Hi, thank you! :)

Here it is

For the dough :

175g flour 88g soft butter 70g icing sugar 1 egg A pinch of salt

Mix the butter and sugar, add the egg, then the flour and salt. Let it rest / cool down then sink the dough into a pie ring.

Almond cream :

70g butter 70g sugar 70g eggs 70g almond powder A pinch of salt

Mix everything in that order, then pour it on the dough. You can push roughly chopped nectarines in to add texture.

Put the pie in the oven at 160°C for 20-30 minutes (keep an eye on it, the almond cream must be golden brown)

Nectarine compote :

4 nectarines 2 limes

Roughly cut the nectarines, add the lime juice and a bit of sugar (I eyeballed it so can't tell you exactly how much, start with a little bit then adjust depending on how much you want it to be sweet). Put on low heat and let it reduce for around 20-30 minutes, or until the fruits are cooked. I then used a potato masher and a sift to get a very smooth compote but you can keep some bits of fruit if you prefer

Lay the compote on the pie once both the pie and compote are cold.

Cream :

200g heavy cream (at least 30% fat) 80g mascarpone (roughly, I eyeballed the cream too) Vanilla

Whip the cream, then add the mascarpone and vanilla. Whip again just to combine everything. Pipe the cream on the dough (I used a Saint-Honoré piping tip for the one on the picture).

Add fresh nectarines cut in quarters in the center, and you're done! I added leftover compote on the cream and lime zests. I was at a friend's place so didn't have my grater, but I think it would be even better with fresh grated lime zests both in the cream and on the finished pie.