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1
To make the custard, place the eggs and yolks in a large, heavy-bottomed saucepan and whisk to combine.
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2
Whisking after each addition, add the sugar, lemon juice and zest.
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3
Add the butter, place over medium heat and cook, stirring constantly, until custard reaches 160 degrees on a candy thermometer or has thickened.
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4
(Do not let it boil or it will curdle.)
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5
Immediately scrape it into a bowl, cover with plastic wrap and refrigerate until cool.
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6
To make the crust, roll half the pie pastry into an 11-inch circle on a lightly floured surface.
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7
Ease the dough into a 9-inch tart pan with a removable bottom.
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8
Fold any excess into the pan and press it against the sides.
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9
Place the pan on a baking sheet.
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10
Surround its outside edge with a collar of aluminum foil.
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11
Beat together the yolk and water.
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12
On a lightly floured surface, roll the remaining dough out to a thickness of inch.
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13
Cut into petals 2 inches long.
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14
Using a bit of the egg-and-water mixture as glue, attach petals to the dough just inside the pan's rim.
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15
Refrigerate 1 hour.
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16
Preheat oven to 400 degrees.
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17
Line the tart shell with a piece of foil and fill with dry beans.
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18
Bake 20 minutes.
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19
Carefully remove foil and beans and bake an additional 15 to 20 minutes or until golden brown.
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20
Remove from the oven and cool.
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21
One hour before serving, spread the cooled custard into the tart shell.
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22
Arrange nectarine slices in the custard so that only the red skins are exposed.
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23
In a small saucepan, heat the jam until just melted and with a pastry brush quickly spread it over the nectarine petals.
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24
Chill for 1 hour.
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25
Serve cold or lightly brown under the broiler.
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26
Carefully remove from the pan.
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27
Garnish with currants and serve.
