Nectarine and raspberry goats’ curd tart

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Serves eight to 10

For the pastry

Step 1
To make the pastry, blitz the flour, icing sugar, salt and butter in a food processor for 20-30 seconds, then add the egg yolk and blitz again until incorporated.

Step 2
Add just enough egg white to bind the mixture together (you’ll use the rest later), then roll the dough into a ball.

Step 3
Flatten slightly, wrap in clingfilm and chill for at least half an hour, preferably an hour.

Step 4
Lightly butter a 25cm loose-bottomed tart tin, then coarsely grate the pastry directly into the tin.

Step 5
Use your fingers to press it evenly over the base and up the sides.

Step 6
Sprinkle with a little flour, then use a small glass to roll it flat.

Step 7
Prick the base all over with a fork, then freeze for 20 minutes (this will help stop the pastry shrinking in the oven).

Step 8
Heat the oven to 180C/350F/gas mark 4.

Step 9
Cover the pastry with baking parchment and baking beans, and bake for 10 minutes.

Step 10
Remove the beans and paper, brush the base with the remaining egg white and bake for five to 10 minutes more, until golden brown.

Step 11
Remove and leave to cool.

Step 12
Meanwhile, toss the nectarines, two tablespoons of sugar and the booze in a bowl, then lay the nectarines cut side up on a lined baking tray.

Step 13
Roast for 10-12 minutes, until just soft (less if they’re very ripe), then leave to cool.

Step 14
In another bowl, whisk the curd, cream cheese, egg, icing sugar, lemon zest and vanilla seeds until smooth.

Step 15
Spoon into the cooled tart case, smooth the top, then place the nectarine pieces in concentric circles over the top and scatter the raspberries in between.

Step 16
Sprinkle with the remaining tablespoon of sugar, and bake for 25-30 minutes, until beginning to turn golden and just firm.

Step 17
Leave to cool before serving.