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1
Grease 19cm*27cm loose-based flan tin.
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2
make pastry.
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3
Pastry:.
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4
Blend or process flour, sugar and chopped butter until combined.Add egg yolk and enough of the water to make ingredients just come back together.
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5
Knead dough on floured surface until smooth.
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6
Cover; refrigerate 30 minutes.
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7
Preheat the oven to moderate (180/160 fan-forced).
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8
Roll dough between sheets of baking paper until large enough to line prepared tin.
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9
Ease dough into prepared tin, press into sides;trim edges.
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10
Cover and refrigerate 30 minutes.
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11
Cover pastry case with baking paper, fill with dried beans or rice; place on oven tray.
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12
Bake, uncovered, 10minutes, remove paper and beans; bake, uncovered, about 10 minutes or until pastry case is browned lightly.
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13
cool.
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14
Make creme pattissiere while pastry is cooling.
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15
Creme pattissiere:.
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16
Combine cream, milk and sugar in medium saucepan.
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17
Split vanilla bean in half lengthways, scrape seeds into saucepan, then add pod; bring to a boil.
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18
Remove from heat;discard pod.
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19
Beat egg yolk in small bowl and mix until thick and creamy.beat in cornflour.
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20
gradually beat in hot creme mixture.
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21
strain mixture into same cleaned saucepan; stir over heat until mixture boils and thickens.
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22
Remove from heat; whisk in butter.
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23
Cover surface of custard with plastic wrap; cool to room temperature,.
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24
Increase oven temperature to hot(220C/200C fan-forced).
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25
Place nectarines in single layer in large shallow baking dish; sprinkle with juice and sugar.
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26
Roast, uncovered, about 20 minutes or until nectarines are soft; cool.
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27
Meanwhile, spoon creme pattisiere into pastry case, cover; refrigerate about 30 minutes or until firm.
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28
Top with nectarines.
