300grams flour (can use gluten free)
Pinch of salt
2 Tbsp caster sugar
150 grams butter firm and cut.
100 ml chilled water
850 grams or about 12 just ripe nectarines (Ettrick Gardens)
⅔ cup walnuts (NZ Nuts)
Zest and juice of 1 lemon
½ cup maple syrup
25 grams butter
Pinch of sea salt.
Cream to serve (Holy Cow)
To make pastry:
Preheat oven to 180 degrees C.
Sift flour salt and sugar, into a food processor add butter until it resembles coarse breadcrumbs.
Add water until gathered in large clumps. Tip dough onto dry lightly floured surface knead until smooth. (If using gf flour, be careful not to over work, I find it better to place it in the tin now and rest it in the fridge.) Wrap and put in the fridge for 30 minutes.
Once rested, roll out pastry and place in a lined flan tin. You will need to blind bake your flan. Use another sheet of baking paper and line the top of the pastry, add rice or baking balls if you have them. Bake for 15 minutes then remove the rice and top paper and bake for another 10 minutes until cooked.
Preheated oven at 180 degrees C.
In a large flat dish or roasted dish, place nectarines and add lemon, maple, salt and butter. Roast for 25-30 minutes until just soft, lightly toss walnuts into the mix and place back in the oven for another 10 minutes. You want them to have good colour and juices in the dish. Remove and allow to cool.
Warm oven to 150 degrees C just before you are ready to serve, assemble. Keep the pastry in the tin and place the nectarines evenly onto the pastry, spoon over walnuts and dish juices of the fruit.
Serve warm with runny cream (or coconut cream).
Recipe by: Amy Dougherty