1-2/3 cups flour
1/2 cup sugar, divided
6 tablespoons cold butter, cut into 1/2-inch cubes
1 1/2 tablespoons baking powder
1/4 teaspoon salt
3/4 cup, divided half and half milk
4 cups blueberries
1 1/2 pounds or 6 medium nectarine, pitted and diced
2 tablespoons quick-cooking tapioca
1.In the bowl of a food processor, fitted with chopping blade, combine flour, 1/4 cup of the sugar, the butter, baking powder and salt. Pulse until the mixture resembles coarse crumbs. Set aside 1 tablespoon of the milk; add the remaining milk to flour mixture; process until dough starts to form a ball, scraping sides of bowl as needed.
2. 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.
3. Meanwhile, in a large bowl, combine the blueberries, nectarines, 3 tablespoons of the remaining sugar, and the tapioca; let stand 20 minutes.
4. Preheat oven to 350°F. Spread blueberry mixture in a shallow 2-1/2-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.
YIELD: 8 portions