Nectarine and blackcurrant tart with bitter almond crumble (Telegraph)

Sweet pastry
110g flour
55g butter
40g sugar
1tbsp water
1 egg yolk
Crumble topping
100g butter, chilled and cubed
100g flour
100g sugar
30g ground almonds

Fruit filling
450g nectarines, stoned and cut in wedges
140g blackcurrants, trimmed
25g caster sugar
Icing sugar

Sieve flour and salt and rub in butter. Stir in sugar and add water and egg yolk, mixing gently. Gently knead for a few moments until smooth. Wrap and chill for at least and hour. Roll the pastry out and line a 24cm fluted tart tin. Chill it again for 30 minutes. Heat the oven to 175°C/Gas 4. Blind bake pastry until golden on base. Meanwhile, make almond crumble. Rub the butter into the flour, add the sugar and the almonds. Place the nectarines in a bowl with the blackcurrants and sugar. Pile into the baked tart shell and spread evenly. Scatter over the topping and bake for 30 minutes or until crisp and golden. Dust with icing sugar and serve with cream.
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