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 tb Butter
1 tb Milk or cream
3 tb Red currant jelly or seived
-apricot jam
PASTRY
2 c Flour
1 tb Sugar
1/2 ts Salt
1/3 c Cold butter, cubed
1/3 c Cold lard, cubed
1 Egg yolk
1 ts Lemon juice
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
Yields
10 Servings