nectarine oat tart
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| 1 cup | all-purpose flour |
| 3/4 cup | oat bran |
| 2 Tbsp | sugar |
| 1/2 tsp | salt |
| 1/2 cup | butter or margarine |
| 2 to 3 Tbsp | water |
| 1 tsp | fresh lemon juice |
| |
| mix first 4 in bowl; cut in butter until mixture resembles coarse crumbs. |
| sprinkle with water and the lemon juice 1 tablespoon at a time until |
| pastry |
| moist enough to hold together. shape into thick disk and wrap; refrigerate |
| at least 1 hour or overnight. preheat oven to 425 degrees. roll dough to |
| 15 inch circle and line 13 inch pizza pan, folding dough over and under. |
| prick with fork and refrigerate 15 minutes. bake until golden brown - 12 |
| to |
| 15 minutes. |
| |
| | topping |
| 2 lb. | nectarines, slice |
| 1/2 cup | plus 1 tsp. sugar |
| 1 Tbsp | fresh lemon juice |
| 1 tsp | cornstarch |
| 1 Tbsp | butter or margarine |
| 1 cup | sour cream |
| 1-1/2 tsp | sugar |
| |
| toss fruit with 1/2 cup sugar, lemon juice and cornstarch. arrange on |
| crust and dot with butter and then sprinkle 1 teaspoon sugar over all. |
| bake |
| until nectarines tender and liquid bubbly - 10 to 15 minutes. mix sour |
| cream |
| and sugar in small bowl and serve with the tart (warm). |
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| (ID: 76548) Mirror: rec.food.recipes: Wed, Jul 7, 2004 |