Nectarine, Manuka Honey & Pistachio Tart

Serves 6-8

●     550g nectarines, pitted and sliced

●     4 tbsp Manuka Emporium honey, warmed to liquefy

●     15g butter, melted

●     ½ tsp ground cinnamon

●     ¼ tsp salt

●     300g flaky butter pastry dough

●     2 tbsp chopped pistachios

1. Preheat oven to 160°C fan bake. Line a large oven tray with baking paper.

2. Add nectarines, 2 tbsp of the honey, butter, cinnamon and salt to a bowl. Mix well to combine.

3. Roll your pastry out to a circle roughly 2mm thick. Transfer to your lined baking tray.

4. Prick the pastry in several places with a fork, and brush the base with 1 tbsp of the honey, leaving at least a 5cm border around the edges. Pile the nectarine mixture on top, then fold the edges up and inwards. Drizzle over the remaining 1 tbsp honey.

5. Brush the pastry with egg wash or milk, and bake for 15-20 minutes or until pastry is nicely browned, and fruit is soft.

6. Allow to cool slightly, before sprinkling over pistachios and serving.