What you’ll need
1 quantity sweet shortcrust pastry
1 egg to finish
to sprinkle caster sugar
For the filling
5 nectarine ripe
25g The Healthy Baker Plain Flour
¼ cup caster sugar
1 lemon zest and juice
1 teaspoon vanilla paste
Prepare the pastry, rolling out until about the thickness of a $2 coin and line a 20cm pie tin.
Trim the edges and roll these into a ball, cover with plastic then place this, and the lined pie tin back in the fridge while you prepare the fruit.
Halve, and slice the nectarines fairly thinly then add the remaining ingredients and set aside.
Spoon the fruit mixture into the pie dish. Now, to make the lattice top, roll out the remaining ball of pastry and cut lengthwise into roughly 10 strips of pastry.
Lay five of these across the filled pie dish. Turn the pie dish around and grab a sixth piece of pastry, and thread these in and over the pastry strips already placed.
Repeat with remaining pastry.
Return to the fridge to chill for at least 30 mins.
Preheat oven to 200C and brush the pastry with your lightly beaten egg.
Sprinkle generously with the caster sugar and bake for 20 minutes or until the pastry is golden and the fruit beneath bubbling.
