Nectarine tart

Preheat the oven to 200 ° C. Cover the bottom and the side of the mold with dough. Press the seams together.

Prick the dough floor here and there with a fork. Cut the dough into strips of 1.5 cm.

Brush the dough base with the apricot jam. Place the nectarine slices overlapping in a circle, start along the edge and work towards the middle.

Lay the handles crosswise and press the ends to the edge. Brush them with the egg.

Mix the sugar with the almonds and sprinkle this mixture over the cake. Fry the cake until golden brown in the center of the oven for 20-25 minutes.

Delicious with a scoop of vanilla ice cream or crème fraîche.