Italian nectarine and almond tart

Method

1. For the pasta frolla, mix all the ingredients together in the bowl of a food processor. Pulse to bring everything together to form a damp but not wet dough. Remove from the bowl, wrap in baking paper and chill in the fridge for at least 30 minutes.
2. Meanwhile, make the filling. Mix the butter, sugar, eggs, ground almonds, lemon zest, flour, baking powder and vanilla together until well combined.
3. Heat the oven to 180°C fan/gas 6. Roll out 250g of the pastry on a floured surface and use it to line the tart tin. The remaining pastry can be frozen for up to 1 month or wrapped and chilled to use the next day. Chill the lined tart tin the fridge for 10 minutes; this helps prevent the pastry from shrinking.
4. After the pastry has been chilled, spoon the filling into the tart tin. Arrange the nectarine slices on top of mixture and scatter the flaked almonds over the top. Bake for 40-45 minutes until the tart has risen and is golden brown.
5. Melt the apricot conserve with 1 tablespoon water in a small saucepan. Brush the melted conserve over the top of the tart as a glaze and leave to cool. Cut into slices and serve.