Rustic Plum And Nectarine Tart
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Canadian | Desserts | 10 | Servings |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/3 | c | Toasted pecans |
| 1/4 | c | Flour |
| 1 1/4 | lb | Plums, quartered about 14 |
| 1/2 | lb | Nectarines, cut in wedges |
| about 3 | ||
| 1 | T | Butter |
| 1 | T | Milk or cream |
| 3 | T | Red currant jelly or seived |
| apricot jam | ||
| PASTRY | ||
| 2 | c | Flour |
| 1 | T | Sugar |
| 1/2 | t | Salt |
| 1/3 | c | Cold butter, cubed |
| 1/3 | c | Cold lard, cubed |
| 1 | Egg yolk | |
| 1 | t | Lemon juice |
INSTRUCTIONS
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 1/2 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 1/4 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 1/4 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: there is no substitute”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 522
Calories From Fat: 226
Total Fat: 25.4g
Cholesterol: 21.1mg
Sodium: 268.8mg
Potassium: 215.9mg
Carbohydrates: 66.6g
Fiber: 3.1g
Sugar: 19.4g
Protein: 8.1g