Nectarine Lime Curd Tart with a Brown-Sugar Crust

1. 1

   Halve and pit nectarine.

2. 2

   Cut halves into pieces and in a blender puree until smooth.

3. 3

   In a heavy saucepan whisk together puree, yolks, granulated sugar, lime juice, butter, and vanilla.

4. 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. 5

   Strain curd through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper.

6. 6

   Chill curd at least 2 hours and up to 2 days.

7. 7

   Preheat oven to 375F.

8. 8

   Cut butter into pieces.

9. 9

   In a food processor pulse flour, brown sugar, and salt until combined well.

10. 10

    Add butter and blend until a dough begins to form (mixture should hold together when squeezed between fingers).

11. 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. 12

    Bake crust in middle of oven 20 minutes and cool in pan on a rack.

13. 13

    Crust may be made 2 days ahead and kept in pan, covered, at room temperature.

14. 14

    Halve and pit nectarines.

15. 15

    Cut halves into 1/4-inch-thick slices.

16. 16

    Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top.

17. 17

    In a small saucepan heat jam over low heat until hot.

18. 18

    Pour jam through a sieve into a bowl, pressing hard on solids.

19. 19

    Lightly brush fruit with glaze.

20. 20

    Chill tart, loosely covered with plastic wrap, until ready to serve.

21. 21

    Tart may be made 1 day ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.