Preheat the oven to 180°C.  Line a tin that’s around 18 x 28 cm with baking paper.

Put the flour, baking powder, zest, nutmeg, butter and caster sugar in a food processor and blend.  Add the egg and pulse until the dough has come together but is still crumbly (easier to pat out in the tin).  Use your fingertips to create an even layer in the tin.

Spread the first lot of jam over the base.  Slice the nectarines into around 1cm wedges and arrange neatly over the dough.  Sprinkle with the caster sugar. Toss the cranberries over the top.

Bake for about 40 minutes.  Leave for 10 minutes then gently brush the fruit with the warm jam.

Serve with yoghurt or whipped cream.