Spiced Ricotta & White Nectarine Tart

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   1. Preheat the oven to 180C/350F/Gas mark 4

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   2. Combine nectarines, muscovado sugar and Marsala in a bowl and toss to coat. Place the nectarines cut side up on a baking tray that has been lined with baking paper and roast for 15 minutes until soft and golden.

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   When cool, cut the halved nectarines in half again so that you have 12 wedges and set aside.

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   3. Place flour, sugar and butter in the food processor and process for 10-15 seconds or until mixture resembles fine breadcrumbs.

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   Add egg yolk and vanilla extract and continue to process until the pastry clings together and forms a ball. Remove pastry from the machine and knead it gently to form a smooth ball. Wrap in cling wrap and refrigerate for an hour.

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   4. Lightly flour work surface and rolling pin and roll pastry to a thickness of 2-3mm. Line 28cm diameter tart tin with pastry, trim the edges and then blind bake for 15 minutes until pale golden. Remove paper and weights and return to the oven for a further 5 minutes. Remove and cool.

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   5. Meanwhile blend ricotta, spices, sugar and egg in food processor until smooth.

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   Spoon into the tart case, arrange nectarines on top and scatter with a little extra muscovado sugar and bake for 20-30 minutes until just golden and firm to touch. Cool to room temperature before serving.

* Per serving · 4 servings · Values may vary.