Yorkshire almond tart with nectarine sauce

Method

1. Preheat the oven to 180C/gas 4. Roll out the pastry to line a 23cm pie dish.

2. Place the egg yolks and sugar into a heatproof bowl together with the lemon rind and juice and beat until smooth. Stir in the almonds and butter.

3. Put the bowl over a pan of gently simmering water and whisk until thickened. Pour over the pastry and bake for 30 minutes. When the tart is golden brown, transfer to a wire cooling rack, leaving the oven on.

4. Whisk the egg whites with a pinch of salt until stiff and spread this mixture evenly over the cooked tart. Sprinkle over a layer of sugar and return to the oven for 2 minutes until golden.

5. Meanwhile, to make the nectarine sauce, cut 4 of the nectarines in half and place into a saucepan with the honey, water and star anise. Cook for about 10 minutes, until tender.

6. Remove the start anise and puree the nectarines in food processor. In a medium saucepan, heat the cream to boiling point and add the puree.

7. Cut the remaining nectarines into small dice and add them to the pan. Bring to the boil and bubble until the mixture reaches the consistency of double cream. Serve straight away with the almond tart.