nectarine tart

 

Serves 6

For the pastry
130g plain flour
40g rye flour
1 tbsp golden caster sugar
½ tsp salt
140g cold butter, cut into cubes
2 tbsp gin

For the filling
85g unsalted butter, at room temperature
100g golden caster sugar
2 tsp plain flour
100g ground almonds
1 egg
1 tbsp brandy
650g roughly chopped nectarines
1 thyme sprig, leaves removed
1 egg, lightly beaten
1 tbsp demerara sugar
Honey, to serve

1 Place the flours, sugar and salt in a food processor and blitz for 1 second. Add the butter and blitz again until it forms breadcrumbs. Add the gin little by little, until the pastry comes together. Cover with clingfilm and chill for at least 30 minutes, or freeze for 15 minutes.

2 For the filling, cream together the butter, sugar, flour and almonds in a food processor. Add the egg and slowly pour in the brandy, until you have a smooth batter. Put in the fridge to rest with the pastry.

3 Preheat the oven to 190C/Gas 5. Roll out the dough to form a rough 35cm circle. Place on a baking tray lined with baking paper.

4 Spread the almond batter in the centre of the pastry, leaving a 5cm border. Place the nectarines on the batter, scatter over the thyme and brush the border with beaten egg. Gently fold over the border. Now brush the outside edges with the rest of the egg and sprinkle with the demerara. Bake for 1 hour until the pastry is golden, then remove and cool for 20 minutes before serving, drizzled with honey.