Clarissa Dickson Wright garlic fudge tart with nectarines showcased on Best Bakes Ever with Jane Asher.

The ingredients for the pastry: 150g plain flour, 50g ground almonds, 25g caster sugar, 85g unsalted butter, cut into small pieces and 1 free-range egg, beaten.

For the filling: 150g plain fudge, 1 large garlic clove, mashed, 100g Cheshire cheese, grated, 3 free-range eggs, 100ml double cream and 3 nectarines, stoned and halved.