Custard tart with nectarines and ginger preserve

To make the pastry, mix together the flour, sugar and salt. Work the butter in with your fingertips until the mixture resembles fine breadcrumbs. Add the orange juice and mix to form a sticky dough. Wrap the dough in plastic wrap and refrigerate for about 1 hour.

For the custard, heat the cream and vanilla extract in a pot until just simmering. Remove from the heat and set aside.

In a clean pot, whisk the eggs and sugar until smooth. Add 45ml (3 tbsp) of the hot cream, stirring continuously. Gradually pour in the remaining hot cream, stirring until smooth and creamy.

Preheat the oven to 180°C. On a lightly floured surface, roll out the dough to form a circle large enough to line a 20cm tart tin.

Pour the custard into the pastry case and arrange the nectarine slices in a spiral pattern over the custard.

Mix together the ginger, brandy and syrup and brush the nectarines with this mixture. Bake until golden, about 35 minutes.

Switch off the oven and leave the tart in the oven with the door open to set before serving.