Preheat oven to 180ºC. Prepare pastry and line 21cm flan tin with removable base. Place into freezer until ready to continue as directed.
Place almonds and sugar into TM bowl and mill 10 sec/speed 10.
Add egg, butter, vanilla and almond essence and blend 10 sec/speed 6. Scrape down sides of bowl and repeat if necessary.
Spread frangipane mixture on top of pastry base. Slice nectarines and arrange in rows on top of filling. Sprinkle with a little raw sugar.
Bake 35–40 minutes until well cooked, and sugar is well caramelised.