Try this Rustic Plum and Nectarine Tart recipe, or contribute your own.

Still searching for what to cook ?

Name: Rustic Plum and Nectarine Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 3 tb Red currant jelly or seived; 1/2 c Sugar; 1/2 lb Nectarines, cut in wedges; 1 tb Milk or cream; 1 tb Sugar; 2 c Flour; 1 1/4 lb Plums, quartered (about 14); PASTRY; 1 Egg yolk; 1/2 ts Salt; 1/3 c Cold lard, cubed; 1/3 c Toasted pecans; 1 ts Lemon juice; 1/4 c Flour; 1 tb Butter; 1/3 c Cold butter, cubed

Find the most delicious recipes here

INGREDIENTS

3 tb Red currant jelly or seived
1/2 c Sugar
1/2 lb Nectarines, cut in wedges
1 tb Milk or cream
1 tb Sugar
2 c Flour
1 1/4 lb Plums, quartered (about 14)
PASTRY
1 Egg yolk
1/2 ts Salt
1/3 c Cold lard, cubed
1/3 c Toasted pecans
1 ts Lemon juice
1/4 c Flour
1 tb Butter
1/3 c Cold butter, cubed

Servings

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.

NOTES

Alert editor

Rustic Plum and Nectarine Tart

3 tb Red currant jelly or seived
1/2 c Sugar
1/2 lb Nectarines, cut in wedges
1 tb Milk or cream
1 tb Sugar
2 c Flour
1 1/4 lb Plums, quartered (about 14)
 PASTRY
1 Egg yolk
1/2 ts Salt
1/3 c Cold lard, cubed
1/3 c Toasted pecans
1 ts Lemon juice
1/4 c Flour
1 tb Butter
1/3 c Cold butter, cubed

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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (181g)
Recipe Makes: 10 Servings

Calories: 423
Calories from Fat: 128 (30%)

Amt Per Serving		% DV

	Total Fat 14.2g	19 %
	Saturated Fat 3.3g	16 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 3.5g
Cholesterol 25.5mg		8 %
Sodium 109.1mg		4 %
Potassium 93mg		2 %
Total Carbohydrate 69.6g		20 %
	Dietary Fiber 2g	8 %
	Sugars, other 67.6g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 423

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe