1

Process the flour, sugar, butter and egg yolk until combined. Add enough water to make the ingredients cling together.

2

Knead the pastry gently on a lightly floured surface until smooth. Wrap the pastry in plastic, refrigerate for 30 minutes. Roll pastry between two sheets of baking paper until large enough to line the base and sides of a 19cm x 27cm rectangular loose-based flan tin.

3

Carefully lift pastry into the tin, press into sides; trim edge 5mm above the edge of tin. Place flan tin on an oven tray; refrigerate for 30 minutes.

4

Preheat the oven to moderate (180°C/160°C fan-forced).

5

Cover pastry with baking paper, fill with dried beans or rice. Bake in moderate oven for 10 minutes, remove paper and beans or rice. Cover edge of pastry with strips of foil to stop over-browning; bake pastry for further 10 minutes or until browned lightly. Cool.

6

Increase oven temperature to hot (220°C/ 200°C fan-forced).

7

Place nectarines in a large baking dish; sprinkle with the sugar and juice. Bake in a hot oven for about 20 minutes or until the nectarines are soft.

8

For the créme patisserie, bring the cream, milk, sugar and vanilla bean to the boil in a medium pan. Whisk eggs in a large bowl, then whisk in sifted cornflour.

9

Gradually whisk in the hot milk mixture. Strain the mixture into the same medium pan; stir over a medium heat until the mixture boils and thickens.

10

Remove from heat; whisk in the butter. Cover the surface with plastic wrap and cool to room temperature.

11

Spoon the créme patisserie into the pastry shell; refrigerate tart for about 30 minutes or until firm. Top with nectarines.