Source: News Tribune
Yield: 8 servings
Adapted from a recipe by pastry chef Claudia Fleming of Gramercy Tavern in New York by the U.S. Highbush Blueberry Council
1-2/3 cups flour
1/2 cup sugar, divided
6 tablespoons cold butter, cut into half-inch cubes
1-1/2 tablespoons baking powder
1/4 teaspoon salt
3/4 cup heavy cream, divided
4 cups blueberries
l-1/2 pounds nectarines (6 medium pieces of fruit), pitted and diced
2 tablespoons quick-cooking tapioca
In the bowl of a food processor, fitted with chopping blade, combine flour, 1/4 cup of the sugar, butter, baking powder and salt. Pulse until the mixture resembles coarse crumbs. Set aside 1 tablespoon of the cream; add remaining cream to flour mixture; process until dough starts to form a ball, scraping sides of bowl as needed.
Turn dough out onto a lightly floured surface and gently pat together. Divide dough into eight 2-inch balls; flatten into rounds; wrap and refrigerate at least 20 minutes.
In a large bowl, combine blueberries, nectarines, 3 tablespoons of the remaining sugar and the tapioca; let stand 20 minutes.
Preheat oven to 350 degrees. Spread blueberry mixture in a shallow 2.5-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.