Nectarine And Cherry Tart

1. 1

   Preheat oven to 350u00b0F.

2. 2

   In a food processor, pulse flour and sugar to combine. Add butter and pulse to form coarse crumbs. With motor running, add 2 tbsp cold water until dough just comes together. Turn out onto a floured surface and press together lightly. Shape into a disc, wrap in plastic wrap and chill for 20 mins.

3. 3

   Roll out pastry until 1/4 inch thick then use to line an 8 inch tart pan. Trim edges. Line with parchment paper and pie weights. Bake blind for 10 mins. Remove paper and weights and bake for another 5 mins. Let cool.

4. 4

   Meanwhile, to make the filling, process ground almonds, sugar, butter, whole egg, egg yolk, brandy and vanilla in a food processor until smooth. Transfer to tart shell and smooth surface. Press nectarines, cut-side up, and cherries into filling. Sprinkle with sugar. Bake for 40-45 mins, until center is just set. Let cool completely in pan.

5. 5

   Dust with powdered sugar to serve.

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