Grease a 23cm tart tin.
Pulse flour, almonds, sugar, and butter in a food processor until breadcrumbs form.
Add beaten egg slowly to form a dough, wrap in film, and chill for 1 hour.
Roll out pastry, line the tin, prick with a fork, and refrigerate for 2 hours.
Preheat oven to 200°C.
Line pastry with greaseproof paper and beans, then bake blind for 20 minutes.
Remove paper and beans, cool for 10 minutes, and reduce oven to 160°C.
Grate fudge in a food processor, then blend with garlic, cheese, eggs, and cream.
Score nectarines and place them skin side up in the pastry case.
Pour in filling and bake for 20 minutes until just set.
Rest the tart for 30 minutes before serving.