Preparation:
FOR TART: Preheat oven to 325 degrees F. Fit crust into 9-inch removable bottom tart pan. Bake 10 minutes. In medium bowl, beat cheese, sugar, nutmeg, orange peel and egg until smooth. Spread over crust. Bake 20 to 25 minutes or until set. Refrigerate until chilled. Fan nectarine slices around outer edge. Overlap peach slices in a swirl in the center. FOR BLUSH SAUCE: In small saucepan, heat wine and cornstarch until thickened, stirring constantly. Spoon over tart to glaze. Refrigerate until chilled. Remove tart from pan. TIP: To keep fruit colors bright and prevent browning, dip cut fruit in a mixture of 1 tablespoon lemon juice and 1 cup water. MAKE-AHEAD TIP: Tart can be prepared up to 8 hours ahead of time. Keep chilled until serving. If taking to a picnic, keep chilled by placing pie pan on top of a plastic bag filled with ice cubes. |
