ingredients

400 g pure butter shortbread
200 g peeled almonds
4 ripe nectarines
2 big eggs
150 g of sugar
125 g of soft butter

Steps

Step 1

Spread the dough on baking paper, line it with a pie plate 28 cm in diameter; place 30 minutes in the refrigerator.

2nd step

During this time, mix the almonds in a propeller robot until they are in large crumbs.
Whip butter and sugar in a large bowl to obtain a cream.
Add eggs and almonds: you get a thick paste.

Step 3

Preheat the oven to 180 ° C (tea 4).
Cover the pie dough with baking paper and some porcelain balls or legumes, and put them up against the edges.
Bake 15 minutes. Take out balls and paper, rewrap 5 min.

Step 4

Spread the marzipan over the crust. Cut each nectarine into 8 quarters, put them on the whole.
Re-fill approx. 30 min: the cream should be blondie, the nectarines very tender. Let cool in the mold.

tips

The pie is tepid with thick cream, 0% cottage cheese or cold Greek yoghurt.