Step 1: Preheat a fan forced oven to 175°C.

Step 2: For the frangipane, place butter and caster sugar into chopper attachment of a stick blender and process until light and creamy. Add egg and process for 1 minute. Add the brandy and lemon zest and process for 30 seconds before adding the flour and almond meal. Process to combine. Set aside until ready to use.

Step 3: For Verjuice glaze, pour Verjuice and sugar into a small saucepan and allow to boil rapidly for 2 minutes. Remove from heat and set aside.

Step 4: Place pastry between two sheets of baking paper and roll out to three millimetres thick. Roughly cut two 6cm x 9cm rectangles, transfer to a baking paper-lined oven tray. Make a slight insertion, only half way through the pastry, three millimetres 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.

Step 5: Remove from oven and remove the centre piece of the pastry, leaving you with a small case. Fill centre with one tablespoon 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, set aside to cool.