Serves: 6-8Removing stones from peaches and nectarines can be tricky, but this is a very rustic tart, so it doesn't matter if the fruit pieces are irregular shapes.

I use a sharp paring knife to simply cut the fruit off the stone. To make the tart I have used a sour cream pastry, which is very rich and a bit crumbly. When forming the edge on the tart, don’t worry if you have to patch the pastry a bit as it will all come together during cooking.

Sour cream pastry
250g plain flour
50g ground hazelnuts
150g cold unsalted butter, chopped
100ml sour cream

Put the flour, ground hazelnuts and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the sour cream and process for about 20 seconds until the dough forms a ball.

Turn out and shape into a flat disc then wrap in cling film and refrigerate for 1 hour. Remove from the fridge 15 minutes before using.

Honey cream
1⁄4 cup brown sugar
1 tablespoon lemon juice
1 tablespoon honey
300ml sour cream

Put the sugar, lemon juice, honey and 2 tablespoons of water in a saucepan then stir over medium heat until the sugar dissolves.

Boil, without stirring, until the mixture is a dark caramel colour. Remove from the heat and whisk in the sour cream. Set aside to cool.

For the tart
50g ground hazelnuts
1⁄2 cup brown sugar, plus 1 tablespoon extra
2 tablespoons cornflour
1kg peaches and nectarines, stoned, cut into wedges
icing sugar to serve

Preheat the oven to 200°C. Roll out the pastry between 2 sheets of baking paper to form a 30cm round. Remove the top sheet of baking paper and place the bottom sheet, with the pastry, on an oven tray.

Sprinkle the ground hazelnuts over the pastry, leaving a 2cm border. Place the sugar, cornflour and fruit in a bowl and toss to coat. Spoon the fruit over the hazelnuts, then fold in the pastry border to form an edge.

Sprinkle with the extra sugar then bake for 40 minutes or until the pastry is browned and crisp and the fruit is caramelised. Remove from the oven and stand for 1 hour before cutting.

Serve the tart at room temperature, dusted with icing sugar, with spoonfuls of honey cream.

Wine - A deliciously sweet noble riesling.