Nectarine Frangipani Tart

In a bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk. Next, add the almond meal and flour. Combine well. Pro tip - do not over cream as we do not want to add too much air into the dough.

Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.

Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan.Pro tip - this dough is delicate so it must be well chilled before rolling. Alternatively, it is easier to roll it between parchment papers.

Transfer the dough to the tart pan. Gently press the dough into the tart pan making sure to press down into the shape of the pan. Remove the excess dough and neaten the edges of the tart pan,Pro tip - I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges.

Chill the crust in the fridge for 15 minutes up to 48 hours. Pro tip - if leaving for a long time make sure to wrap in plastic so it does not dry out.

Preheat the oven at 400°F / 200°C/ Gas Mark 6Pro tip- it is very essential that the oven is heated to the optimal temperature otherwise the crust can shrink when baking.

Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans)

Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling. Pro tip - this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.

Reduce oven temperature to 350°F/ 177°C/ Gas mark 4

Cut the nectarines in half. Core the seed and slice each half in about 4 to 6 slices. Sprinkle lemon juice and set aside.

In a bowl, cream the butter and sugar, then add the almond meal, flour, and salt. Add eggs one at a time followed by the vanilla etract. Pro tip - alternatively you can add all ingredients to a stand mixer with paddle attachment or food processor and combine well.

Pour filling into the partially-baked tart shell. Arrange the sliced fruit as best you can. Sprinkle some sliced almonds on top.Pro tip - As the filling cooks it will rise a bit and the fruit will sink in further.

Bake for about 40 to 45 minutes or until the top looks set. Pro tip - Place the pie on a baking tray for each cleanup in case of spillage. If the tart edges brown to quickly cover the edges with aluminum foil or a pie shield

Chill the pie for at least 3 hours, preferably overnight before serving.Pro tip - Cooling the tart will help the filling set and taste so muh better.