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Ingredients
- 1/3 c. coarsely-minced pecans
- 1/4 c. sugar
- 1Â 1/4 c. all-purpose flour
- 1/4 tsp salt
- 1/2 c. chilled unsalted butter - (1 stick) cut 1/2" cubes
- 1/4 c. coarsely-minced pecans
- 2 Tbsp. sugar
- 2 Tbsp. unsalted butter - (1/4 stick) room temperature
- 1 lrg egg white
- 4 x hard but ripe nectarines unpeeled, halved,
- Â Â and pitted
- 1/3 c. apricot preserves
- 1 Tbsp. water
Directions
- For Crust: Finely chop pecans with sugar in processor. Add in flour and salt; process 30 seconds to blend. Add in butter; process just till clumps form. Gather dough together; flatten into rectangle. Wrap in plastic; refrigerate30 min.
- Line large rimmed baking sheet with parchment paper. Roll out dough on lightly floured work surface to generous 12- by 10-inch rectangle. Trim edges just to even sides. Cut dough into eight 5- by 3-inch rectangles. Transfer rectangles to prepared baking sheet, spacing 1 inch apart. Refrigeratewhile preparing topping.
- For Pecan Topping: Preheat oven to 375 degrees. Combine pecans, sugar, and butter in processor. Process till pecans are very finely minced. Add in egg white and process till well blended. Divide pecan topping equally among dough rectangles; spread to within 1/4 inch of edges. Bake till pecan topping is set but cookies are still pale, about 10 min. Remove cookies from oven; maintain oven temperature.
- Meanwhile, prepare Nectarines And Glaze: Thinly slice nectarine halves, keeping slices from each half together. Arrange 1 nectarine half atop each cookie, fanning slices decoratively. Return to oven and bake till cookies are light golden brown around edges, about 10 min. Transfer baking sheet with tarts to rack.
- Bring apricot preserves and 1 Tbsp. water to simmer in heavy small saucepan. Strain glaze through sieve set over bowl. Brush glaze over nectarine slices. Cold tarts completely on baking sheet. (Tarts can be made 6 hrs ahead. Let stand at room temperature. Rewarm any remaining glaze and brush over tarts before serving, if you like.)
- This recipe yields 8 tarts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 8 servings | |
| Calories 276 | |
| Calories from Fat 134 | 49% |
| Total Fat 15.22g | 19% |
| Saturated Fat 9.34g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 89mg | 4% |
| Potassium 44mg | 1% |
| Total Carbs 32.95g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 15.29g | 10% |
| Protein 3.04g | 5% |
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