Nectarine, Raspberry, Polenta and Almond crumble tart

To make the pastry case combine the flour and ground almond together.

Add the butter and combine to look like breadcrumbs.

Mix in the sugar and then add the egg. Combine the ingredients into a dough ball, wrap in cling film and refrigerate for 2 hours

To make the filling score the bottom of the nectarine and submerge nectarines in boiling water for 5 minutes.

Skin the nectatines and cut into small chunks.

Put the nectarine in a 180c fan oven, in a oven proof dish and dot with butter. Cook for 10 minutes until golden.

In a saucepan gently boil all the remaining filling ingredients until slightly sticky. Once sticky add the roast nectarines and set aside.

Turn the oven to 180c fan roll the pastey into individual tart tins and bind bake for 15 minutes. Use a egg wash and bake for another 5 minutes.

To make the crumble and all the crumble ingredients together apart from the butter and blitz. Once blitzed rub in the butter until breadcrumb stage and bake in a 180c fan oven for 15 minutes or until golden.

Next step spoon in nectarine filling into each case and top with halved raspberries. Top with crumble and serve with cream or custard.