View source for Rustic Nectarine and Raspberry Crostata with Cornmeal Crust


== 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)

[[Image:Rustic nectarine.jpg|right|Rustic Nectarine and Raspberry Crostata with [[cornmeal]] Crust]]

== Ingredients ==
=== CRUST ===
* 1⅔ cups [[flour|all-purpose flour]]
* ¼ cup coarse [[cornmeal]]
* 3 tablespoons [[granulated sugar|sugar]]
* 1 teaspoon packed [[orange peel|orange zest]]
* ¾ teaspoon [[salt]]
* 14 tablespoons chilled [[butter|unsalted butter]], cut into ½ inch cubes
* ⅓ cup ice water (or more)

=== FILLING ===
* ¼ cup [[granulated sugar|sugar]]
* 1½ teaspoons [[cornstarch]]
* 4 medium [[nectarine]]s, pitted and each cut into 16 slices
* ½ pint [[raspberries]] or [[blackberries]] or [[blueberries]]
* ½ teaspoon [[vanilla extract]]
* 1 [[egg]], beaten (for glaze)
* raw [[granulated sugar|sugar]] crystals, to sprinkle
* [[peach]] preserves, heated

== Procedures ==

# To prepare the crust: combine first 5 ingredients in food processor and whizz for 5 seconds to blend.
# Add [[butter]], and pulse until [[butter]] is pea size.
# Add ⅓ cup [[ice]] [[water]] and pulse until dough forms moist clumps.
# Add more [[water]] by teaspoon fulls if too dry.
# Gather dough into ball, flatten into disc, wrap in plastic and chill for at least one hour.
# Can be made 1 day ahead.
# Let dough sit a few minutes, then roll on lightly floured sheet of parchment paper to a 14 inch round, turning occasionally to prevent sticking.
# Slide a rimless baking sheet under parchment and place disc in fridge for 30 minutes.
# To make filling: stir [[granulated sugar|sugar]] and [[cornstarch]] to blend.
# Mix in fruit and [[vanilla]].
# Let stand until juices are released, stirring occasionally, about 30 minutes.
# Preheat oven to 375&nbsp;°F.
# Transfer baking sheet with dough to work surface and let stand for 8 minutes.
# Spoon fruit and juices into center of dough, making a even 10 inch diameter.
# Brush a 2 inch border of dough with [[egg]].
# Lift about 2 inches of dough border and pinch to form vertical seam.
# Pinching every two inches.
# See photo- middle six inches of fruit should remain uncovered.
# Brush folded border with [[egg]] and sprinkle with raw [[granulated sugar|sugar]].
# Place baking sheet with tart in oven.
# Bake until crust is golden and fruit is bubbling, about 55 minutes.
# Remove from oven and transfer with large spatula to cooling rack.
# Brush fruit with heated preserves.
# Cool 45 minutes.
# Serve warm, or at room temp.
# A dollop of [[crème fraîche]] or [[vanilla]] [[ice cream]] goes very nicely with a slice of this.

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==References==
<references/>
[[Category:Blackberry Recipes]]
[[Category:Blueberry Recipes]]
[[Category:Cornmeal Recipes]]
[[Category:Italian cuisine]]
[[Category:Dessert Recipes]]
[[Category:Nectarine Recipes]]
[[Category:Raspberry Recipes]]