Steam Combi: Stonefruit Custard Tart with Walnut Pastry and Brulee Topping

This is fairly easy recipe that can be adapted you whatever stone fruit you have on hand. Peaches, plums and apricots all equally well.
You can skip the pastry and use pre-made shortcrust pastry if you like, but the addition of the nuts to the pastry here gives a lovely contrast to the sweet fruit and custard.
The brulee is optional too.

METHOD

1. In a food processor, process nuts to fine consistency.
2. Add flour and process to blend
3. Cut butter into cubes and add, processing to combine.
4. Add egg and process until mixture just starts to come together.
5. Remove from bowl and pull together to a dough consistency, adding a small amount of water if necessary.
6. Wrap in plastic wrap and chill for at least 20 mins in refrigerator.
7. Roll out or press dough into a 20cm loose bottom tart  or quiche tin
8. Refrigerate again.
9. Preheat oven with bottom heat + fan 190c
10. Cut fruit into slices approx 5mm.
11. Arrange fruit to fill tart case.
12. Place in oven near the bottom and cook for 18 minutes or until pastry is golden.
13. Mix cream and eggs and pour over Fruit in tin
14. Return to oven fan forced+ steam (or bottom +fan + steam )  (low humidity ) for a further 18-20 minutes or until custard is set
15. Sprinkle with sugar and Brulee with a kitchen torch