Blueberry and Nectarine Cobbler

Ingredients:

Shortcrust pastry for cobbler:

• 1.5 cups of flour
• 1/3 cup sugar
• 2 and 1/4 teaspoons baking powder
• 1/2 tsp fine salt
• 6 tbsp chilled butter, cut into small pieces
• 1 egg category CO
• 1/2 cup heavy cream
• Serving suggestions: With vanilla ice cream or whipped cream

Fruits:

• 6 ripe nectarines (about 450 g)
• 2 cups fresh blueberries
• 1 cup of sugar
• 1 tbsp instant tapioca
• 2 tbsp butter, cut into small pieces, plus a little more for the pan

Preparation:

1. Prepare the fruits: Cut the nectarines in half along the natural groove, leaving the skin on. Cut each half into 3 wedges. Combine the nectarines with the blueberries, sugar, and tapioca and place in a greased 9-inch (23 cm) round casserole or gratin dish. Place pats of butter on top of the fruit.
2. Prepare the dough: In a medium bowl, combine the flour, sugar, baking powder, and salt. Rub 2 tablespoons (30 g) of butter between your fingers until no lumps remain. Rub in the remaining 4 tablespoons (60 g) of butter until it forms uniform pea-sized pieces. Whisk the eggs and cream together and fold into the dry ingredients until a loose, fluffy batter forms.
3. Position a rack in the center of the oven and preheat to 375°F (190°C). Arrange large portions of the dough on top of the fruit, creating a cobblestone-like appearance. Bake until golden brown and a toothpick inserted into the cobbler comes out clean, about 1 hour. Cool on the rack for about 20 minutes.
   
   Serve warm or at room temperature, with vanilla ice cream or whipped cream, if desired.