Pastry

Place flour and butter in a kitchen machine or stickblender and process until mixture resembles fine breadcrumbs.

Add sour cream and pulse until pastry just starts to come together. Remove, divide in half and press into two discs. Cover with cling wrap and place in a refrigerator to chill for 10 minutes.

Frangipane

Preheat a fan forced oven to 175 C. For the frangipane, place butter and castor sugar into kitchen machine or stick blender and process until light and creamy.

Add egg and process for 1 minute. Add the Grand Marnier and lemon zest and process for 30 seconds before adding the flour and almond meal. Process to combine.

Set aside until ready to use.

For the verjuice glaze, pour the Brix verjuice and sugar into a small saucepan and allow to boil rapidly for 2 minutes.

Remove from heat and set aside. Place pastry between two sheets of baking paper and roll out to 3 mm thick.

Roughly cut two 6 cm x 9 cm rectangles, transfer to a baking paper lined oven tray.

Make a slight insertion, only half way through the pastry, 3 mm from the edge, down both sides and at either ends. Prick the centre cut section with a fork. Place onto a baking paper lined oven tray and bake for 15 minutes. Just to be clear here; you remove the puffed up part of the centre piece, so not the entire middle part as that will leave you with just the edges. What you need is like a little basket where you can put the frangipane in. In the oven the middle part will have puffed up a bit, you take that top layer of.

Remove from oven and remove the centre piece of the pastry, leaving you with a small case. Fill centre with 1 tbsp of frangipane.

Top frangipane with 5-6 slices of nectarine and brush with verjuice syrup.

Bake for 10-15 minutes, remove from oven and brush with verjuice syrup and set aside to cool.