Rustic Nectarine and Blackberry Crostata with Cornmeal Crust

Name: Rustic Nectarine and Blackberry Crostata with Cornmeal Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 394 milliliters all purpose flour; 1 pints basket blackberries; 2 teaspoons cornstarch; 1 egg, beaten to blend (for glaze); 79 milliliters (or more) ice water; 4 mediums nectarines, each pitted and cut into 16 slices; 1 teaspoon (packed) grated orange peel; 8 servings Peach preserves, heated; 59 milliliters polenta (coarse cornmeal); 1 teaspoons salt; 59 milliliters sugar; 8 servings Raw sugar crystals; 14 Tbsps (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 1 teaspoons vanilla extract; 8 servings Vanilla ice cream

Rustic Nectarine and Blackberry Crostata with Cornmeal Crust might be just the dessert you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 28g of fat, and a total of 606 calories. This recipe serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. If you have all purpose flour, salt, orange peel, and a few other ingredients on hand, you can make it.

Instructions

Combine first 5 ingredients in processor and blend 5 seconds.

Add butter; using on/off turns, blend just until butter is reduced to pea-size pieces. (To ensure a flaky crust, be careful not to overwork the butter.)

Ingredients you will need

Butter

Crust

Add 1/3 cup ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. (Can be made 1 day ahead. Chill.

Ingredients you will need

Water

Dough

Wrap

Let soften slightly at room temperature before rolling out.)

Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking. Slide rimless baking sheet under parchment.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Baking Sheet

Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.

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Dough

Stir sugar and cornstarch in medium bowl to blend.

Ingredients you will need

Corn Starch

Sugar

Equipment you will use

Bowl

Mix in fruit and vanilla.

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Vanilla

Fruit

Let stand until juices are released, stirring fruit occasionally, about 30 minutes.

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Fruit

Preheat oven to 375°F.

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Oven

Transfer baking sheet with dough to work surface.

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Dough

Equipment you will use

Baking Sheet

Let stand 8 minutes to allow dough to soften slightly if too firm to fold. Spoon fruit and juices into center of dough. Arrange fruit in even 10-inch-diameter layer in center.

Ingredients you will need

Dough

Fruit

Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered).

Ingredients you will need

Dough

Fruit

Glaze

Egg