Serves 10 / Prep tips: Skip step 3 if your nectarines are perfectly ripe and juicy; simply slice and place on the yogurt layer. Remove lemon rind with a vegetable peeler, being careful to avoid the bitter white pith beneath.
1. In a food processor, combine sugar, flours, oil, salt, cinnamon, and orange zest. Process 15—20 seconds, until mixture looks like wet sand. While machine is running, add water and lemon juice; process until mixture forms a ball. Press into a 9-inch tart or springform pan and 1/2 inch up the sides. (If making ahead, wrap in foil and freeze.)
PER SERVING: 352 cal, 27% fat cal, 11g fat, 7g sat fat, 1mg chol, 3g protein, 63g carb, 3g fiber, 38mg sodium