Nectarine Tart

In small bowl, beat egg yolks, salt and 3 tablespoons sugar until sugar dissolves.  Add flour and mix well.  In small saucepan, heat milk, 3 tablespoons sugar and vanilla over high heat.  Pour half of hot milk mixture into egg mixture beating constantly.  Pour egg mixture into saucepan.  Bring mixture to boil over medium heat stirring constantly.  Remove from heat, add butter and mix well.  Cool mixture 10 minutes; pour into cooled baked tart shell.  Gently press plastic wrap or waxed paper over filling to prevent surface from drying.  Refrigerate until just before serving.  Combine water, lemon juice and 2 tablespoons sugar in small saucepan.  Bring mixture to boil and simmer 1 minute.  Pour over nectarine wedges in a bowl.  Mix gently to coat all pieces.  Remove plastic wrap or waxed paper from cream filling and arrange nectarines on cream filling in tart shell.  Remove outer ring from pan and place on serving plate. 

Pastry Shell:  Mix 1 cup flour and 1/4 teaspoon salt in medium bowl.  Cut 1/2 cup cold butter into 1/2-inch cubes.  Cut cubes of butter into flour mixture with 2 dinner knives or pastry blender until crumbly.  Sprinkle mixture with 3 to 4 tablespoons cold water, a tablespoon at a time, mixing lightly with fork until flour mixture is moistened.  Gather dough by hand and form into a ball.  Refrigerate 30 minutes.   Roll on floured surface into a 10 to 11-inch round.  Gently place in

9-inch tart pan and trim edge.  Prick bottom and sides of dough with fork. Line pastry with parchment paper or aluminum foil and fill with uncooked dried beans to prevent sides of pastry shell from falling.  Bake at 375ºF 15 to 20 minutes or until crust begins to brown.  Remove parchment paper or foil and beans.  Beans may be saved for another use.  Cool on wire rack. 

Makes 1 tart shell.

*Refrigerated packaged ready-to-bake pastry may be substituted.