Nectarines are the best fruit to dress your summer tarts and here they are matched with almonds to create a tasty tart.
225 gr plain flour
80 gr icing sugar
125 gr cold butter, chopped
1 egg yolk
1 tablespoon iced water, approximately
600 gr Nectarine
100 gr butter, softened
90 gr ground almonds
110 gr caster sugar
35 gr plain flour
Process flour, sugar and butter until combined. Add egg yolk and water; process until the ingredients just come together. Knead dough on floured surface until smooth. Shape into a disc; wrap in plastic, refrigerate for 30 minutes.
FRANGIPANE: Process the butter, almond meal, sugar and flour until it forms a paste. Add the eggs; process until combined.
Roll pastry between sheets of baking paper until large enough to line a 2 5cm- round loose-based flan tin. Ease pastry into tin, press into side; trim edge. Place tin on an oven tray. Refrigerate for 20 minutes.
Preheat oven to 160° C fan-forced). Line pastry with sheet of baking paper; fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 10 minutes or until pastry is golden brown. Cool.
Spoon and spread Frangipane over base
Halve nectarines. Peel and cut each half into 3 wedges. Arrange wedges on top of Frangipane . Bake tart for about 40 minutes or until brown and set.
Serve with vanilla ice-cream or pouring cream and a drizzle of honey.