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

To serve

  • icing sugar, for dusting
  • crème fraîche, whipped cream or vanilla ice cream


  1. Preheat the oven to 190°C.
  2. To make the shortcrust pastry, rub the flour and butter together until it resembles fine breadcrumbs.
  3. 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.
  4. Roll the pastry out on a lightly floured surface and line a 24cm tart tin. Prick all over with a fork and keep refrigerated.
  5. 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.
  6. Stir in the orange or lemon zest, ground almonds and the cake flour. Spread the filling over the base of the pastry case.
  7. Top the tart with slices of fruit and the flaked almonds. Bake for 40–50 minutes, or until just set.
  8. 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.

(Serves 6–8)