RUSTIC NECTARINE AND BLACKBERRY CROSTATA WITH CORNMEAL CRUST
Categories Berry Fruit Dessert Bake Blackberry Nectarine Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crust:
- Combine first 5 ingredients in processor and blend 5 seconds. Add butter; using on/off turns, blend just until butter is reduced to pea-size pieces. (To ensure a flaky crust, be careful not to overwork the butter.) Add 1/3 cup ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. (Can be made 1 day ahead. Chill. Let soften slightly at room temperature before rolling out.)
- Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking. Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.
- For filling and baking:
- Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.
- Preheat oven to 375°F. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to soften slightly if too firm to fold. Spoon fruit and juices into center of dough. Arrange fruit in even 10-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded border with egg glaze; sprinkle with raw sugar.
- Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves. Slide tart onto rack. Cool 45 minutes. Serve warm or at room temperature with ice cream.
- Available at Italian markets, natural foods stores, and some supermarkets.
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Sammad Baloch
[email protected]I would not recommend this recipe to anyone.
iqbal afzal
[email protected]This crostata was a waste of time and ingredients. It was not worth the effort.
Arwen
[email protected]I followed the recipe exactly and my crostata turned out terrible. The crust was tough and the filling was bland. I would not recommend this recipe.
Elizabeth Inani
[email protected]Overall, I thought this crostata was good, but not great. I would probably not make it again.
Malik Maqsood
[email protected]The crust was a little dry for my taste, but the filling was delicious. I would try a different crust recipe next time.
Martha Awuah
[email protected]This crostata was a bit too sweet for my taste, but it was still good. I would recommend using less sugar in the filling.
Dwayne Walton
[email protected]I love the combination of nectarines and blackberries in this crostata. It's a perfect summer dessert.
Safiq Ahmed Pervez
[email protected]This crostata was easy to make and turned out beautiful. The crust was flaky and the filling was sweet and juicy. I would definitely make this again.
Klyvina Runghen
[email protected]I made this crostata for a potluck and it was a huge success. Everyone loved it.
Gw Habib
[email protected]I used a mix of berries for the filling, including blueberries, raspberries and strawberries. It was delicious!
Ifeoluwaenouch Oyekola
[email protected]The cornmeal crust was a nice twist on the traditional crostata crust. It added a nice flavor and texture.
TimeWarp 1
[email protected]This was my first time making a crostata and it turned out great! The instructions were easy to follow and the crostata was delicious. I will definitely be making this again.
Taj Mohammad Khan
[email protected]I made this crostata for my family and they loved it. The crust was flaky and the filling was sweet and tart. I would definitely recommend this recipe.
mohssan bhalwal Ali
[email protected]This crostata was a hit at my last dinner party. The combination of nectarines and blackberries was perfect, and the cornmeal crust added a nice touch of texture. I would definitely make this again.