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Rustic Nectarine and Raspberry Crostata with Cornmeal Crust

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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) Crust

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Rustic Nectarine and Raspberry Crostata with Cornmeal Crust


Ingredients Needed For Rustic Nectarine and Raspberry Crostata with Cornmeal Crust
===CRUST===
* 1 2/3 cups all-purpose flour
* 1/4 cup coarse cornmeal
* 3 tablespoons Sugar
* 1 teaspoon packed orange zest
* 3/4 teaspoon salt
* 14 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
* 1/3 cup ice water (or more)
===FILLING===
* 1/4 cup Sugar
* 1 1/2 teaspoons cornstarch
* 4 medium nectarines, pitted and each cut into 16 slices
* 1/2 pint raspberries or blackberries or blueberries
* 1/2 teaspoon vanilla extract
* 1 egg, beaten (for glaze)
* raw Sugar crystals, to sprinkle
* peach preserves, heated


Directions To Prepare Rustic Nectarine and Raspberry Crostata with Cornmeal Crust
* 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 1/3 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 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 degrees 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 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 creme fraich or vanilla ice cream goes very nicely with a slice of this.



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Sunday, June 25, 2017, 3:38 am


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