1

Blend or process flour, sugar, salt and butter until crumbly; add egg yolk, vanilla and water, process until the ingredients just come together. Knead gently on a floured surface until smooth. Wrap in plastic and refrigerate for 30 minutes. Roll pastry between sheets of baking paper until large enough to line the base and side of a 24cm round, loose-based flan tin. Peel away one sheet of baking paper, invert the pastry into the tin. Gently press pastry into the side, then peel away the top sheet of paper. Trim the edge with a sharp knife or rolling pin. Place the flan tin on an oven tray and refrigerate for 1 hour.

2

Preheat the oven to moderate (180°C). Cover pastry with baking paper, fill with dried beans or rice. Bake in a moderate oven for 20 minutes. Remove paper and weights and bake for a further 5 minutes or until browned lightly.

3

Meanwhile, cut nectarines into eighths.

4

For the macadamia filling, process the macadamias and 2 tablespoons of the flour until fine. Beat the butter and sugar in a small bowl with an electric mixer until pale. Beat in the egg and egg yolk until combined, then fold in the syrup, macadamia mixture and remaining flour.

5

Spread macadamia filling into the pastry base, arrange nectarine segments over the filling. Bake in a moderate oven for about 35 minutes or until golden brown and firm to touch. Cool.

6

Serve the tart dusted with sifted icing sugar, if desired.