Ingredients

  • For Curd
  • 30 milliliters lime juice
  • 1 nectarine purée
  • 5 egg yolks
  • 70 grams sugar, caster
  • 30 grams butter, unsalted
  • lime zest
  • drop vanilla
  • For Crust
  • 85 grams butter, unsalted
  • 125 grams plain flour
  • 70 grams brown sugar, packed
  • ¼ teaspoon salt
  • Topping
  • 4 nectarines
  • 110 grams apricot jam

Directions

1. Make Curd: Halve and pit nectarine. Purée until smooth. In saucepan, whisk together purée, yolks, sugar, lime juice and butter. Cook until spoon coating consistency. Strain, add zest. Cover surface with GPP. Chill curd at least 2 hours and up to 2 days. If not set, add 1 teaspoon gelatin soaked in 1 T lime juice, heat up curd and add melted gelatin, then cool.
2. Make crust: Preheat oven to 375*F/190*C/GM 5. Process flour, brown sugar and salt. Add butter and blend until it starts to come together. Press dough into bottom and up sides of a 131/2-4-1inch tart pan with removable rim. Bake for 20 minutes and cool. (Crust may be made 2 days ahead and kept in pan, covered, at room temperature.
3. Halve and pit nectarines. Cut halves into 1/4-inch slices. Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top. Make glaze with jam. Coat nectarines with glaze. Chill tart, loosely covered with plastic wrap, until ready to serve. (Tart may be made 1 day ahead and chilled, covered.)
4. Possible curd recipe: 1 1/2 nectarines (purée then reduce by 1/2), 70g sugar, 5 egg yolks, 30 ml lime juice & zest, 1 tsp gelatin, 150 ml dble cream. Treat as bavarois and add whipped cream at set point.

Notes
Notes:Original makes 6 servings. Pâte sucrée works well also & isn't so hard to cut.
Serving Ideas:Crust makes 4 4"-tarts


Categories
tarts/piesPuddings
Keywords
tarts/piesPuddings
MacGourmet downloadNectarine Lime Curd Tart. To import, drag image to your MacGourmet recipe box.