Nectarine and almond tart
100g butter, softened
110g caster sugar
2 tbsp plain flour
2 tsp finely grated lemon rind
120g almond meal
4 nectarines, halved, pit removed and thinly sliced
1 tbsp caster sugar, extra
2 tbsp apricot jam, warmed
Ice-cream or cream, for serving
Vanilla bean pastry
265g plain flour
50g icing sugar mixture
125g cold butter, chopped
1 tsp vanilla bean paste
1 small chilled egg, lightly beaten
Vanilla bean pastry: Place the flour, icing sugar, butter and vanilla into a food processor. Process in short bursts until the mixture has a fine crumb consistency. Add the egg and process again in short bursts until the mixture just starts to come together. Turn out onto a lightly floured work surface and gather the pastry. Press into a flat disc shape, wrap in cling film and refrigerate for 30 mins.
Roll out the pastry on a sheet of baking paper to about 3mm thick. Line a 23cm loose base flan tin with the pastry, gently easing it into the corners; trim excess pastry. Freeze for 15 mins.
Preheat oven to 190°C. Place a sheet of foil over the base and side of the pastry. Fill with baking weights (or beans or rice). Place the tin on an oven tray. Bake on the lowest shelf in the oven for 25 mins or until just starting to turn golden.
Remove the foil and the weights and bake for a further 15 more minutes or until lightly browned and the base of the pastry is cooked through. Cool.
Beat the butter and sugar until pale and fluffy. Add eggs, flour and lemon rind; beat until just combined. Add almond meal, beat until smooth.
Spread almond mixture over the base of the cooled pastry case and arrange the nectarines decoratively on top.
Sprinkle evenly with the extra caster sugar and bake for an hour or until the edges of the nectarines are browning and filling is set. Brush the surface of the tart with the warmed apricot jam and serve with double cream or vanilla ice cream, if desired.