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This takes a little time, but is
Pan 9 inch tart pan Oven 400°
Time 30 minutes
9 inch tart crust
2 pints raspberries
4-6 firm-ripe nectarines
1 1/2 T cornstarch
2 T water
Prepare the crust (using any basic recipe for a dessert tart, and
graham cracker crusts work fine) and line the pan. Line with
foil; fill with pieweights or dried beans and bake for about half the
length of time recommended for unfilled crusts.
In a heavy saucepan, heat the berries (any water that clings to them
after washing is enough to get this started). Stir them as they
heat, until they fall apart.
Strain the berry mix through cheesecloth or jelly
bags to give a clear juice. Return to the saucepan, and sweeten
with sugar to taste.
Stir the cornstarch and water together and add to the raspberry
juice. Return the mixture to heat until it thickens, stirring
Peel and slice the nectarines into neat 1/8"-1'4" wedges. The
slices should be placed into water with lemon juice added to keep them
from turning brown while you work.
To assemble the tart, spread a thin layer of the raspberry glaze over
the crust. Arrange the nectarine slices over the glaze.
Spread the remaining glaze evenly over the fruit slices.
Bake at 400° until the nectarines are tender (from 25-35 minutes).
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