Spiced Ricotta & White Nectarine Tart

1. Preheat the oven to 180C/350F/Gas mark 4

2. Combine nectarines, muscovado sugar and Marsala in a bowl and toss to coat. Place the nectarines cut side up on a baking tray that has been lined with baking paper and roast for 15 minutes until soft and golden.

When cool, cut the halved nectarines in half again so that you have 12 wedges and set aside.

3. Place flour, sugar and butter in the food processor and process for 10-15 seconds or until mixture resembles fine breadcrumbs.

Add egg yolk and vanilla extract and continue to process until the pastry clings together and forms a ball. Remove pastry from the machine and knead it gently to form a smooth ball. Wrap in cling wrap and refrigerate for an hour.

4. Lightly flour work surface and rolling pin and roll pastry to a thickness of 2-3mm. Line 28cm diameter tart tin with pastry, trim the edges and then blind bake for 15 minutes until pale golden. Remove paper and weights and return to the oven for a further 5 minutes. Remove and cool.

5. Meanwhile blend ricotta, spices, sugar and egg in food processor until smooth.

Spoon into the tart case, arrange nectarines on top and scatter with a little extra muscovado sugar and bake for 20-30 minutes until just golden and firm to touch. Cool to room temperature before serving.