Rustic Blueberry-Nectarine Crostata
- Pastry:2-1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1-1/2 sticks (about 6 ounces) unsalted butter
- 3-1/2 to 4 Tbs cold water
- 6 Amaretti cookies, crushed
- 1 egg yolk
- 1 tablespoon heavy cream
- Filling:1 pint blueberries
- 2 cups ripe nectarines, diced
- 3 Tbs sugar
- 2 Tbs cornstarch
- 6 tsp coarse raw sugar
- In a food processor combine the flour, sugar, cardamom and salt in a processor. Pulse to combine. Add butter and pulse to pea size. Sprinkle 3 tablespoons water over flour; process 3 to 4 seconds until starting to come together (if dough looks very sandy, add water and pulse a few more times until clumping but slightly loose). Turn out onto a large sheet of plastic wrap. Bring wrap up and cover top of dough; press to form 7-inch disk. Chill until cold.
- Divide dough into 6 equal pieces. Roll out on lightly floured board to form 1/8-inch thick circles approximately 5-inches in diameter. Line a baking sheet with parchment paper; transfer circles to sheet. Spoon cookie crumbs into center of circles.
- Separately, whisk the egg yoke and cream. In a large bowl, gently toss blueberries, nectarines, sugar and cornstarch. Mound fruit evenly in center of each circle, leaving a 1-inch border around edge. Bring pastry up and over filling just to form a 1-inch border. Brush pastry lightly with egg mixture and sprinkle with sugar. Chill until cold.
- Position oven rack in lower third of oven; heat to 425 F. Bake crostata 35 minutes until center lightly bubbles and crust is deep golden. Cool 15 minutes. Serve warm with gelato or lightly sweetened whipped cream.
Copyright © 2014 Aisle7. All rights reserved. Aisle7.com
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.