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1
For crust, flour, sugar, nutmeg and salt into food processor and process for 5 seconds.
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2
Add butter and pulse until pea-size pieces form.
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3
Use pulse button to incorporate cold water until dough comes together.
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4
Gather dough into ball, flatten slightly and wrap in plastic wrap.
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5
Chill one hour before using.
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6
Spray ceramic pie plate with cooking spray and set aside.
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7
Between sheets of plastic wrap that have been lightly floured, roll out dough into a 14-inch round.
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8
Remove top sheet and turn dough oven into the pie plate and gently press dough against bottom and side.
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9
Remove second sheet of plastic (chilling for few minutes if sticky).
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10
There should be about a 3-inch dough hangover.
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11
Chill for 30 minutes.
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12
Heat oven to 375 degree.
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13
Slice nectarines and stir in sugar, cornstarch and nutmeg.
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14
Let set 15 minutes.
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15
Pour mixture into tart shell.
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16
Fold up dough to cover edges of tart leaving 4-inch opening in center.
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17
Brush dough with 1 Tbsp milk and sprinkle with 1 Tbsp sugar.
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18
Place on baking sheet and bake 35-40 minutes until golden and bubbly.
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19
Cool.
