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Nectarine Tart
Combine in a bowl and set aside:
- about three pounds sliced nectarines, yellow or white
- about 1/2 cup sugar
- 6 T instant tapioca
- 1 tsp grated lemon peel
- 1/2 tsp grated lemon peel
- 1/4 cup muscat wine or orange liqueur (Triple Sec, G. Marnier, etc.)
In another bowl, combine:
- 1 1/2 cup flour
- 1/2 tsp baking powder
- 1/4 cup sugar
Cut in:
- 10 T unsalted butter, cut in pieces.
Thoroughly stir in:
- 1 large egg
Press dough evenly into a 9- or 10-inch springform pan.
Make sure to put some dough up the sides, too.
Bake at 350° for about 1 1/2 hours; poke down the bubbly bits once or twice as it bakes.
Allow to cool at least four hours; take off the springform rim; serve with ice cream or whipped cream.
NOTE: Allow at least four hours for it to cool, or be prepared to serve it crumbly!
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