Roast Nectarine Tart

Directions

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