In a small bowl, combine the molasses, agave syrup, ginger, and cinnamon. Mix well. This will be your glaze. (If you don't have pomegranate molasses, add a couple of drops of cranberry juice or pomegranate juice blend. This will add a pretty, rosy color to the tart.)

In the bowl of a food processor, add the other ingredients except for the yogurt or creamer and nectarines. Pulse on a low setting until the mixture looks like crumbly small peas.

With the machine running, add the yogurt or creamer a little at a time, just until the mixture forms into a ball. (Start with ¼ C. of yogurt.)

Use a little coconut oil to grease your tart pan or 8" square or round cake pan. Use a spatula to get all the dough out of the processor.

Press the dough into the pan with your fingers, getting it as evenly spread as you can. You can use a piece of waxed paper on top to help you spread it if you like. For this recipe I used a round tart pan with a removable bottom.

Wash and dry the nectarines. For this tart, my neighbors gave me about a dozen tiny white nectarines about the size of apricots. Store-bought nectarines are much larger, so you will only need 4-6.

Slice the nectarines down the crease, following the pit around. If you are lucky, you will be able to twist the two halves apart and easily remove the pit. If not, you'll have to make 3 more cuts, creating a total of 8 slices. Wiggle the paring knife in there until you can remove the slices. Press the slices into the crust, making a nice pattern as you go.

Brush the top of the crust with the glaze.

Bake for 25-30 minutes, until golden brown. Cool on a wire rack before cutting.