Recipe: Nectarine Tart

Nectarine Tart
rec.food.recipes/Dancer (2000)

Combine in a bowl and set aside:
about three pounds sliced nectarines, yellow or white
about 1/2 cup sugar
6 Tbsp. 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 Tbsp. 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!