Fruit soufflé tart

Method

1. Make the pastry, chill for 1 hour or more, and use to line a 23 cm flan tin. Prick the base lightly and chill for about 15 minutes. Meanwhile, preheat the oven to 190°C. Bake blind for about 15 minutes, until the pastry is set. Remove the paper and pastry weights. Return the pastry case to the oven for a further 5 minutes to dry out the base. Cool slightly before filling and baking further.
2. Increase the oven temperature to 200°C. To make the filling, beat the egg yolks with the sugar until the mixture forms a ribbon falling into the bowl when the beater is lifted. Stir in the flour. Bring the milk to the boil and pour over the egg-yolk mixture, stirring well until mixed. Add vanilla and transfer the egg-yolk mixture to the saucepan. Cook gently, stirring constantly until thickened, without letting it boil. Remove from the heat and cool to lukewarm, stirring occasionally.
3. Whisk the egg whites until stiff but not dry and fold them gently into the egg custard. Pour into the prepared flan tin. Arrange the nectarines or other fruit on the egg filling, rounded-side down. Bake for 20 minutes. Reduce oven temperature to 180°C and bake for a further 20 minutes or until golden brown. Remove the tart from the oven and dust, if you like, with sifted icing sugar. Serve warm or at room temperature.