I first made this recipe in late summer, as part of an experiment using indirect cooking on the grill (BBQ). I used a terracotta saucer as a pie dish which really worked a treat, crisping up the pastry perfectly. Searing the nectarines caramelises them slightly, bringing out their natural sweetness.
Since we are now in the depths of a Southern winter, I made this again last night indoors, baking at 180 °C and swapping out the nectarines for very finely sliced persimmons layered over the top of the frangipane filling. A great winter twist!
Whichever fruit you choose, the addition a little finely chopped rosemary to the frangipane filling adds a great savoury note. And as always, good quality store-bought short crust pastry works great if you’re in a hurry – simply blind bake and chill as below.