INGREDIENTS:1 2/3 cups flour
½ cup sugar, divided
6 Tbsp. cold butter, cut into ½-inch cubes
1 ½ Tbsp. baking powder
¼ tsp. salt
3/4 cup heavy cream, divided
4 cups blueberries
1 ½ pounds (6 medium) nectarines, pitted and diced
2 Tbsp. quick-cooking tapioca DIRECTIONS:In the bowl of a food processor fitted with a chopping blade, combine flour, ¼ cup of the sugar, butter, baking powder and salt. Pulse until mixture resembles coarse crumbs. Set aside 1 Tbsp. cream; add remaining cream to flour mixture. Process until dough starts to form a ball, scraping sides of bowl as needed.

Turn out the dough 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 large bowl, combine blueberries, nectarines, 3 Tbsp. of remaining sugar and 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 Tbsp. sugar. Bake until the filling bubbles and topping has browned, about 50 minutes. Serve warm with ice cream, if desired. SERVINGS:8 servings From:Pastry Chef Claudia Fleming, Gramercy Tavern, New York City PHOTO CREDIT:Photo Credit: BLUEBERRY COUNCIL