Serves 2

Ingredients

• 2 South African nectarines, stones removed and sliced

• 1 tbsp honey

• Fresh/dried lavender (optional)

• 40g toasted flaked almonds

• Ready-made shortcrust pastry, 3mm thick

• 1 heaped tbsp raspberry jam

To serve

• Vanilla ice cream

Method

1.       Preheat the oven to 180°C.

2.       Line a baking tray with a sheet of greaseproof paper. Using a 16-18cm saucer or ring mould, draw a circular outline on the paper.

3.       Drizzle honey inside the circle and sprinkle with lavender.

4.       Arrange the nectarine slices on top of the honey, allowing them to overlap slightly.

5.       Sprinkle the almonds over the nectarines.

6.       Cut out a 20cm diameter circle of shortcrust pastry. Brush one side of the pastry with raspberry jam and place that side over the nectarines.

7.       Tuck the pastry nicely around and over the nectarines and press the edges down slightly with a fork.

8.       Refrigerate for 30 mins, then bake in the oven for 30-35 mins.

9.       Remove from the oven and cool slightly. Turn the tart onto a plate and serve with vanilla ice cream and an extra sprinkling of almonds.

Credit: Reuben Riffel