Nectarine Tart
Recipe by: Jacques Pepin
Source: Seattle Times

Crust:
1 cups flour
3 Tbsp sugar
1 tsp nutmeg
1 tsp salt
1/2 cup cold unsalted butter cut into 1/2 inch pieces
1/3 cup cold water

Filling:
6 nectarines
1 cup sugar
3 Tbsp cornstarch
tsp nutmeg
1 Tbsp milk
1 Tbsp sugar

For crust, flour, sugar, nutmeg and salt into food processor and process for 5 seconds. Add butter and pulse until pea-size pieces form. Use pulse button to incorporate cold water until dough comes together. Gather dough into ball, flatten slightly and wrap in plastic wrap. Chill one hour before using.

Spray ceramic pie plate with cooking spray and set aside.

Between sheets of plastic wrap that have been lightly floured, roll out dough into a 14-inch round. Remove top sheet and turn dough oven into the pie plate and gently press dough against bottom and side. Remove second sheet of plastic (chilling for few minutes if sticky). There should be about a 3-inch dough hangover. Chill for 30 minutes.

Heat oven to 375 degree.

Slice nectarines and stir in sugar, cornstarch and nutmeg. Let set 15 minutes. Pour mixture into tart shell. Fold up dough to cover edges of tart leaving 4-inch opening in center. Brush dough with 1 Tbsp milk and sprinkle with 1 Tbsp sugar. Place on baking sheet and bake 35-40 minutes until golden and bubbly. Cool.