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I haven't tried this yet - I just found the recipe this morning and it looks so great that I hope to try it over this next weekend. If anyone beats me to it, let me know if it's as good as it sounds..........
For Crust:
1 1/2 cups all-purpose flour
1 tbls. sugar
1/4 tsp. salt
1/2 cup unsalted butter, chilled, cut up
4 to 6 tbls. cold water - ice water is best
For Filling:
8 cups sliced (generous 1/2 inch slices) unpeeled nectarines
3/4 cup packed light brown sugar
3 tbls. all-purpose flour
2 tsp. grated lemon peel
1 tsp. grated nutmeg
1 tsp. lemon juice
1 tsp. vanilla
2 tbls. sugar
1/2 tsp. ground cinnamon
In a large bowl, stir together 1 1/2 cups flour, 1 tbls. sugar and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Add 4 tbls. of the water; stir until dough begins to form, adding additional water 1 tsp. at a time, if necessary. Shape into flat round; cover, and refrigerate 30 minutes or until chilled.
Meanwhile, heat oven to 375 degrees. Butter 13 X 9 inch glass baking dish. In another large bowl, toss together nectarines, brown sugar, 3 tbls. flour, lemon peel, nutmeg, lemon juice and vanilla and spread evenly in baking dish.
On lightly floured surface, roll dough into 13 X 9 inch rectangle. Place over fruit in baking dish Crimp or fold under edges to fit inside dish; do not seal crust against pan's edge. In small bowl, stir together 2 tbls. sugar and cinnamon. sprinkle over crust.
Bake 40 minutes or until crust is light brown. Remove from oven. With knife, cut crust into 12 squares. Using spatula, gently press crust into filling. Bake an additional 5 minutes or until golden brown and bubbly. Cool 20 to 30 minutes and serve warm or at room temperature. Serve with a dollop of vanilla ice cream or whipped topping. Enjoy.
For Crust:
1 1/2 cups all-purpose flour
1 tbls. sugar
1/4 tsp. salt
1/2 cup unsalted butter, chilled, cut up
4 to 6 tbls. cold water - ice water is best
For Filling:
8 cups sliced (generous 1/2 inch slices) unpeeled nectarines
3/4 cup packed light brown sugar
3 tbls. all-purpose flour
2 tsp. grated lemon peel
1 tsp. grated nutmeg
1 tsp. lemon juice
1 tsp. vanilla
2 tbls. sugar
1/2 tsp. ground cinnamon
In a large bowl, stir together 1 1/2 cups flour, 1 tbls. sugar and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Add 4 tbls. of the water; stir until dough begins to form, adding additional water 1 tsp. at a time, if necessary. Shape into flat round; cover, and refrigerate 30 minutes or until chilled.
Meanwhile, heat oven to 375 degrees. Butter 13 X 9 inch glass baking dish. In another large bowl, toss together nectarines, brown sugar, 3 tbls. flour, lemon peel, nutmeg, lemon juice and vanilla and spread evenly in baking dish.
On lightly floured surface, roll dough into 13 X 9 inch rectangle. Place over fruit in baking dish Crimp or fold under edges to fit inside dish; do not seal crust against pan's edge. In small bowl, stir together 2 tbls. sugar and cinnamon. sprinkle over crust.
Bake 40 minutes or until crust is light brown. Remove from oven. With knife, cut crust into 12 squares. Using spatula, gently press crust into filling. Bake an additional 5 minutes or until golden brown and bubbly. Cool 20 to 30 minutes and serve warm or at room temperature. Serve with a dollop of vanilla ice cream or whipped topping. Enjoy.
