1

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Use a 12cm-diameter saucer as a guide to cut 4 discs from the pastry. Place the pastry discs on the lined tray.

2

Use a small sharp knife to score a 1.5cm border around the edge of each pastry disc (don't cut all the way through). Use a fork to prick the inside of each pastry disc.

3

Keeping within the border, sprinkle the pastry with almond meal and top with nectarine wedges. Sprinkle the sugar over the tarts and bake in oven for 15 minutes or until golden brown. Set aside for 5 minutes to cool slightly. Serve warm with ice-cream.