Combine flour and butter together in a food processor, pulse until combined.
Add 1 or 2 tablespoons cold water until pastry comes together.
Wrap in cling-film and leave to rest in the fridge for 30 minutes
Roll out pastry to fit 26cm Quiche dish. Chill for 10 minutes.
Remove the stones and slice peaches into segments (10-12 per peach). Arrange like boats in concentric circles, skin side down on the pastry shell.
Puree filling ingredients (except for honey), and pour over the nectarines to fill the pie case.
Bake at 180 Celsius (in a fan bake oven near the bottom) for 40 minutes or until set.
Brush top of pie with melted honey 5-10 minutes before the end of the cooking time.
Serve warm or cold.