This is perfect for when you need a fast, parev dessert. You want sweet ripe nectarines, but not so soft that you cannot slice them without them collapsing in a mushy mess. It’s worth spending a bit of time making sure the slices are neat. Sub in peaches, plums or even thinly sliced apple according to what’s in season.

Method:

• Heat the oven to 190°C (170°C fan)/375°F/gas 5.
• To make the almond paste: cream the butter and the sugar until well mixed, then add the salt, flour and almonds mix again and set aside.
• Take the chilled pastry out of the fridge and unroll onto a baking tray. You can either line your tray with baking parchment or simply use the paper it’s packaged in to line your tin.
• Prick the pastry all over with a fork to prevent it puffing up in the oven, then spread the almond paste over the top, leaving a ½cm border around the edges.
• Arrange the nectarines on top of the paste in neat rows, slightly overlapping, neatly and slightly overlapping, until it’s fully covered. Brush the pastry borders with egg wash
• Bake for 35 minutes, or until the fruit is soft and the pastry golden.
• If it has puffed up at all, you can gently press it down and rearrange the fruit neatly.
• It will look beautiful, but if you want to give it a professional-looking edge, warm the apricot jam with enough water – add it very gradually - to loosen it. Brush the fruit lightly with the jam.
• Serve with a sprinkle of icing sugar, a scatter of toasted flaked almond, a few mint sprigs and vegan crème fraîche or vanilla ice-cream on the side.

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