Nectarines being smaller and a lot firmer than peaches, they make for a great fruit in tarts.
Here is a simple enough recipe you could apply for other fruit such as apricots, apples and even mangoes, fresh or in Syrup (the latter would have to drained out, though)!
Ingredients (for 6 people):
Pastry: flour: 200g
powdered sugar: 50g
Filling: nectarines: 750g
almond powder: 125g
rum: 1 tablespoon
minced pistachio: 1 tablespoon
glazing sugar: 2 tablespoons
In an all-purpose bowl mix eggs with sugar until smooth. Then mix in butter (softened) until smooth. Add a pinch of salt. Then mix in flour little by little to obtain a homogeneous paste. Mix in water little by little until pastry is “as soft as your earlobe”. Wrap in cellophane and leave in refrigerator for an hour.
B) Take pastry out of refrigerator and knead a little until soft enough to spread.
Spread inside tart dish and punch a few holes with a fork.
C) Preheat oven to 6 (180 degrees Ceslius). Melt the butter and pour it in an electric blender (if you do not have one, use some elbow power and mix in all-purpose bowl), add almond powder, sugar, whole eggs and rum. Blend until smooth and pour on pastry.
D) Clean nectarines in cold water. Wipe and cut them in thin slices. Put them onto almond paste pushing them each a little onto the paste so as to make a nice regular pattern for better impression and easier cutting. Sprinkle with glazing sugar. Cook for 50 minutes.
Take out of the oven and out of its mold onto a dish or cake grill. Let it cool. Sprinkle with minced pistachio before serving.