Recipe - Rustic Plum And Nectarine Tart

One half cup Sugar
1/3 cup Toasted pecans
One fourth cup Flour
1 One fourth pound Plums, quartered (about 14)
One half pound Nectarines, cut in wedges
(about 3)
1 tablespoon Butter
1 tablespoon Milk or cream
3 tablespoon Red currant jelly or seived
apricot jam
PASTRY
2 cup Flour
1 tablespoon Sugar
One half teaspoon Salt
1/3 cup Cold butter, cubed
1/3 cup Cold lard, cubed
1 Egg yolk
1 teaspoon 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 One half 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 One fourth 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 One fourth 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 overbrowning if
necessary. Let cool. Melt jelly and brush over fruit. Makes 1012
servings.

Origin: Canadian Living cooking collections: Great Desserts. Shared by:
Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini