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Nectarine Lime Curd Tart With a Brown Sugar Crust

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“Found at Epicurious and submitted for safekeeping. This recipe will fill a rectangular tart pan (13-1/2x4x1) or a 8-1/2" round tart pan. Use one with a removable bottom, if possible.”
1 tart

Ingredients Nutrition


  1. Make curd:.
  2. Halve and pit nectarine. Cut halves into pieces and puree in a blender until smooth. In a heavy saucepan whisk together puree, yolks, sugar, lime juice, and vanilla. Cook over moderately low heat, whisking constantly until it just reaches a boil, about 7 minutes, and immediately remove pan from heat. Add butter and zest and stir until melted and combined. Strain curd through a sieve into a bowl and cool, covering surface with a buttered round of waxed paper. Chill curd at least 2 hours and up to 2 days. (I've found that adding the butter and zest AFTER cooking helps to cool the curd and prevents any bitterness).
  3. Make crust:.
  4. Preheat oven to 375 degrees F.
  5. Cut butter into pieces. In a food processor pulse flour, brown sugar, and salt until well combined. Add butter and blend until dough begins to form (mixture should hold together when squeezed between fingers). Press dough evenly into bottom and up sides of tart pan. Bake crust in middle of oven for 20 minutes and cool in pan on a rack. Crust may be made 2 days ahead and kept in pan, covered, at room temperature.
  6. Topping:.
  7. Halve and pit nectarines. Cut halves into 1/4" thick slices. Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top. In a small saucepan heat jam over low heat until hot. Pour jam through a sieve into a bowl, pressing hard on solids. Lightly brush fruit with glaze. Chill tart, loosely covered with plastic wrap, until ready to serve. Tart may be made one day ahead and chilled, covered.

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