Directions

1. 1

   Combine 2 tablespoons flour, ¼ cup sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut the cold butter into the flour mixture until it resembles coarse crumbs. In a small bowl, whisk together the egg yolk and 2–3 tablespoons cream.

2. 2

   Pour the egg mixture into the flour mixture and stir until a dough forms that can be gathered into a ball; add another tablespoon of cream if the dough seems too dry. Flatten the dough into a 6-inch disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. 3

   On a lightly floured surface with a floured rolling pin, roll the chilled dough into a 12-inch circle. Transfer to a 10-inch tart pan with removable bottom and gently press into the sides. Trim excess pastry, fold the edge under, and seal the rim, allowing ¼ to ½ inch of pastry to extend above the pan rim. Prick the bottom and sides with a fork at ¾- to 1-inch intervals.

4. 4

   Cover the tart shell with plastic wrap and refrigerate until firm, at least 30 minutes. Preheat the oven to 400°F, allowing 15–20 minutes for it to reach temperature.

5. 5

   Process the blanched almonds with 2 tablespoons flour in a food processor until finely ground. Set aside.

6. 6

   In a large bowl, use an electric mixer on medium speed to cream together the room-temperature butter and ½ cup sugar until light and fluffy, about 2–3 minutes.

7. 7

   Add the whole egg and egg yolk to the butter mixture and beat on medium speed until thoroughly combined. Reduce speed to low, add vanilla extract and the ground almond mixture, and stir just until incorporated.

8. 8

   Remove the tart shell from the refrigerator. Spread the almond cream evenly over the bottom of the shell.

9. 9

   Halve each nectarine and remove the stone. Cut each half crosswise into thin slices about ¼ inch thick. Arrange the slices on top of the almond cream like spokes of a wheel, keeping the slices from each nectarine half together. Gently press and fan out the slices at a slight angle for a decorative pattern.

10. 10

    Place the tart on a baking sheet and bake at 400°F for 20 minutes. Reduce the oven temperature to 350°F and continue baking for 20–25 minutes, until the pastry is golden brown and the almond cream is set. About 10 minutes before the tart is done baking, sprinkle the remaining 2 tablespoons sugar evenly over the top.

11. 11

    Remove the tart from the oven and cool before serving. The almond cream will reach a safe internal temperature of at least 160°F during baking.