125 grams butter at room temperature
½ cup caster sugar
1 ¼ cups plain flour
¼ teaspoon ground allspice
½ teaspoon sea salt
¼ cup quick cook polenta
3-4 firm but ripe nectarines
3 tablespoons plain flour
pinch of salt
3 tablespoons caster sugar
¼ teaspoon ground ginger
3 tablespoons cold butter
3 sugar cubes, roughly crushed, optional
35 cm x 10 cm loose-based tart tin
Pastry: Beat the butter and sugar for 1 minute. Beat in the egg then mix in the flour, allspice, salt and polenta. Tip onto the bench and form into a flat rectangle. The pastry will besoft. Wrap in cling film and chill for 1 hour or until firm.
Roll out on a lightly floured bench to a 40 cm x 20 cm rectangle. Line the tin with the pastry and trim off any excess. Chill or freeze until firm.
Preheat the oven to 160˚C.
Filling: Halve and stone the nectarines then cut each half into 5-6 wedges. Arrange the fruit, cut side up in two rows, wedging the slices against one another so they are tightly packed. Combine the flour, salt, sugar, ginger and butter in a bowl. Using your finger tips, rub together to form coarse crumbs then sprinkle over the nectarines.
Put the sugar cubes in a plastic bag and gently pound to crush coarsely then set aside. Bake the tart for 25 minutes then sprinkle the crushed sugar cubes over the top if using. Bake for a further 5 minutes until the nectarines are tender and the pastry is golden. Cool for 20 minutes before removing from the tin.
Dust with icing sugar and serve warm or at room temperature.