• 
  Rinse and stone the nectarines, without peeling them.  Cut each one into 8 slices.If they prove difficult to stone microwave for 1 min.
• Preheat oven to 210°.
• Filling:  in a large bowl whisk the eggs, add the sugar and ground almonds  whisk again.  Then add the softened butter, milk and vanilla extract.  Mix well.
• Line the flan tin with the pastry.
• Turn filling onto the pastry, and arrange the nectarine slices on top.
• Bake for 30mins on the highest shelf, lowering the temperature to 190° after 20 mins.  Baking at a high temperature is important for this tart.Turn out when still warm or cool.
• Turn out when still warm or cool.
  
• Bon appetite!

Serve with slices of fresh nectarine and a scoop of vanilla icecream. 

• 
  Preheat oven to 150°.  Make the pastry and use to line the flan tin bringing it well up the sides.  Cover completely with tin foil ad bake blind for 20 mins at 150°.
• Remove from the oven and set aside.
  
• Preheat oven to 180°. Prepare the filling by first setting the milk to boil in a pan.  Mix the cornflour and sugar well in a large bowl, then add the eggs and beat till smooth.  
  
• As soon as the milk boils, pour a ¼ of it onto the egg mixture beating with a whisk to prevent lumps forming.  Whisk in the remaining milk and return to the pan.  Cook for a further 2 mins over a moderate heat whisking all the time.  Add the orange-flower water.
  
• Fill the pastry shell with the mixture and bake for 35-40 minutes.  The tart is cooked when it is golden.  The filling will puff up in the oven ; this is normal and nothing to worry about.
  
• Leave to cool in the tin.
• Bon appétit!

Variation: replace the large tin by 10 small ones or circles of pastry6.5X4cm.
This tart will keep 24 hours in the fridge.

• 
  Mix butter, sugar, salt and spices together in a large bowl.  Add the egg white and mix well with a fork.
• Add the flour little by little, until you have a ball of fairly soft dough.  Cover with clingfilm and put in a cool place for 2 hours.
  
• When the time is up, place half the dough between 2 sheets of baking paper and flatten with the palm of your hand.  Roll out to a thickness of 4mm, as close to rectangular as you can get for ease of cutting out.  To achieve this, bring the edges to the centre, then roll out again, between the 2 sheets of paper.  Repeat till you have a large rectangle.
  
• Once the pastry is rolled out you may find that it is too soft to handle, especially in summer. In this case, slide the whole thing onto your baking sheet and set in a cool place for an hour.
  
• Pre-heat oven to 160°.
• When the pastry has firmed up, cut into rectangles 12cmX3cm. There should be 18 per sheet.  Leave them on the sheet, slightly spaced out.  Cover with a second sheet of baking parchment and cook for 15-19 mins, checking them from time to time.  The biscuits are cooked when golden.
• Leave to cool on the baking sheet.
  
• Decoration :  Soften the raspberry jelly over a gentle heat and leave to cool.  When it starts to set, spread 2 tsp of jelly over each biscuit.  Place 5 raspberries on top and leave to cool.
  
  Variation :  for those who like a challenge, you can make your own coulis as follows. Blend 240gr raspberries with 120gr sugar and the juice of ½a a lemon.  Push through a fine sieve to remove the seeds.  Soak 1 leaf of gelatine for in cold water 2 mins.  Heat the raspberry coulis, then, off the heat, add the drained leaf of gelatine.  Mix well to obtain an homogenous texture.  Leave to cool and use to spread over the biscuits.

You can make the rectangles in advance, they will keep 15 days in a sealed tin. 

These shortbreads easily accompany a sorbet red fruit, or a scoop of vanilla ice cream.