Preparation

• 1
  Preheat the oven to 200 degrees, 180 degrees fan oven.
• 2
  Unfold and lay out the pastry then cut into equal 6 squares or rectangles.
• 3
  Halve the nectarines and remove the stones. Cut each half into 6 slices.
• 4
  Place the slices in a bowl and sprinkle with the brown sugar, cinnamon and lemon juice. Add the almonds and gently mix together without bruising the fruit.
• 5
  Arrange 4 nectarine slices, overlapping slightly, in the centre of each pastry square. Beat the egg and lightly brush it onto the pastry around the fruit.
• 6
  Bake the pastries in the preheated oven for about 18 minutes, or until the pastry is golden brown and puffed up around the nectarine. Allow to cool.
• 7
  Mix about 4 tablespoons of icing sugar with cold water, a little at a time, enough to make a glaze that can be drizzled but is not too runny. Drizzle over the pastries and allow to set before serving.