The oven is heated to 220 C. In a bowl in a bowl mix the flour and salt and mix well. Frozen butter 1 tbsp not be cut into pieces and add to the flour. Mix in a machine or 2 knives until get lumps pea. Add 6 tbsp (60 ml) ice water spoon by spoon, meanwhile dough turns slightly with a fork and then with your fingertips. This keeps the dough slightly and crumbly. Do not interfere, does not become solid. Collected a ball and brought up in foil and put in refrigerator for 15 minutes. Table sprinkled with flour and roll the dough with a rolling pin into a sheet with a diameter of about 30 cm and 0.5 cm thick. Lift with a rolling pin and place it on a form tart, 2.5 cm deep and 25 cm in diameter as formed on the bottom and sides. Of baking paper cut round just as the bottom of the form, pushes with some weight and so bake 10 minutes, after which burdens and paper are removed. With a fork is pricked several times the bottom of the heel and returned to finish cooking until golden 4-5 minutes. Remove from oven and cool. For the preparation of the cream in a bowl mix the sugar and egg yolks and broken down to graying. Add flour and mix to form a thick paste. Gradually add the hot milk stirring continuously. When you break well, pour the mixture into a saucepan and bring it to the boil over medium heat, constantly stirring. As it thickens, only after 1-2 minutes, remove from heat and stir vigorously for about 2 minutes until thickened quite. Add the butter and vanilla. Allow to cool gradually. If after cooling is very thick cream, add 1 tbsp (10 ml) of cold milk and stir until homogeneous cream. In another saucepan heat the jam on low heat and stir until melted. If too thick, add a little water. Remove from heat and brush spread a thin layer on the bottom of cooled crust. Otogre poured as a cream, to form a layer thickness of about 0.5 cm. Top rank thinly sliced ​​nectarines in concentric circles. On the fruit with a brush is applied again very thin layer of sweet, as to get glaze. If necessary, before the sweet is reheated, again some water was added to dilute slightly. Cool the cake in the refrigerator for at least 1 hour before serving.