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1
Finely chop pecans with sugar in processor.
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2
Add flour and salt; process 30 seconds to blend.
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3
Add butter; process just until clumps form.
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4
Gather dough together; flatten into rectangle.
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5
Wrap in plastic; chill 30 minutes.
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6
Line large rimmed baking sheet with parchment paper.
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7
Roll out dough on lightly floured work surface to generous 12x10-inch rectangle.
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8
Trim edges just to even sides.
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9
Cut dough into eight 5x3-inch rectangles.
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10
Transfer rectangles to prepared baking sheet, spacing 1 inch apart.
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11
Chill while preparing topping.
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12
Preheat oven to 375F.
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13
Combine pecans, sugar, and butter in processor.
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14
Process until pecans are very finely chopped.
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15
Add egg white and process until well blended.
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16
Divide pecan topping equally among dough rect-angles; spread to within 1/4 inch of edges.
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17
Bake until pecan topping is set but cookies are still pale, about 10 minutes.
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18
Remove cookies from oven; maintain oven temperature.
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19
Thinly slice nectarine halves, keeping slices from each half together.
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20
Arrange 1 nectarine half atop each cookie, fanning slices decoratively.
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21
Return to oven and bake until cookies are light golden around edges, about 10 minutes.
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22
Transfer baking sheet with tarts to rack.
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23
Bring apricot preserves and 1 tablespoon water to simmer in heavy small saucepan.
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24
Strain glaze through sieve set over bowl.
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25
Brush glaze over nectarine slices.
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26
Cool tarts completely on baking sheet.
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27
(Tarts can be made 6 hours ahead.
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28
Let stand at room temperature.
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29
Rewarm any remaining glaze and brush over tarts before serving, if desired.)
