Nectarine Tart
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NOTE: Allow at least four hours for it to cool, or be prepared to serve it
crumbly! 

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. 
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Copyright 1996 Elizabeth Crane, ecrane@well.com