Peach and almond tart

To make the pastry, whizz the flour, butter, sugar and a pinch of salt in a food processor until it resembles breadcrumbs then tip into a large bowl. Make a well in the centre and add the egg yolk and 2 tsp cold water. Start by mixing with a knife and then, using your hand, knead lightly until the dough comes together. Flatten into a disc, cover with clingfilm and chill for no more than 1 hour.

On a lightly floured surface roll out the pastry to 3mm thick and line a rectangular 28 × 20 cm or 24cm round fluted tart tin with a depth of 2.5 cm. Lightly prick the base and chill for 20 minutes. Heat the oven to 180C/fan 160C/gas 4.

Line the pastry case with baking parchment and fill with baking beans. Bake for 20 minutes or until the pastry is a pale golden colour. Remove the baking beans and brush the pastry case with a little egg white then return to the oven for a further 2 minutes. Remove and cool slightly.

Cut each of the peaches into 6 wedges. Heat the wine, sugar, lemon juice and 100ml water in a wide pan over a medium heat to dissolve the sugar. Bring to the boil, reduce to a simmer and add the peach wedges. Poach for about 10 minutes until tender. Remove and cool. Simmer the remaining syrup until it is reduced to about 6-8 tbsp.

To make the frangipane, finely chop the almonds and hazelnuts in the food processor and remove. Cream the butter and sugar in the food processor until pale. Gradually add the beaten eggs, mixing well between each addition. Fold in the nuts, flour and lemon zest and mix until smooth.

Tip the filling into the tart tin and level. Arrange the peaches on the top and slide the tart onto a baking tray. Bake for about 30 minutes or until golden.

Brush the warm tart with some of the syrup, cool and then serve the rest of the syrup on the side.