Method

• 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
• Filling: 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
• Assemble: 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)