Ingredients
Method
1.Sift flour into a large bowl, rub in butter with fingertips until mixture resembles coarse breadcrumbs. Mix in enough of the water to make ingredients just come together. Knead dough on lightly floured surface until smooth. Flatten dough slightly, wrap in plastic wrap, refrigerate 20 minutes.
2.Grease 20cm (8-inch) round loose-based fluted flan pan. Roll pastry on lightly floured surface, or between sheets of baking paper, until large enough to line pan.
3.Lift pastry into pan, press over base and side, trim excess pastry. Prick base all over with fork, refrigerate 20 minutes.
4.Preheat oven to 200°C (180°C fan forced).
5.Place flan pan on oven tray, line pastry with baking paper, fill with dried beans or rice. Bake 15 minutes, remove paper and beans. Bake a further 15 minutes or until pastry is browned lightly and crisp.
6.Meanwhile make almond frangipane. Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in sifted flour and almonds.
7.Cut nectarines in half, remove seeds. Cut nectarines into wedges.
8.Spoon frangipane into tart shell, top with nectarines, cut-side up, pushing lightly into frangipane. Sprinkle over almonds. Bake about 45 minutes or until golden, cool tart in pan.
