Nectarine frangipane tart

225g ready made sweet shortcrust pastry
1 tb plain flour, plus extra for dusting
1 x 100g pack chopped roasted hazlenuts
75g caster sugar
110g butter, at room temperature
1 large egg
1 tb brandy or frangelico
3 just-ripe nectarines
4 tb apricot jam
a squeeze of lemon juice

roll out pastry on a lightly floured surface and use it to line the 23cm round tart tin, then transfer it to the fridge to chill for at least 30mins. Preheat oven to 200 and put a large baking sheet into the oven to heat up.

In a processor, whiz hazlenuts and sugar until they have the texture of fine breadcrumbs. Add the butter and process again, then add the egg, flour and brandy. Process until just blended, then spread evenly over the base of the chilled pastry.

Quarter the nectarines and remove the stones. Make 3 cuts in each quarter, from top to bottom, leaving the slices joined at the base so they can be fanned out slightly. Place on top of the hazelnut mixture with a palette knife.

put the tart in the oven on the preheated baking sheet and bake for 10mins, then reduce the heat to 180 and cook for another 20-25mins until the filling is set and browned. Leave the tart to cool in the tin.

To make the glaze, put the jam in a small pan with the lemon juice. Heat gently until runny, then sieve out any lumps before brushing the glaze liberally over the cooled tart.