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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 8 |
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This recipe is from Robin Hood Flour 1998 Baking Festival. Ingredients:
1 1/3 cups cake-and-pastry flour |
1 tablespoon sugar |
1/4 teaspoon salt |
1/2 cup margarine |
3 tablespoons cold water |
2 eggs |
1 egg yolk |
1/2 cup sugar |
1/4 cup lemon juice |
2 teaspoons lemon rind |
1/4 cup margarine |
3 -5 nectarines |
1 tablespoon sugar |
1/2 cup apricot jam |
Directions:
1. Crust: Combine flour, sugar and salt in bowl. Cut in margarine till crumbles. Add water. mix with fork till blended. Gather dough into a smooth ball. Press dough evenly into 9-inch fluted pan. Prick with fork. Chill 30 minutes. Line with a circle of foil. Bake in center of oven at 400°F for 15 minutes. Remove foil and bake 12-15 minutes longer till golden brown. If crack forms press warm crust together to seal. Cool on wire rack.
2. Filling: Beat first 5 ingredients together in pan. Add margarine. Cook on medium heat, stirring constantly till thick, about 5 minutes. Spread evenly over crust. Cut each nectarine in 3/4-inch slices. Arrange attractively over filling. Sprinkle with 1 tbsp sugar. Bake at 350°F for 30-35 minutes till fruit is tender-crisp. Cool. Brush jam over flan to glaze then serve.
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