Rustic Plum and Nectarine Tart
|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)|
|Red currant/Sieved apricot jams||3 Tablespoon|
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||1 Tablespoon|
|Cold butter||1⁄3 Cup (5.33 tbs), cubed|
|Lard||1⁄3 Cup (5.33 tbs), cubed (Use Cold)|
|Lemon juice||1 Teaspoon|
|Ice water||4 Tablespoon|
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.
Melt jam; brush over fruit.