Rustic Nectarine and Raspberry Crostata With Cornmeal Crust
Cook Time: 55 minutes
Prep Time: 2 hours
Total Time: 2 hours 55 minutes
Yield: 1 pie
Description:
The picture says it all! This beauty not only looks impressive, but tastes fresh and wonderful. The cornmeal in the crust adds a nice element, different than the regular pie crust. (Prep time includes chilling periods).
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 2/3 cups | all-purpose flour |
| 1/4 cup | cornmeal |
| 3/4 cup | sugar |
| 1 | orange zest |
| 3/4 teaspoon | salt |
| 14 tablespoons | unsalted butter |
| 1/3 cup | sugar (for filling) |
| 1/4 cup | cornstarch |
| 1 1/2 pounds | nectarines |
| 4 ounces | blackberries |
| 1/2 cup | blueberries |
| 1/2 teaspoon | vanilla extract |
| 1 | egg |
| – | raw sugar |
Nutrition Facts (per serving):
- Calories: 3059.8
- Fat Content: 172g
- Saturated Fat Content: 104.3g
- Cholesterol Content: 613.4mg
- Sodium Content: 1857.2mg
- Carbohydrate Content: 353.7g
- Fiber Content: 27.9g
- Sugar Content: 140.7g
- Protein Content: 39.9g
Instructions:
-
Prepare the crust:
- Combine all-purpose flour, cornmeal, sugar, orange zest, and salt in a food processor and whiz for 5 seconds to blend.
- Add unsalted butter, and pulse until the butter is pea-sized.
- Add 1/3 cup ice water and pulse until the dough forms moist clumps.
- Add more water by teaspoonfuls if the mixture is too dry.
- Gather the dough into a ball, flatten it into a disc, wrap it in plastic, and chill for at least one hour. It can be made 1 day ahead.
- Let the dough sit for a few minutes, then roll it on a lightly floured sheet of parchment paper to a 14-inch round, turning occasionally to prevent sticking.
- Slide a rimless baking sheet under the parchment and place the disc in the fridge for 30 minutes.
-
Make the filling:
- Stir sugar and cornstarch to blend.
- Mix in fruit and vanilla.
- Let stand until juices are released, stirring occasionally, about 30 minutes.
-
Assemble and bake:
- Preheat the oven to 375°F.
- Transfer the baking sheet with dough to the work surface and let it stand for 8 minutes.
- Spoon fruit and juices into the center of the dough, making an even 10-inch diameter.
- Brush a 2-inch border of dough with egg.
- Lift about 2 inches of dough border and pinch to form a vertical seam, pinching every two inches. The middle six inches of fruit should remain uncovered.
- Brush the folded border with egg and sprinkle with raw sugar.
- Place the baking sheet with the tart in the oven and bake until the crust is golden and fruit is bubbling, about 55 minutes.
- Remove from the oven and transfer with a large spatula to a cooling rack.
- Brush the fruit with heated preserves.
- Cool for 45 minutes.
- Serve warm or at room temperature. A dollop of creme fraiche or vanilla ice cream goes very nicely with a slice of this.
This Rustic Nectarine and Raspberry Crostata With Cornmeal Crust is a delightful treat that balances sweetness and tanginess perfectly. The crispy, golden crust with its cornmeal crunch complements the juicy, fruity filling, making each bite a symphony of flavors and textures. Whether you’re serving it as a dessert after a family dinner or as a delightful indulgence during a cozy afternoon, this crostata is sure to be a hit. Enjoy the process of making it as much as you’ll enjoy savoring every mouthful of this delightful pastry! 🥧✨
