Rustic Nectarine and Blackberry Crostata
From capebretonqt 15 years agoIngredients
- Crust shopping list
- 1 2/3 cups all purpose flour shopping list
- 1/4 cup polenta (coarse cornmeal) shopping list
- 3 tablespoons sugar shopping list
- 1 teaspoon (packed) grated orange peel shopping list
- 3/4 teaspoon salt shopping list
- 14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes shopping list
- 1/3 cup (or more) ice water shopping list
- Filling and baking shopping list
- 1/4 cup sugar shopping list
- 1 1/2 teaspoons cornstarch shopping list
- 4 medium nectarines, each pitted and cut into 16 slices shopping list
- 1 1/2-pint basket blackberries shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1 egg, beaten to blend (for glaze) shopping list
- raw sugar crystals shopping list
- peach preserves, heated shopping list
- vanilla ice cream shopping list
How to make it
- 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.
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