For the base:
- 255g all-purpose flour
- 80g icing sugar
- 125g cold unsalted butter, chopped
- 2 egg yolks
For the filling:
- 2 eggs
- 75g caster sugar
- 35g all-purpose flour
- 40g desiccated coconut
- 75g unsalted butter, chopped
- 4 medium nectarines (500g) (or you can use peaches)
- 1 tablespoon caster sugar, and some extra
- 25g freshly grated coconut
- Sweet shortcrust pastry
Directions for the Base:
- Place the flour, sugar, and butter in a food processor (or knead by hand) and process until the mixture resembles fine breadcrumbs.
- Add the egg yolks and process until a dough just comes together. Bring the dough together to form a ball. Refrigerate the pastry for 30 minutes.
- Roll out the dough between 2 sheets of non-stick baking paper to 4mm thick.
- Preheat the oven to 180°C. Line a 22cm loose-based fluted tart tin with the pastry.
- Trim the edges and prick the base with a fork. Line the pastry case with non-stick baking paper and fill with baking weights or beans.
- Bake for 10–12 minutes until golden. Remove the paper and weights.
Directions for the filling:
- Place the eggs and sugar in a food processor (or mixer) and blend for 5 minutes until pale. Add the flour and desiccated coconut and process to combine.
- Melt the butter. Add the butter to the coconut mixture in a thin, steady stream and process for 2 minutes or until well combined.
- Decrease the oven temperature to 160°C. Spoon the coconut mixture into the pastry case and spread evenly.
- Place the nectarines and extra sugar in a medium bowl and toss to combine. Arrange the nectarine over the tart filling, sprinkle with the fresh coconut and bake for 35-40 minutes or until golden and cooked through.
- Allow the tart to cool completely in the tin before placing on a cake stand or plate to serve.