Brown butter frangipane and nectarine tart

To make the frangipane, put the butter in a small pan and cook over a medium heat, whisking all the time, until the butter browns and smells nutty, then pour into a heatproof bowl and chill, stirring regularly, for around 1 hour, or until the consistency of soft butter.

To make the pastry, put the flour, butter, lemon thyme leaves and salt into a food processor and pulse a few times until breadcrumb texture.

Add 1 tbsp of ice cold water and blitz again, then add more water 1 tsp at a time until the mixture starts to come together.

Gently work into a ball and chill for 20 minutes.

Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a pound coin, line a 22cm tart tin and prick the base all over with a fork.

Line this with baking paper, fill with baking beans and blind bake for 20 minutes.

Remove the beans and baking paper and put back in the oven for another 10 minutes. Remove from the oven, cool and reduce the oven temperature to 180C/fan 160C/gas 4.

Using a hand-whisk, mix the brown butter and sugar in a large bowl until light and fluffy. Add the eggs, one at a time, whisking well in between.

Stir in the flour and ground almonds, spoon into the pastry case and smooth the top. Arrange the nectarines on top, fanning out the slices.

Put on a baking sheet and bake in the oven for 35-40 minutes until well-risen and lightly brown.

Cool for 10 minutes, then remove from the tin and put on a wire rack.

At this stage you could allow the tart to cool completely and then put it back into the tart case, cover and freeze. Defrost overnight and then reheat at 180C/fan 160C/gas 4 for 15-20 minutes, until piping hot.

Serve the tart warm, with yogurt.