Crust
1-2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
8 tablespoon butter
1 cup cold water
Filling
1 cup sugar
3 tablespoon cornstarch
2 cups thin sliced nectarines
Juice of half a lemon
Optional – 1 cup blueberries
To make tart, place flour, salt and sugar in processor and pulse several times. Cut butter into tiny pieces and pulse until mixture looks like bread crumbs. Add water and bring dough into ball. Knead lightly and place in plastic and chill at least 20 minutes. In large bowl whisk sugar with cornstarch and gentle toss in nectarines (and optional blueberries). Sprinkle with lemon juice. Roll out dough on lightly floured board to about a 12-inch round. Fold in half and then half again and place on ungreased baking sheet. Unfold. Pour fruit and juice into pastry and mound in middle. Gently fold up edges around filling leaving 6-inch opening in middle. Pinch folds together and brush with water sprinkle on 1 tablespoon of sugar.
Bake in preheated 375 degree oven 35-45 minutes until golden.
NOTE:
You can easily substitute blackberries for blueberries in this recipe.