Nectarine & Amaretti tart

SERVES 8-10

PREP 25 MINS (PLUS CHILLING)

COOK 50 MINS

INGREDIENTS

•1¼cups plain flour, plus 2T extra

•½cup almond flour

• ⅓ cup caster sugar ,plus¼cupextra

•125g butter, chilled, plus 60g extra

• 2-3T chilled water •100g Amaretti biscuits, crushed • 2T toasted flaked almonds ROASTED FRUITS

• 6 nectarines, halved, destoned

•½cup orange juice

•¼cup maple syrup • 2T brown sugar

•1 stick cinnamon, split • 150g cherries

METHOD

1. In a processor, pulse combined flour, almond meal and sugar. Add butter and pulse. With the motor running, add enough water to form a dough. Shape into a disc. Wrap in plastic and chill for 20 minutes.

2. In a small bowl, mix biscuits with extra flour, sugar and butter.

3. Preheat the oven to moderate, 180°C. Line an oven tray. Roll out pastry to fit the tray, about 5mm thick.

4. Spread biscuit mixture over pastry, leaving 3cm border. Fold pastry border towards centre. Crimp corners. Bake for 25-30 minutes until golden.

5. FRUITS Arrange fruit in a pan, cut-side up. Drizzle with juice and syrup. Sprinkle with sugar and cinnamon. Bake for 1520 minutes. Add cherries.

6. Spoon fruit into tart case, drizzle with cooking syrup. Sprinkle with almonds.