Total Time
1hr 40mins
Prep 35 mins
Cook 1 hr 5 mins

This recipe is from Robin Hood Flour 1998 Baking Festival.

Ingredients Nutrition

Directions

  1. Crust: Combine flour, sugar and salt in bowl. Cut in margarine till crumbles. Add water. mix with fork till blended. Gather dough into a smooth ball. Press dough evenly into 9-inch fluted pan. Prick with fork. Chill 30 minutes. Line with a circle of foil. Bake in center of oven at 400°F for 15 minutes. Remove foil and bake 12-15 minutes longer till golden brown. If crack forms press warm crust together to seal. Cool on wire rack.
  2. Filling: Beat first 5 ingredients together in pan. Add margarine. Cook on medium heat, stirring constantly till thick, about 5 minutes. Spread evenly over crust. Cut each nectarine in 3/4-inch slices. Arrange attractively over filling. Sprinkle with 1 tbsp sugar. Bake at 350°F for 30-35 minutes till fruit is tender-crisp. Cool. Brush jam over flan to glaze then serve.

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