Method

• 1.
  For the pastry, combine flour, butter and sugar in a food processor and pulse until resembling coarse breadcrumbs. Add egg and 2 tbs cold water, and pulse until just combined. Transfer to a lightly floured work surface. Shape into a flattened rectangle, enclose in plastic wrap and chill for 1 hour.
• 2.
  Meanwhile, for the poached nectarines, combine all ingredients except nectarines with 3 cups (750ml) water in a saucepan and bring to the boil. Reduce to a gentle simmer, add nectarine and cook, turning nectarine occasionally, for 10 minutes or until tender. Using a slotted spoon, transfer nectarine to a bowl. Bring poaching liquid to the boil and cook for 20 minutes or until reduced to 150ml. Set aside to cool. Chop nectarines and add to syrup (poached nectarines can be stored at this point).
• 3.
  Preheat the oven to 200°C. Grease a 32cm x 23cm x 3cm baking tray and line with baking paper, allowing 10cm to overhang the long edges.
• 4.
  On a lightly floured surface, roll pastry into a 4mm-thick rectangle. Carefully transfer to prepared tray and press into base and sides. Trim edges, leaving 2cm overhanging, then roll overhanging pastry neatly inwards to create a raised edge. Prick base evenly with a fork and freeze for 10 minutes. Line pastry with baking paper and baking weights, and bake for 12 minutes or until edges are very light golden. Remove weights and paper, and bake for a further 12 minutes or until light golden. Set aside to cool completely.
• 5.
  To make the filling, place butter, sugars, eggs, almond meal and plain flour in a food processor and whiz until well combined.
• 6.
  Spread dulce de leche over pastry base and gently top with spoonfuls of almond mixture. Spread evenly with a spatula. Bake for 25-30 minutes or until a skewer inserted halfway into filling comes out clean (cover with foil if browning too quickly). Combine extra dulce de leche with 1 tbs boiling water and brush across top of hot tart (tart base can be stored at this point).
• 7.
  When ready to serve, scatter poached nectarine over tart (gently reheat if stored) and drizzle with a little poaching liquid. Scatter with salt flakes and slice.