Nectarine and Peach Rosemary Tart

Pastry

1. Sift the plain flour into a food processor.
2. Add the diced butter and pulse until the mixture resembles fine breadcrumbs. Add the salt and mix again.
3. Gradually add the water, then adding a little more until the mixture comes together to form a dough.
4. Place the dough on a floured surface and knead in a flat ball. Cover in cling wrap and place in the fridge for 20 minutes or until needed.

Nectarine & Peach Mixture

1. 1. Slice the peaches and nectarines into wedges (1/8th)
   2. Heat a large frypan on medium heat. Add the butter and when it’s melts, add the sugar and the rosemary stalk. Stir the mixtures (so it doesn’t stick).
   3. Add the peaches and nectarines to the mix. Squeeze in the lemon juice and gently fold the fruit through the syrup.
   4. Allow the fruit to cook for a few minutes until they start to soften.
   5. Turn off the heat and allow to cool.
   6. Preheat the oven to 200 degrees.
   7. Roll out the pastry on a floured surface until a few mms thick.
   8. Spoon in the fruit into the centre of the pastry. Leave the edges free and fold these in, squeezing gently to create a nest.
   9. Beat the egg and brush over the pastry.
   10. Sprinkle the pastry with raw sugar.
   11. Sprinkle the fruit with some sea salt (optional)
   12. Bake for 30 minutes or until the pastry is golden.