Nectarine And Lemon Custard Tart
For the custard:
1 firm-ripe medium nectarine
5 large egg yolks
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/8 teaspoon vanilla
For the crust:
3/4 stick (6 tablespoons) cold unsalted butter
1 cup all-purpose flour
1/3 cup packed dark brown sugar
3/4 teaspoon salt
4 firm-ripe medium nectarines
1/3 cup peach jam
Make custard: Halve and pit nectarine. Cut halves into pieces and in a blender puree until smooth. In a heavy saucepan whisk together puree, yolks, granulated sugar, lemon juice, butter, and vanilla. Cook mixture over moderately low heat, whisking constantly, until it just reaches a boil, about 7 minutes, and immediately remove pan from heat. Strain custard through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper. Chill custard at least 2 hours and up to 2 days.
Make the crust: Preheat oven to 375°F.
Cut butter into pieces. In a food processor pulse flour, brown sugar, and salt until combined well. Add butter and blend until a dough begins to form (mixture should hold together when squeezed between fingers). Press dough evenly into bottom and up sides of a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim. Bake crust in middle of oven 20 minutes and cool in pan on a rack. Crust may be made 2 days ahead and kept in pan, covered, at room temperature.
Halve and pit nectarines. Cut halves into 1/4-inch-thick slices. Spoon custard into shell, smoothing top, and arrange nectarine slices decoratively on top. In a small saucepan heat jam over low heat until hot. Pour jam through a sieve into a bowl, pressing hard on solids. Lightly brush fruit with glaze. Chill tart, loosely covered with plastic wrap, until ready to serve. Tart may be made 1 day ahead and chilled, covered.
Pairs Well With
This recipe is from the Atwood Cafe in Chicago, IL.