First make the pastry, sift the flour and salt into a bowl and run in the butter until the mixture resembles breadcrumbs.
Stir in the egg yolk and sufficient iced water to make a soft and pliable dough.
Chill in the refrigerator for 30 minutes.
Place the apples in a saucepan with water, cloves, cinnamon.
Bring gently to the boil over a moderate heat, simmer until apples have broken down to form a thick puree.
Stir in sugar, butter, lemon rind and juice, allow to cool.
Roll out the pastry on a lightly floured surface and use to line a 25cm loose-bottomed flan tin.
Prick the base with a fork.
Remove the cloves and cinnamon from the apple mixture, then pour the puree into the flan case.
Arrange the nectarine slices on top, overlapping in neat circles.
Bake in oven 375, gas mark 5, 25 minutes or until golden.
Make the glaze, mix the jam with the boiling water and lemon juice and beat well to combine.
When the tart comes out of the oven, brush the glaze generously all over the surface and leave the tart to cool.
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