Ingredients:
- Flour: 1-2⁄3 cups
- Sugar: ½ cup, divided
- Cold butter, cut into ½-inch cubes: 6 tablespoons
- Baking powder: 1-½ tablespoons
- Salt: ¼ teaspoon
- Heavy cream: ¾ cup, divided
- Blueberries: 4 cups
- Nectarines, pitted and diced: 1-½ pounds (6 medium)
- Quick-cooking tapioca: 2 tablespoons
Directions:
- In the bowl of a food processor, fitted with chopping blade, combine flour, ¼ cup of the sugar, the butter, baking powder and salt
- Pulse until the mixture resembles coarse crumbs
- Set aside 1 tablespoon of the cream
- Add the remaining cream to flour mixture
- Process until dough starts to form a ball, scraping sides of bowl as needed
- Turn the dough out onto a lightly floured surface and gently pat it together
- Divide dough into eight 2-inch balls
- Flatten into rounds
- Wrap and refrigerate at least 20 minutes
- Meanwhile, in a large bowl, combine the blueberries, nectarines, 3 tablespoons of the remaining sugar, and the tapioca
- Let stand 20 minutes
- Preheat oven to 350°F
- Spread blueberry mixture in a shallow 2-½-quart baking dish
- Arrange dough rounds on top
- Brush rounds with the reserved cream
- Sprinkle with the remaining 1 tablespoon sugar
- Bake until the filling bubbles and the topping has browned, about 50 minutes
- Serve warm with ice cream, if desired
- Number of servings (yield): 8