Rustic Nectarine And Blackberry Crostata With Cornmeal Crust
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
For crust: Combine first 5 ingredients in processor and blend 5 seconds
2
Add butter; using on/off turns, blend just until butter is reduced to pea-size pieces
3
(To ensure a flaky crust, be careful not to overwork the butter
4
) Add 1/3 cup ice water
5
Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry
6
Gather dough into ball; flatten into disk
7
Wrap; chill at least 1 hour
8
(Can be made 1 day ahead
9
Chill
10
Let soften slightly at room temperature before rolling out
11
) Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking
12
Slide rimless baking sheet under parchment
13
Transfer dough on parchment to refrigerator
14
Chill until dough firms slightly, about 30 minutes
15
Combine first 5 ingredients in processor and blend 5 seconds
16
Add butter; using on/off turns, blend just until butter is reduced to pea-size pieces
17
(To ensure a flaky crust, be careful not to overwork the butter
18
) Add 1/3 cup ice water
19
Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry
20
Gather dough into ball; flatten into disk
21
Wrap; chill at least 1 hour
22
(Can be made 1 day ahead
23
Chill
24
Let soften slightly at room temperature before rolling out
25
) Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking
26
Slide rimless baking sheet under parchment
27
Transfer dough on parchment to refrigerator
28
Chill until dough firms slightly, about 30 minutes
29
For filling and baking: Stir sugar and cornstarch in medium bowl to blend
30
Mix in fruit and vanilla
31
Let stand until juices are released, stirring fruit occasionally, about 30 minutes
32
Preheat oven to 375°F
33
Transfer baking sheet with dough to work surface
34
Let stand 8 minutes to allow dough to soften slightly if too firm to fold
35
Spoon fruit and juices into center of dough
36
Arrange fruit in even 10-inch-diameter layer in center
37
Brush 2-inch border of dough with egg glaze
38
Lift about 2 inches of dough border and pinch to form vertical seam
39
Continue around tart, pinching seam every 2 inches to form standing border
40
Fold border down over fruit (center 6 inches of fruit remain uncovered)
41
Brush folded border with egg glaze; sprinkle with raw sugar
42
Place baking sheet with tart in oven
43
Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes
44
Remove from oven; slide large metal spatula under tart to loosen from parchment
45
Brush fruit with preserves
46
Slide tart onto rack
47
Cool 45 minutes
48
Serve warm or at room temperature with ice cream
49
Stir sugar and cornstarch in medium bowl to blend
50
Mix in fruit and vanilla
51
Let stand until juices are released, stirring fruit occasionally, about 30 minutes
52
Preheat oven to 375°F
53
Transfer baking sheet with dough to work surface
54
Let stand 8 minutes to allow dough to soften slightly if too firm to fold
55
Spoon fruit and juices into center of dough
56
Arrange fruit in even 10-inch-diameter layer in center
57
Brush 2-inch border of dough with egg glaze
58
Lift about 2 inches of dough border and pinch to form vertical seam
59
Continue around tart, pinching seam every 2 inches to form standing border
60
Fold border down over fruit (center 6 inches of fruit remain uncovered)
61
Brush folded border with egg glaze; sprinkle with raw sugar
62
Place baking sheet with tart in oven
63
Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes
64
Remove from oven; slide large metal spatula under tart to loosen from parchment
65
Brush fruit with preserves
66
Slide tart onto rack
67
Cool 45 minutes
68
Serve warm or at room temperature with ice cream
69
Available at Italian markets, natural foods stores, and some supermarkets
70
Available at Italian markets, natural foods stores, and some supermarkets
71
Available at Italian markets, natural foods stores, and some supermarkets