Rustic plum & nectarine tart

10 Servings

Ingredients

Quantity Ingredient
½ cup Sugar
⅓ cup Toasted pecans
¼ cup Flour
1¼ pounds Plums, quartered (about 14)
½ pounds Nectarines, cut in wedges (about 3)
1 tablespoon Butter
1 tablespoon Milk or cream
3 tablespoons Red currant jelly or seived apricot jam
PASTRY
2 cups Flour
1 tablespoon Sugar
½ teaspoon Salt
⅓ cup Cold butter, cubed
⅓ cup Cold lard, cubed
1 Egg yolk
1 teaspoon Lemon juice

Directions

Serve this with whipped cream or custard sauce. You can substitute peaches for the nectarines or make the tart entirely with plums.

Ice water

PASTRY: In large bowl, combine flour, sugar and salt; cut in butter and lard until mixture resembles fine crumbs with a few large pieces.

In measuring cup, beat together egg yolk, lemon juice and enough ice water to make ½ cup; briskly stir enough into flour mixture, 1 tbsp 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. On lightly surgace, roll out pastry iinto 14 inch circle, leaving edges rough. Transfer to 12 inch pizza pan,letting pastry hang over edge.

In food processor, process ¼ cup of the sugar, pecans and flour until nuts are finely ground; spread over pastry on pan. Arrange plums and nectarines over nuts; sprinkle with remaining ¼ cup of the sugar. Dot with butter. Fold pastry overhang over fruit, brush with milk, and sprinkle a little more sugar over. Bake in 425 F oven for 15 minutes. Reduce heat to 375 F and bake for 35 minutes longer or until pastry is golden and juices are bubbling, shielding pastry with foil to prevent over-browning if necessary. Let cool. Melt jelly and brush over fruit. Makes 10-12 servings.

Origin: Canadian Living cooking collections: Great Desserts. Shared by: Sharon Stevens.

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