Nectarine Oat Tart

1 cup all-purpose flour
3/4 cup oat bran
2 Tbsp. sugar
1/2 tsp. salt
1/2 cup butter or margarine
2 to 3 Tbsp. water
1 tsp. fresh lemon juice

Mix first 4 in bowl; cut in butter until mixture resembles coarse crumbs.

Sprinkle with water and the lemon juice 1 tablespoon at a time until pastry moist enough to hold together. Shape into thick disk and wrap; refrigerate at least 1 hour or overnight.

Preheat oven to 425 degrees.

Roll dough to 15 inch circle and line 13-inch pizza pan, folding dough over and under.

Prick with fork and refrigerate 15 minutes. Bake until golden brown, 12 to 15 minutes.

Topping:
2 lbs. nectarines, slice
1/2 cup plus 1 tsp. sugar
1 Tbsp. fresh lemon juice
1 tsp. cornstarch
1 Tbsp. butter or margarine
1 cup sour cream
1 1/2 tsp. sugar

Toss fruit with 1/2 cup sugar, lemon juice and cornstarch. Arrange on crust and dot with butter and then sprinkle 1 teaspoon sugar over all.

Bake until nectarines tender and liquid bubbly - 10 to 15 minutes. Mix sour
cream and sugar in small bowl and serve with the tart (warm).

rec.food.recipes/Lucky/2004