Saturday Morning With Jack Tame

Before we say goodbye to nectarines, plums, peaches and the rest of the summer stone fruit, make this tart and serve it with great dollops of cream.Makes one 23cm tart1-2 sheets store-bought sweet shortcrust pastry5-6 nectarines, plums, apricots or peachesFilling100g unsalted butter, softened100g (caster sugar1 tablespoon plain flour2 size 6 free-range eggs,3 tsps vanilla extract1 cup + 2 tablespoons ground almonds1. Heat oven to 190 C. Place a tray in to heat up.2. Roll out pastry on a lightly floured surface and press into 23 cm tart tin. Prick all over with a fork, then chill for 30 minutes.3. Halve and remove stones from the fruit and cut each half in half.4. Beat together butter and sugar until smooth and pale. Beat in eggs one at a time then stir in vanilla, flour and almonds. Mix to combine. Spread mixture over chilled pastry. Arrange fruit on top of filling. Place tart tin onto heated baking tray and bake for 35-40 minutes or until pastry is cooked and filling is golden brown.5. Cool tart for 10 minut