Prepare the basic dough (see recipe "One dough for all"), chill for about 1 hour. Grease a pie dish (approx. 22 cm Ø) and dust with flour.
Wash the nectarines, dab dry, halve and stone. Cut the flesh into slices and mix with lemon peel. Stir cream cheese with honey until smooth.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the base, roll out a good half of the dough on a floured work surface until round (approx. 28 cm Ø). Line the mould with the dough, pressing down the edges.
Prick the bottom more often with a fork. Spread cream cheese on it. Spread nectarines over it.
For the lid, roll out the rest of the dough on some flour as well. Cut into approx. 18 lozenges (each side approx. 7 cm long), knead the dough again and again, roll out again and cut out.
Place approx. 14 rhombs on the fruit, slightly overlapping at the edges. Cut the rest of the rhombs in half and place them in a circle on the rhombs so that the centre remains free and a sun is created. Bake in a hot oven on the lowest shelf for about 35 minutes.
Remove and let it cool down on a cake rack.