Name: Nectarine and cherry tart
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: Filling; 1 1/2 cup almond meal; 1/2 cup caster sugar; 125 gram butter, softened; 1 egg, plus 1 yolk; 1 tablespoon brandy; 1 teaspoon vanilla extract; 1 1/4 cup plain flour; 1/2 cup almond meal; 1/3 cup caster sugar, plus 1 tablespoon extra; 125 gram butter, chopped; 2 tablespoon chilled water; 3 nectarines, halved, stoned; 1/2 cup cherries, pitted; icing sugar, whipped cream, to serve

Ingredients

Filling

1 1/2 cup almond meal

1/2 cup caster sugar

125 gram butter, softened

1 egg, plus 1 yolk

1 tablespoon brandy

1 teaspoon vanilla extract

1 1/4 cup plain flour

1/2 cup almond meal

1/3 cup caster sugar, plus 1 tablespoon extra

125 gram butter, chopped

2 tablespoon chilled water

3 nectarines, halved, stoned

1/2 cup cherries, pitted

icing sugar, whipped cream, to serve

Method

1.In a food processor pulse flour, almond meal and sugar to combine. Add butter, pulse to form crumbs. With motor running, add water until dough just comes together.

2.Turn dough onto a floured surface and press together lightly. Shape into a disc, wrap in plastic wrap and chill 120 minutes.

3.Preheat oven to moderate, 180°C. Preheat oven tray.

4.Roll out pastry on a lightly floured surface until 5mm thick. Line a 22cm pie plate with pastry, trimming edges. Bake blind 10 minutes. Remove paper and filling and bake a further 5 minutes. Cool.

5.To make Filling; process almond meal, sugar, butter, egg, yolk, brandy and vanilla in food processor until smooth. Spoon into pastry case, smoothing surface.

6.Press nectarines, cut side up, and cherries into filling. Sprinkle with extra sugar. Place tart on oven tray. Bake 40-45 minutes until just set in centre.

7.Cool completely in pie plate. Dust with icing sugar.