3 deciliters all purpouse flour
100 grams butter
1-2 tablespoons sugar
3 tablespoons water
4-5 fresh nectarines
2 tablespoons all purpouse flour
1 deciliter sugar
2 deciliters sourcream (crème fraice)
Cut cold butter in pieces and add flour. Use a blender or mix quickly by hand. Add sugar and blend, then add water and form a dough quickly. Let the dough rest in fridge about 30 minutes. Set oven to 225 degrees Celsius.
Place dough in mould, approx. 28 centimeters across. Prick dough with a fork and place a strip of aluminium foil over the edges to keep them from sliding down while baking. Bake at bottom of oven for about 10 minutes.
Prepare filling: Remove pits and slice nectarines. Place slices in crust. Separate egg whites from yolks. Mix yolks, flour, sugar and sourcream (crème fraiche). Beat the egg whites until stiff. Carefully add the whites to the yolk mixture, using a spatula to fold them in. Do NOT whisk! Spread mixture on top of fruit. Bake at bottom of oven for about 20 minutes. Be careful not to burn it, place a piece of aluminium foil in top of the pie towards the end if it gets too dark, but be careful not to let it stick to the filling.
Let the pie cool a little (or prepare it in advance and heat it a bit before serving) and serve with for instance vanilla icecream or lightly whipped cream.