Ingredients
Filling
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.
Heating the oven tray helps to cook the pastry base better. For best result, keep pastry ingredients cool.
Note