300g plain flour
½ cup caster sugar
200g unsalted butter, diced
1 egg yolk
6 ripe nectarines, thinly sliced
2 tbsp butter, melted
1 vanilla bean, seeds extracted
1 tbsp caster sugar, extra
vanilla-bean ice-cream, to serve
1. Preheat oven to 180°C. Place flour, sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and, with the blade running, add a little chilled water until the dough just comes together.
2. Turn dough onto a lightly floured surface and knead until smooth. Wrap in cling film and refrigerate for 1 hour.
3. Roll out dough between two sheets of baking paper to a 5mm thickness, trimming sides if necessary, and place on a large baking tray lined with baking paper. Layer nectarine slices over dough and brush with melted butter.
4. Combine vanilla seeds and extra sugar and sprinkle over top of nectarines. Place vanilla pod on top. Bake for 30 minutes or until golden on the base. Serve with vanilla-bean ice-cream.