1 c. all-purpose flour
3/4 c. oat bran
2 tbsp. sugar
1/2 tsp. salt
1/2 c. butter
2 to 3 tbsp. water
1 tsp. fresh lemon juice

Mix first 4 in bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle with water and the lemon juice 1 tablespoon at a time until pastry moist enough to hold together. Shape into thick disk and wrap; refrigerate at least 1 hour or overnight.

Preheat oven to 425 degrees. Roll dough to 15 inch circle and line 13 inch pizza pan, folding dough over and under. Prick with fork and refrigerate 15 minutes. Bake until golden brown - 12 to 15 minutes.

TOPPING:

2 lbs. nectarines, slice
1/2 c. plus 1 tsp. sugar
1 tbsp. fresh lemon juice
1 tsp. cornstarch
1 tbsp. butter
1 c. sour cream
1 1/2 tsp. sugar

Toss fruit with 1/2 cup sugar, lemon juice and cornstarch. Arrange on crust and dot with butter and then sprinkle 1 teaspoon sugar over all. Bake until nectarines tender and liquid bubbly - 10 to 15 minutes. Mix sour cream and sugar in small bowl and serve with the tart (warm).