METHOD

1. To make the sweet shortcrust pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and water and process until a dough just comes together. Turn out and bring the dough together to form a ball. Roll out the dough between 2 sheets of non-stick baking paper to 4mm thick. Refrigerate the pastry for 1 hour.
   
2. Preheat oven to 160°C (325°F). Line a 22cm loose-based fluted tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10–12 minutes, remove the paper and weights and bake for a further 12–15 minutes or until the pastry is light golden. Allow to cool slightly in the tin.
   
3. Place the eggs and sugar in a food processor and process for 5 minutes or until pale. Add the flour and desiccated coconut and process to combine. Place the butter in a small non-stick frying pan over medium heat and stir until melted. Cook for a further 1–2 minutes or until golden brown with a nutty fragrance. With the processor running, add the butter to the coconut mixture in a thin, steady stream and process for 2 minutes or until well combined. 
   
4. Increase the oven temperature to 180°C (350°F). Spoon the coconut mixture into the pastry case and spread evenly. Place the nectarine and extra sugar in a medium bowl and toss to combine. Arrange the nectarine over the tart filling, sprinkle with the fresh coconut and bake for 35–40 minutes or until golden and cooked through. 
   
5. Allow the tart to cool completely in the tin, before placing on a cake stand or plate to serve. Serves 6–8