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Rustic Plum And Nectarine Tart

Chef.at.Home's picture
Ingredients
  Granulated sugar 1⁄2 Cup (8 tbs)
  Toasted pecans 1⁄3 Cup (5.33 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Plums 1⁄4 Pound, quartered (About 14)
  Nectarines 1⁄2 Pound, cut into wedges (About 3)
  Butter 1 Tablespoon
  Milk/Cream 1 Tablespoon
  Red currant/Sieved apricot jams 3 Tablespoon
For pastry
  All purpose flour 2 Cup (32 tbs)
  Granulated sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Cold butter 1⁄3 Cup (5.33 tbs), cubed
  Lard 1⁄3 Cup (5.33 tbs), cubed (Use Cold)
  Egg yolk 1
  Lemon juice 1 Teaspoon
  Ice water 4 Tablespoon
Directions

PASTRY: In large bowl, combine flour, sugar and salt; with pastry blender or two knives, cut in butter and lard until in coarse crumbs.
In measuring cup, beat together egg yolk, lemon juice and enough ice water to make 1/2 cup (125 mL); briskly stir enough into flour mixture, 1 tbsp (15 mL) at a time, to make dough hold together.
Shape into disc; wrap and chill for at least 20 minutes.
Let cold pastry stand for 15 minutes at room temperature before rolling out.
On lightly floured surface, roll out pastry into 14-inch (35 cm) circle, leaving edges rough.
Transfer to 12-inch (30 cm) pizza pan, letting pastry hang over edge.
In food processor, process half of the sugar, the pecans and flour until nuts are finely ground; sprinkle over pastry.
Arrange plums and nectarines over top; sprinkle with remaining sugar.
Dot with butter.
Fold pastry overhang over fruit.
Brush pastry with milk; sprinkle with a little more sugar.
Bake in 425°F (220°C) oven for 15 minutes.
Reduce heat to 375°F (190°C); bake for 35 minutes or until bubbly and pastry is golden, shielding crust with foil if necessary.
Let cool.
Melt jam; brush over fruit.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Nectarine
Preparation Time: 
5 Minutes

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