Nectarine Almond Shortbread Tart

Somewhat like a fruit pizza, this recipe is an easy way to whip up a fabulous dessert. It is
Nectarine Almond Shortbread Tart

Somewhat like a fruit pizza, this recipe is an easy way to whip up a fabulous dessert. It is best eaten the same day it is made; cover and refrigerate any leftovers. Serve with a dollop of whipped cream.

Chilling Time: 1 to 2 hours
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Servings: 10

Ingredients
Crust:
1/2 cup (125 mL) butter or margarine
1/4 cup (50 mL) sifted icing sugar
1 cup (250 mL) all-purpose flour

Glaze:

2 tbsp (25 mL) cornstarch
2 tbsp (25 mL) granulated sugar
1/4 tsp (1 mL) ground nutmeg
2/3 cup (150 mL) orange juice
1/2 cup (125 mL) red currant jelly or peach jam
1/4 tsp (1 mL) almond extract
6 Nectarines or Peaches, sliced
1 tbsp (15 mL) fresh lemon juice
Whipped cream

Instructions
Crust:
In bowl, cream butter and icing sugar until fluffy. Blend in flour to make soft dough. Press into bottom and up the sides of 11-inch (28 cm) tart pan with removable bottom. Prick well with fork. Bake in 350ºF (180ºC) oven for 15 to 20 minutes or until golden brown.
Glaze:

In small saucepan, combine cornstarch, sugar and nutmeg; whisk in orange juice, jelly and almond extract. Cook over medium-low heat for about 5 minutes or until thickened. Cool slightly.

Sprinkle nectarines with lemon juice to prevent browning. Arrange in circles in single layer in baked pie shell. Spoon cooled glaze over nectarines and chill for 1 to 2 hours.

To serve, remove tart from pan and cut into wedges. Serve with whipped cream.
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_*Nectarine Almond Shortbread Tart*_  Somewhat like a fruit pizza, this recipe is an easy way to whip up a fabulous dessert. It is best eaten the same day it is made; cover and refrigerate any leftovers. Serve with a dollop of whipped cream.  *Chilling Time:* 1 to 2 hours *Preparation Time:* 30 minutes *Cooking Time:* 20 minutes *Servings:* 10  _Ingredients_ *Crust:*  1/2 cup (125 mL) butter or margarine  1/4 cup (50 mL) sifted icing sugar  1 cup (250 mL) all-purpose flour  Glaze:   2 tbsp (25 mL) cornstarch  2 tbsp (25 mL) granulated sugar  1/4 tsp (1 mL) ground nutmeg  2/3 cup (150 mL) orange juice  1/2 cup (125 mL) red currant jelly or peach jam  1/4 tsp (1 mL) almond extract  6 Nectarines or Peaches, sliced  1 tbsp (15 mL) fresh lemon juice   Whipped cream  _Instructions_ *Crust:* In bowl, cream butter and icing sugar until fluffy. Blend in flour to make soft dough. Press into bottom and up the sides of 11-inch (28 cm) tart pan with removable bottom. Prick well with fork. Bake in 350ºF (180ºC) oven for 15 to 20 minutes or until golden brown. Glaze:  In small saucepan, combine cornstarch, sugar and nutmeg; whisk in orange juice, jelly and almond extract. Cook over medium-low heat for about 5 minutes or until thickened. Cool slightly.  Sprinkle nectarines with lemon juice to prevent browning. Arrange in circles in single layer in baked pie shell. Spoon cooled glaze over nectarines and chill for 1 to 2 hours.  To serve, remove tart from pan and cut into wedges. Serve with whipped cream.