Nectarine-Blueberry Tart
May, 2007

Serves 10 / Prep tips: Skip step 3 if your nectarines are perfectly ripe and juicy; simply slice and place on the yogurt layer. Remove lemon rind with a vegetable peeler, being careful to avoid the bitter white pith beneath.

Orange-Cinnamon Crust
1/4 cup date sugar
1 cup whole-wheat pastry flour
1/2 cup almond flour
1/3 cup coconut oil or canola oil
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon freshly grated orange zest
1 1/2 tablespoons water
1/4 teaspoon lemon juice

Filling
2 cups water
1 cup sugar
Rind of 1 lemon
1 small cinnamon stick
1/2 teaspoon ground nutmeg
1 pound underripe nectarines
1/2 cup Yogurt Cream
1 cup fresh blueberries
1-2 tablespoons Citrus Glaze, warmed

1. In a food processor, combine sugar, flours, oil, salt, cinnamon, and orange zest. Process 15—20 seconds, until mixture looks like wet sand. While machine is running, add water and lemon juice; process until mixture forms a ball. Press into a 9-inch tart or springform pan and 1/2 inch up the sides. (If making ahead, wrap in foil and freeze.)
2. Preheat oven to 400°. Place tart pan on a baking sheet and bake for 10 minutes. Remove and prick with a fork. Bake 5—10 more minutes or until golden brown. Cool.
3. In a large saucepan, combine water and sugar and bring to a boil. Reduce heat to a simmer and add lemon rind, cinnamon stick, and nutmeg. Add nectarines, cover, and poach for 20 minutes, or until soft. Drain on a wire rack. Gently rub off and discard skins; remove pits. Transfer pulp to a food processor; pulse only 3—4 times (pulp should still be fairly chunky).
4. When crust is cool, remove pan sides and place on a serving plate. Spread with Yogurt Cream and dot with nectarine pulp. Arrange blue-berries on top and brush with glaze.

PER SERVING: 352 cal, 27% fat cal, 11g fat, 7g sat fat, 1mg chol, 3g protein, 63g carb, 3g fiber, 38mg sodium