Rustic Plum and Nectarine Tart Recipe
Ingredients
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Pecans | 1/3 Cup (16 tbs), toasted | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Plums | 1/4 Pound, quartered | |
| Nectarines | 1/2 Pound, cut into wedges | |
| Butter | 1 Tablespoon | |
| Milk cream | 1 Tablespoon | |
| 3 tbsp red currant or sieved apricot jam | ||
| PASTRY | ||
| All purpose flour | 2 Cup (16 tbs) | |
| Granulated Sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Cold butter | 1/3 Cup (16 tbs), cubed | |
| Lard | 1/3 Cup (16 tbs), cubed | |
| Egg yolk | 1 | |
| Lemon juice | 1 Teaspoon | |
| Ice water | ||
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.
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.
Chef
