-
1
Halve and pit nectarine.
-
2
Cut halves into pieces and in a blender puree until smooth.
-
3
In a heavy saucepan whisk together puree, yolks, granulated sugar, lime juice, butter, and vanilla.
-
4
Cook mixture over moderately low heat, whisking constantly, until it just reaches a boil, about 7 minutes, and immediately remove pan from heat.
-
5
Strain curd through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper.
-
6
Chill curd at least 2 hours and up to 2 days.
-
7
Preheat oven to 375F.
-
8
Cut butter into pieces.
-
9
In a food processor pulse flour, brown sugar, and salt until combined well.
-
10
Add butter and blend until a dough begins to form (mixture should hold together when squeezed between fingers).
-
11
Press dough evenly into bottom and up sides of a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim.
-
12
Bake crust in middle of oven 20 minutes and cool in pan on a rack.
-
13
Crust may be made 2 days ahead and kept in pan, covered, at room temperature.
-
14
Halve and pit nectarines.
-
15
Cut halves into 1/4-inch-thick slices.
-
16
Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top.
-
17
In a small saucepan heat jam over low heat until hot.
-
18
Pour jam through a sieve into a bowl, pressing hard on solids.
-
19
Lightly brush fruit with glaze.
-
20
Chill tart, loosely covered with plastic wrap, until ready to serve.
-
21
Tart may be made 1 day ahead and chilled, covered.
