Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.

Add egg yolk continue to blend just until large clumps of dough form. If needed, add a little milk gradually.

Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.

Wrap in plastic wrap and refrigerate for about an hour.

Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.

Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.

Preheat oven to 170c degrees.

Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.

Bake for about 12-15 minutes.

Remove the weights and the plastic wrap and continue to bake the crust for about 6-10 minutes or until it is lightly golden.

Cool slightly at room temperature.

Pistachio cream: in a food processor with a steel blade put pistachios, almond meal and sugar and blend until fine powder is formed.

Add butter and salt and continue to blend until crumbly.

Add pistachio paste, egg, vanilla and flour and blend until a uniform thick cream is formed.

Spread the cream over the crust in an even layer.

Cut the nectarines in half and slice into thin slices.

Place nectarine slices in a fan on top of the cream.

Bake for 20-25 minutes or until set and golden.

Cool at room temperature.

Mix nappage and boiling water and gently brush the nectarines.

Sprinkle some sugar powder and serve.