nectarine oat tart
 
1 cup  all-purpose flour
3/4 cup  oat bran
2 Tbsp  sugar
1/2 tsp  salt
1/2 cup  butter or margarine
2 to 3 Tbsp  water
1 tsp  fresh lemon juice
 
mix first 4 in bowl; cut in butter until mixture resembles coarse crumbs. 
sprinkle with water and the lemon juice 1 tablespoon at a time until 
pastry 
moist enough to hold together. shape into thick disk and wrap; refrigerate 
at least 1 hour or overnight. preheat oven to 425 degrees. roll dough to 
15 inch circle and line 13 inch pizza pan, folding dough over and under. 
prick with fork and refrigerate 15 minutes. bake until golden brown - 12 
to 
15 minutes. 
 
  topping
2 lb.  nectarines, slice
1/2 cup  plus 1 tsp. sugar
1 Tbsp  fresh lemon juice
1 tsp  cornstarch
1 Tbsp  butter or margarine
1 cup  sour cream
1-1/2 tsp  sugar
 
toss fruit with 1/2 cup sugar, lemon juice and cornstarch. arrange on 
crust and dot with butter and then sprinkle 1 teaspoon sugar over all. 
bake 
until nectarines tender and liquid bubbly - 10 to 15 minutes. mix sour 
cream 
and sugar in small bowl and serve with the tart (warm). 
 
 
 
 
(ID: 76548) Mirror: rec.food.recipes: Wed, Jul 7, 2004


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