100g plain flour
125g buckwheat flour
25g ground almonds
2tbsp caster sugar
250g cold salted butter, cubed
1 egg yolk
1-2tbsp cold water
8 ripe nectarines (or you could use plums or peaches here)
Preheat the oven to 180 degrees C (fan). Put two baking trays into the oven to preheat (preferably trays with holes in to let the heat penetrate the bottom of the pastry tarts better.)
Add the cold butter, flours and ground almonds to a food processor. Blitz on high speed until the mixture resembles fine breadcrumbs. Add in the egg yolk and pulse again. With the food processor still running, add a little cold water until the mixture starts to come together into a soft dough. Tip the dough out onto a clean surface and form into a rough ball. Wrap it in cling film and chill in the fridge for an hour.
Meanwhile, de-stone and finely slice the nectarines.
Remove the pastry from the fridge and cut it into four equal pieces. Put 2 large pieces of baking paper onto a counter top and dust liberally with plain flour. Roll out the pastry pieces with a floured rolling pin until about 3-4mm thick in rough rectangle shapes, 2 on each piece of baking paper. The pastry is quite a delicate pastry so by rolling it out onto greaseproof paper, this saves you from having to move it onto a baking tray afterwards. Top the pastry with the sliced nectarine in 2 neat rows in the centre of each pastry circle and then pull the sides of the pastry over the fruit. Sprinkle 2 tablespoons of caster sugar over the fruit on each tart and then lift the baking paper with the tarts on onto the preheated baking trays. Bake the tarts in the preheated oven for 15-18 minutes until golden brown and the fruit is caramelised and soft. Serve warm with a dollop of creme fraiche or plain yoghurt.