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FOR THE PASTRY:
250g plain flour
150g butter, cubed
3 tbsp caster sugar
1 egg yolk
1-3 Tbsp iced water (added one at a time - stop when dough forms a ball)
FOR THE FILLING:
50g ground pecan nuts (or nuts of your choice)
30g soft brown sugar
500g plums, stoned and cut into 1/8th wedges
400g nectarines, stoned and cut into 1/8th wedges
40g granulated sugar
icing sugar to serve (optional)
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1st Keep
 Marinazira
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lacrima
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