Nectarine Lime Curd Tart with a Brown-Sugar Crust

Directions

1. 1
   Halve and pit nectarine.
2. 2
   Cut halves into pieces and in a blender puree until smooth.
3. 3
   In a heavy saucepan whisk together puree, yolks, granulated sugar, lime juice, butter, and vanilla.
4. 4
   Cook mixture over moderately low heat, whisking constantly, until it just reaches a boil, about 7 minutes, and immediately remove pan from heat.
5. 5
   Strain curd through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper.
6. 6
   Chill curd at least 2 hours and up to 2 days.
7. 7
   Preheat oven to 375F.
8. 8
   Cut butter into pieces.
9. 9
   In a food processor pulse flour, brown sugar, and salt until combined well.
10. 10
    Add butter and blend until a dough begins to form (mixture should hold together when squeezed between fingers).
11. 11
    Press dough evenly into bottom and up sides of a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim.
12. 12
    Bake crust in middle of oven 20 minutes and cool in pan on a rack.
13. 13
    Crust may be made 2 days ahead and kept in pan, covered, at room temperature.
14. 14
    Halve and pit nectarines.
15. 15
    Cut halves into 1/4-inch-thick slices.
16. 16
    Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top.
17. 17
    In a small saucepan heat jam over low heat until hot.
18. 18
    Pour jam through a sieve into a bowl, pressing hard on solids.
19. 19
    Lightly brush fruit with glaze.
20. 20
    Chill tart, loosely covered with plastic wrap, until ready to serve.
21. 21
    Tart may be made 1 day ahead and chilled, covered.