NECTARINE-PISTACHIO TART Leaving the peels on the nectarine slices and garnishing with edible flowers make this dessert a brilliant feast for the eyes. 1 cup all-purpose flour 1/3 cup finely chopped pistachio nuts 2 tablespoons granulated sugar 1/3 cup cold butter (no substitutes) 3 to 5 tablespoons ice water 4 ounces cream cheese, softened (1/2 of an 8-ounce package) 1/3 cup sifted powdered sugar 1/3 cup whipping cream 2 medium nectarines, thinly sliced (2 cups) 1/3 cup apricot preserves 1 tablespoon honey 2 tablespoons chopped pistachio nuts Edible flowers (optional)

Preheat oven to 375°F.

Stir together flour, the 1/3 cup nuts, and granulated sugar in a medium mixing bowl. Cut butter into flour mixture until pieces are the size of small peas. Gradually stir water, 1 tablespoons at a time, into flour mixture, tossing with a fork until dry ingredients are moistened. Form dough into a ball. If necessary, cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.

Flatten pastry dough slightly on a lightly floured surface. Roll dough from center to the edge, forming an 11- to 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll the pastry into a 9 1/2 or 10-inch tart pan with a removable bottom. Ease the pastry into the tart pan, being careful not to stretch it. Fold edge in and press the pastry against the fluted sides of the tart pan.
Line pastry shell with a double thickness of foil. Bake in the preheated oven for 10 minutes. Remove foil. Bake for 8 to 10 minutes more or until golden. Completely cool pastry shell in pan on a wire rack.

For the filing, place cream cheese and powdered sugar in a medium mixing bowl. Beat with an electric mixer on medium speed until fluffy. Stir in 1 tablespoon of the whipping cream.

Place remaining whipping cream in a small chilled mixing bowl. Beat whipping cream until soft peaks form (tips curl); fold into cheese mixture. Spread cream filling into the cooled tart shell. Arrange the nectarine slices in a circular pattern, overlapping slices slightly, on top of the filling.

Combine preserves and honey in a small saucepan; heat and stir just until melted. Press through sieve, discarding solids. Carefully brush or spoon the glaze over the nectarine slices. Sprinkle with the 2 tablespoons chopped pistachio nuts. Chill up to 1 hour. Gently remove sides of the tart pan; carefully transfer the tart to a serving platter. If desired, garnish with edible flowers.

Makes 8 to 10 servings.

1 Serving: Calories: 335, Fat: 20g (Saturated: 11g), Cholesterol: 50mg, Sodium: 126mg, Carbohydrate: 36g, Protein: 5g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]