For the shortcrust pastry
- 175g cake flour, plus extra for dusting
- 75g cold butter, cubed
- 25g castor sugar
- 1 egg, beaten
- 5ml ice cold water
For the filling
- 100g butter
- 80g castor sugar
- 2 eggs
- 10ml orange or lemon zest, finely grated
- 100g ground almonds
- 20g cake flour
- 3 fresh nectarines*, sliced
- 45ml flaked almonds
- icing sugar, for dusting
- crème fraîche, whipped cream or vanilla ice cream
- Preheat the oven to 190°C.
- To make the shortcrust pastry, rub the flour and butter together until it resembles fine breadcrumbs.
- Stir in the sugar. Add the beaten egg and water and mix until the dough just comes together. Wrap in cling film and refrigerate for 30 minutes.
- Roll the pastry out on a lightly floured surface and line a 24cm tart tin. Prick all over with a fork and keep refrigerated.
- To make the filling, place the butter and sugar in a bowl and whisk until pale and creamy. Add the eggs, one at a time, beating well after each addition.
- Stir in the orange or lemon zest, ground almonds and the cake flour. Spread the filling over the base of the pastry case.
- Top the tart with slices of fruit and the flaked almonds. Bake for 40–50 minutes, or until just set.
- Dust the tart with icing sugar before serving it warm or at room temperature with crème fraîche, whipped cream or ice cream.
*COOK’S NOTE Peaches, pears or plums can be used in place of the nectarines. If you’re pressed for time, use ready-made shortcrust pastry.