The nickname for this pastry is “crunch dough” because when it’s made properly, you should hear a slight crunch when slicing it. The ground almond mixture soaks up any excess liquid from the fruit, keeping the pastry crisp and flaky. Serve the tart with vanilla ice cream, if desired.
 
DOUGH
1 1/2 cups all-purpose flour
10 tablespoons unsalted butter, chilled, cut up
1 tablespoon sugar
1/4 teaspoon salt
1/4 to 1/3 cup ice water
 
FILLING
2 tablespoons all-purpose flour
4 tablespoons sugar, divided
2 tablespoons ground almonds
1 1/2 lb. ripe but firm nectarines, sliced (1/4 inch)
 
1. Pulse all dough ingredients except water in food processor until butter is size of peas. Add 1/4 cup ice water; pulse 3 to 4 times or until just combined, adding additional water 1 teaspoon at a time as needed.
 
2. Shape into 6-inch flat round. On lightly floured surface, roll dough into 12-inch round 1/8 inch thick. Place on parchment paper-lined baking sheet; refrigerate or freeze 20 minutes or until chilled.
 
3. Heat oven to 400°F. Slide dough onto large rimmed baking sheet (edges will hang over). Combine 2 tablespoons flour, 2 tablespoons of the sugar and ground almonds in small bowl; sprinkle over dough, leaving 2-inch border around edge.

4. Arrange nectarine slices, rounded-side out, in overlapping concentric circles over almond mixture, starting from outside and working toward center. Fold edge of dough over fruit, pressing dough to fill any cracks if necessary. Sprinkle fruit and edge of dough with remaining 2 tablespoons sugar.
 
5. Bake 50 to 60 minutes or until crust is golden brown on top and underside and fruit is tender. Cover crust during last 5 to 10 minutes if browning too quickly. Cool 30 to 45 minutes or until warm, not hot.
 
8 servings

PER SERVING: 290 calories, 15.5 g total fat (9 g saturated fat), 4 g protein, 35.5 g carbohydrate, 40 mg cholesterol, 75 mg sodium, 2.5 g fiber