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Lemon Nectarine Flan




Source of Recipe


Internet


List of Ingredients




1-1/3 cups Pastry Flour
1 tbsp granulated sugar
1/4 tsp salt
1/2 cup Margarine
3 tbsp cold water

FILLING:
2 eggs
1 egg yolk
1/2 cup granulated sugar
1/4 cup lemon juice
2 tsp grated lemon rind
1/4 cup Margarine
3-5 nectarines
1 tbsp granulated sugar
1/2 cup strained apricot jam


Recipe



CRUST:
COMBINE flour, sugar and salt in mixing bowl. Cut in margarine until crumbly. Add water, mixing with fork until blended. Gather dough into a smooth ball. Press dough evenly into bottom and sides of 9" (23 cm) fluted flan pan. Prick with fork. Chill 30 minutes. Line with a circle of aluminum foil. BAKE in centre of oven at 400°F (200°C) for 15 minutes. Remove foil and bake 12-15 minutes longer, or until light golden. If cracks form, press warm crust gently to seal. Cool on wire rack.

FILLING:
BEAT first 5 ingredients together in saucepan. Add margarine. Cook on medium heat, stirring constantly until mixture thickens, about 5 minutes. Spread evenly in baked crust.

CUT each nectarine in 3/4" (2 cm) slices. Arrange attractively over filling. Sprinkle with 1 tbsp (15 mL) sugar.

BAKE at 350°F (180°C) for 30-35 minutes, or until fruit is tender-crisp. Cool. Brush jam over flan to glaze before serving.

VARIATION: Plums also look and taste great.