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Thaw one pastry sheet at room temperature for 30 minutes. Preheat oven to 400o. Carefully unfold pastry onto a lightly floured board. Roll dough into a 10 x12 inch rectangle. With a sharp knife, cut a 1/2 inch strip from all sides. Transfer rectangle to a lined or ungreased cookie sheet.
Lightly brush tart base with some of the beaten egg. Lay the reserved strips along edges, brushing corners with a bit of beaten egg to secure. Brush top of strips with egg, reserving remaining egg for filling. Trim edges and prick bottom of pastry (not edges) with fork.
Grate almond paste into mixing bowl. Add sugar, remaining egg and butter. Beat until light and fluffy. Mix in flour. Spread one half of almond filling (3/4 C.) on pastry bottom, being careful not to let it overflow onto edges.
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Cut nectarines into slices slightly thicker than 1/4 inch. Lay on top of filling, making 3 rows. Bake for 20 minutes. Turn heat down to 350o and bake an additional 10 minutes. Remove pan to wire rack. Melt preserves in microwave or saucepan and brush onto tart. Cool and serve.
Makes 12 servings. Refrigerated filling will keep for up to 3 days, frozen filling up to 1 month. Thaw filling overnight in the refrigerator but do not use the microwave. Pastry dough should also be used with 1 month.
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