The Altitude Adjustment Section
I love nectarines and they have been pretty good this year. So I was very intrigued when I found this recipe where the nectarine was pureed and added to the curd filling — what a great idea! And you can make all the parts ahead of time, which is a plus. This recipe is from the dear, departed Gourmet magazine, June 1998 issue. For this recipe they called for a 13 1/2 x 4 x 1-inch rectangular tart pan with a removable fluted rim; you could also use an 8 1/2 x 1-inch round.
Ingredients for curd
1 firm-ripe medium nectarine
5 large egg yolks
1/3 cup granulated sugar
2 tablespoons fresh lime
2 tablespoons unsalted
1/8 teaspoon vanilla
Ingredients for 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
Ingredients for glaze
4 firm-ripe medium nectarines
1/3 cup peach or ginger jam
Procedure
To make the curd, halve and pit a nectarine. Cut halves into pieces and in a blender purée until smooth. In a heavy saucepan whisk together purée, yolks, granulated sugar, lime 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 curd through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper. Chill curd at least 2 hours and up to 2 days.
To make the crust, cut butter into pieces. In a food processor pulse flour, brown sugar, and salt until combined well. Add butter and blend until 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 x 4 x 1-inch rectangular tart pan with a removable fluted rim. Bake crust in middle of a 375 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 curd 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.
