Preparation time 40 minutes (plus refrigeration time). Cooking time 45 minutes.

1. Grease 19cm X 27cm loose-based flan tin. Make pastry.

2. Make crème patisserie while pastry case is cooling.

3. Increase oven temperature to hot. Place nectarines in single layer in large shallow baking dish; sprinkle with juice and sugar. Roast, uncovered in hot oven about 20 minutes or until nectarines are soft. Cool.

4. Meanwhile, spoon crème patisserie into pastry case, cover; refrigerate about 30 minutes or until firm. Top with nectarines.

 

Pastry: Blend or process flour, sugar and butter until combined. Add egg yolk and enough of the water to make ingredients just come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes. Preheat oven to moderate. Roll dough between sheets of baking paper until large enough to line prepared tin. Ease dough into prepared tin, press into sides; trim edges. Cover; refrigerate 30 minutes. Cover pastry case with baking paper, fill with dried beans or rice; place on oven tray. Bake, uncovered in moderate oven 10 minutes. Remove paper and beans; bake uncovered in moderate oven about 10 minutes or until pastry case is browned lightly. Cool. 

  

Crème patisserie: Combine cream, milk and sugar in medium saucepan. Split vanilla bean in half lengthways, scrape seeds into saucepan, then add pod, bring to a boil. Remove from heat; discard pod. Beat egg yolks in small bowl with electric mixer until thick and creamy; beat in cornflour. Gradually beat in hot cream mixture. Strain mixture into same cleaned saucepan; stir over heat until mixture boils and thickens. Remove from heat; whisk in butter. Cover surface of custard with plastic wrap; cool to room temperature.

 

Serves 8

 

Tip: Uncooked rice or beans used to weight down the pastry are not suitable for eating. Use them every time you bake blind; store in an airtight storage jar.