Roasted Nectarine & Almond Tart

Step 1
To make the roasted nectarines, preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Combine the nectarines, honey, and vanilla in a bowl and toss to coat. Arrange the nectarines in a single layer in an ovenproof dish. Pour the honey mixture over. Add the cinnamon sticks and dot with the butter. Cook in the preheated oven for 20 minutes or until the nectarines are just tender when tested with a skewer. Leave to cool to room temperature (about 30 minutes). Discard the cinnamon sticks.

Step 2
Meanwhile, to make the almond pastry, process the butter, sugar, and vanilla in a food processor until pale and creamy. Add the egg yolk and process until well combined, scraping down the side of the bowl when necessary. Combine the flour, almond meal, and baking powder in a separate bowl. Add to the butter mixture and pulse until the mixture just starts to come together. Turn the mixture into a bowl and bring together with your hands to form a soft dough. Take a quarter of the pastry (for the topping), shape into a disc and wrap in plastic wrap. Shape the remaining pastry into another disc and wrap in plastic wrap. Put both portions in the fridge to chill for 40 minutes.

Step 3
Increase the oven temperature to 190°C (375°F) or 170°C (325°F) fan-forced. Remove the larger pastry portion from the fridge. Pinch off small amounts of the pastry and press into an ungreased round 23 cm (9 in, base measurement) tart (flan) tin with a removable base. Use your fingertips to flatten the pastry to about 5 mm (1/4 in) thick. Place the tin on a baking tray. Drain the cooled roasted nectarines, reserving any syrup for serving, and arrange the nectarines in the pastry case.

Step 4
Take the remaining portion of chilled pastry from the fridge and coarsely grate it over the top of the nectarines to roughly cover. Scatter over the flaked almonds.

Step 5
Bake in the preheated oven for 50–55 minutes or until the pastry is golden and cooked through. Leave to stand on a wire rack until cooled to room temperature.

Step 6
Dust with icing sugar and serve in wedges with ice cream, cream, or yoghurt, and reserved syrup in a jug on the side.