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Tart, Lemon Nectarine (P, TNT)
Source: Robin Hood Flour Brochure
Serves: 8 to 12

1-1/3 cup cake and pastry flour
1 tbsp. sugar
1/4 tsp. salt
1/2 cup margarine
3 tbsp. cold water

Custard Filling:
3 eggs
1/2 cup granulated sugar
1/4 cup lemon juice
2 tsp. lemon rind, grated
1/4 cup margarine

3 to 5 nectarines
1 tbsp. granulated sugar
1/2 cup apricot jam, strained

Make Crust:
Combine flour, sugar, and salt. Cut in margarine until crumbly. Add water, mixing with fork until blended. Gather dough into a smooth ball.

Press dough evenly into bottom and sides of 9" fluted flan ring. Prick with fork. Chill 30 minutes.

Preheat oven to 400°F.

Line crust with circle of aluminum foil. Bake on center rack for 15 minutes. Remove foil and bake another 12 to 15 minutes or until crust is golden. If cracks form, press warm crust gently to seal. Cool on wire rack.

Make Custard Filling:
Beat 2 eggs and 1 egg yolk (reserving the extra white), along with sugar and lemon juice and rind, in a saucepan.

Add margarine and cook on medium heat, stirring constantly, until mixture thickens, about 5 minutes. Let cool.

Make Topping and Assembly:
Preheat oven to 350°F.

Beat reserved egg white and brush on crust. Spread custard mixture evenly on crust.

Cut nectarines into 3/4" slices. Arrange attractively on custard. Melt apricot jam and brush over fruit. Sprinkle with 1 tbsp. sugar. Bake for 30 to 35 minutes or until fruit is tender-crisp.

Poster's Notes:
I found this recipe in a brochure from the 90s and I like it for two reasons: first, it's pareve as written, so no tweaking necessary to parev-ize it; second, I think you could use pretty well any old fruit (with some adjustment for cooking time for harder fruits) because the basic ingredients and structure can go with anything. Downside: it doesn't freeze well because of the fruit, and it is a bit of a patchke. I have tweaked the recipe, as noted below.

I added one egg white to the recipe, which I used to brush on the crust before filling it. I also added the step of cooling the custard before filling the crust. I find that these tricks reduce the likelihood of soggy crust. The original recipe calls for the apricot glaze to be added after baking but I like to add it before. And I almost never have proper cake flour in the house, so I just use all-purpose flour but 1 tbsp. less than the amount the recipe calls for. To forestall the inevitable questions, I don't know of any reason why you couldn't sub in sugar substitutes for the sugar in the crust. The custard, maybe not.

Posted by Shayna Kravetz

Nutritional Info Per Serving: N/A