Ingredients

  • 1/2 teaspoon almond extract
  • 4 large eggs
  • 1/3 cup all-purpose flour
  • 1/4 cup honey
  • 2 cups milk
  • 3 nectarines, cut in wedges
  • 1/2 (15-oz.) package refrigerated piecrusts
  • 3/4 cup sugar

Ready In 30 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Preheat oven to 42
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Step 2

  • Fit piecrust into a 9-inch tart pan with removable bottom; trim off excess piecrust along edges. Line crust with aluminum foil, and fill with pie weights or dried beans.
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Step 3

  • Bake at 425 for 8 minutes.
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  • Length: 8 minutes

Step 4

  • Remove weights and foil, and bake 3 to 4 more minutes or until golden brown.
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  • Length: 4 minutes

Step 5

  • Remove from oven, and cool on a wire rack 20 minutes or until completely cool.
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  • Length: 20 minutes

Step 6

  • Whisk together sugar and next 3 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until thickened. (
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  • Length: 8 minutes

Step 7

  • Mixture should be a chilled-pudding-like thickness and will just begin to bubble and be thick enough to hold soft peaks when whisk is lifted.)
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Step 8

  • Remove from heat; whisk in almond extract, and immediately spoon into cooled tart shell. Cover with plastic wrap touching the surface, and chill 4 hours.
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  • Length: 240 minutes

Step 9

  • Arrange nectarine slices decoratively over top of tart.
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Step 10

  • Microwave honey in a microwave-safe bowl at HIGH 15 seconds or until warmed; brush evenly over nectarines.
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