Nectarine, coconut and lime tray-tart

To make the pastry, put the flour, sugar, coconut oil and a pinch of salt in a food processor and pulse until it looks like fine breadcrumbs. Add the eggs, then slowly add the coconut milk, pulsing until it forms a ball. Wrap in clingfilm and chill for 30 minutes.

Meanwhile, halve and remove the stones from the nectarines. Cut into thin wedges. Mix the sugar, lime juice and most of the zest until the sugar has dissolved. Add the nectarine to the lime syrup and toss. Leave to macerate. Mix the desiccated coconut and ground almonds until combined, add the vanilla and coconut milk. Stir with a wooden spoon until you get a spreadable paste. You don’t want it too wet, as this will make the pastry soggy.

Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out onto a floured baking sheet, into a rectangle, about the thickness of a £1 coin. Trim the edges if you want a neater tart.

Smooth the coconut paste over the pastry right to the edge. Drain the nectarines, keeping the syrup. Layer the wedges over the pastry in neat rows, or in a spiral to cover all the coconut filling. Brush the nectarines with a little of the sugar syrup, so they are glossy.

Bake for 30 minutes until the pasty is lightly golden at the edges, and the nectarines look soft. Allow to cool a little on the tray.

Drizzle with more lime syrup if the nectarines look dry, and scatter over the toasted coconut flakes and leftover zest to serve. Serve with coconut ice cream or coconut cream (but check their ingredients if you're gluten-free).