the fruit juice.
Yes, puff pastry works well for a nectarine tart and makes a crisp, flaky base. Score a border around the pastry without cutting all the way through, then arrange the nectarines inside it so the edges can rise.
Yes, peaches can replace nectarines in a nectarine tart, although the result is technically a peach tart. Peel peaches if you prefer a smoother texture, and choose fruit that is ripe but still firm enough to slice.
A nectarine tart does not need a glaze, but a thin layer of warmed apricot jam can give the fruit a glossy finish. Brush it over the tart after baking, while the fruit is still warm, rather than adding a thick coating.
Yes, you can make a nectarine tart ahead of time, preferably on the day you plan to serve it. Bake it fully, let it cool, and keep it covered; add any fresh garnish just before serving so it stays fresh.
Store leftover nectarine tart covered in the refrigerator for up to about three days. The pastry may soften as it sits, so warm slices briefly in the oven if you want to bring back some crispness.
Yes, you can freeze baked nectarine tart once it has cooled completely. Wrap individual slices tightly and thaw them in the refrigerator; reheating them briefly in the oven helps improve the pastry texture after thawing.
Vitamins
B1
0.16mg · 13% DV
B2
0.12mg · 9% DV
B3
1.35mg · 8% DV
Biotin
2.1µg · 7% DV
Minerals
Selenium
8.5µg · 15% DV
Manganese
0.22mg · 10% DV
Copper
0.08mg · 9% DV
Phosphorus
57mg · 8% DV
Sodium
175mg · 8% DV
Potassium ⭐
115mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 245 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Nectarine tart pairs a pastry base with sliced nectarines, baked until the fruit softens and the edges may turn lightly golden. It belongs to the broad European tradition of fruit tarts; recipes vary from a crisp, buttery shell to a softer base, sometimes with a thin layer beneath the fruit.
Serve it in a slice for afternoon tea, as a simple dessert after a meal, or alongside coffee. The fruit’s gentle tang balances the rich pastry, while the overall profile is that of a carbohydrate-rich fruit pastry rather than a substantial snack; a 100 g portion provides 245 kcal. For a lighter serving, keep the slice modest and pair it with plain yoghurt instead of a richer cream topping.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.1g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 20.6:1
Above the ideal 4:1 (20.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.