for 12 pieces

Base

1	rolled shortcrust pastry (approx. 32 cm in diameter)
150 g	butter, soft
100 g	sugar
1	vanilla pod, cut open lengthwise, seeds scraped out
2	egg, beaten
200 g	ground hazelnuts

Topping

2	nectarine, thinly sliced
3	flat peaches, thinly sliced
4	apricot, thinly sliced
1 tbsp	sugar

How it's done

Base

Place the pastry in the prepared tin, prick firmly with a fork. Beat the butter with the sugar and vanilla seeds until light and creamy. Mix in the eggs and hazelnuts, spread the mixture over the pastry base.

Topping

Insert the fruit firmly into the hazelnut layer, starting from the outside and working in. Sprinkle with sugar.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Allow to cool slightly, remove from the tin and leave to cool on a rack.

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