Donna Hay says her latest book, The New Easy, is all about "new ways to make cooking easier." With an unerring sense for the way we live now, she has divided into categories that make total sense - weeknights, weekends, salads, and of course the baking for which she is famous. Even better, a 're-style' section makes it easy to transform dishes for different occasions. Here Donna shares her nectarine and coconut tart, with variations perfect for a Saturday picnic or a Sunday lunch. We have 3 copies to give away - full details of how to win are below.




Nectarine and coconut tart
1 sheet (200g) store-bought sweet shortcrust pastry
1 cup (75g) shredded coconut*
1 eggwhite
¼ cup (55g) caster (superfine) sugar
2 nectarines, thinly sliced
caster (superfine) sugar, extra, for sprinkling
double (thick) cream*, to serve

Preheat oven to 180°C (350°F). Cut the pastry into a 24cm round and place on a baking tray lined with non-stick baking paper. Mix to combine the coconut, eggwhite and sugar and spread over the pastry, leaving a 1cm border. Top with the nectarine slices and fold over the edges of the pastry to form a border. Sprinkle with the extra sugar and bake for 16–20 minutes or until golden. Cut into wedges and serve hot or cold with double cream. Serves 4



Saturday picnic cut into squares

Cut the pastry sheet in half to make two 24cm x 12cm rectangles. Top with the coconut mixture and the nectarines leaving a 1cm border. Bake for 20–25 minutes or until golden. Combine lemon zest and sugar and sprinkle over the tart to serve.



Sunday lunch small and elegant

Cut 4 x 10cm rounds from the pastry and top with the coconut mixture and nectarines. Bake for 15–18 minutes or until golden. Serve with double (thick) cream or vanilla ice-cream.



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