To make the pastry, place the flour, sugar, butter and a pinch of salt in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add egg and process until dough just starts to come together. Turn onto a lightly floured surface and very gently knead until smooth. Flatten into a disc shape, wrap in clingwrap and place in the fridge for 30 minutes to rest.

Roll out the pastry to about 3mm thick. Line the base and sides of a tart tin with the pastry, and trim any excess. Place in the fridge for 15 minutes to rest. Line the pastry with baking paper and fill with baking weights or rice. Bake for 15-20 minutes at 180°C  rotating at the halfway mark. When the edges are browned, remove from the oven and allow to cool completely.

To make the frangipane, cream butter and sugar until pale, light and fluffy (at least 5 minutes). Add the almond meal and beat until mixed. Add the eggs, liqueur, vanilla and flour and beat until combined. Mixture can be refrigerated covered for a couple of days or frozen. Allow the mixture to come to room temperature to soften before adding to pastry case.

Spoon enough frangipane into your cooled pastry case and use an offset spatula to even it out (do not fill more than 1/2 cm below the top of pastry case). Arrange sliced nectarines and raspberries on top of frangipane, pressing in slightly. Bake for around 20-25 minutes until frangipane is puffed, cooked through and lightly golden (it’s ready when the centre springs back). Remove tart and cool on wire rack. Just before serving, sift icing sugar over the top.