Make your pastry adding the egg as the final ingredient. Wrap in cling film & chill for at least an hour. Roll out the pastry, line a 9” tin & refrigerate for 30 mins or chill for 2 hours. Bake blind in a preheated oven gas 6/400F/200C. Leave to cool for about 10 mins & reduce oven to gas 4/180c/350f.
Take a food processor & using the grating dish cut up the fudge, replace with mixing blade & add all the other ingredients except the nectarines. Blend well. Pour into the pastry case. Cut the fruit in half, & score carefully. Place on the tart filling, skin side up. Bake in the centre of the oven for 30 mins or until just set. Remove from the oven & leave to stand for a further 30 mins.