Just peachy!

A layered stone fruit tart is the perfect summer dessert for your dinner table

SERVES 6

Preheat oven to 180°C. Grease a 28cm tart pan. Roll out 2 pkts shortcrust pastry, place in pan and trim edges to fit. Prick base with a fork. Chill 20 mins. In a bowl of a stand mixer, beat 125g softened butter and 125g caster sugar until pale. Mix in 2 tbsp flour and 125g almond meal. Add 2 eggs, one at a time, beating well after each. Cover until needed. Remove pastry from fridge. Blind bake 15 mins. Cool base slightly. Reduce oven to 160°C. Add frangipane filling. Smooth over top. Arrange sliced stone fruits – apricot, plum, yellow and white peach and yellow and white nectarine – in even layers. Bake 40 mins until cooked. In a small saucepan, combine ¼ cup apricot jam and ¼ cup boiling water. Stir to dissolve jam into a runny consistency. Brush over cooled tart.