Ingredients for Rustic Nectarine And Raspberry Crostata With Cornmeal Crust
- All Purpose Flour
- ½ cup cornmeal
- Sugar
- Orange Zest
- 1 teaspoon salt
- Unsalted Butter
- ⅓ cup ice water (plus more as needed)
- 2 tablespoons cornstarch
- 4 cups nectarines (about 4 medium), sliced
- 2 cups raspberries
- Vanilla Extract
- 1 large egg, beaten
- 1 tablespoon raw sugar
- Peach Preserves
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How to Make Rustic Nectarine And Raspberry Crostata With Cornmeal Crust
- **Make the Crust:** In a food processor, combine 2 cups all-purpose flour, ½ cup cornmeal, ¼ cup granulated sugar, 1 tsp salt, and pulse for 5 seconds to combine.
- Add 1 cup (2 sticks) cold unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Add ⅓ cup ice water and pulse until the dough just comes together in moist clumps. Add more ice water, 1 teaspoon at a time, if needed.
- Gather the dough into a ball, flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour (or up to 24 hours).
- **Assemble the Crostata:** Let the dough sit at room temperature for a few minutes. On a lightly floured sheet of parchment paper, roll the dough into a 14-inch circle, turning occasionally to prevent sticking.
- Carefully slide the parchment paper with the dough onto a rimless baking sheet and chill for 30 minutes.
- **Prepare the Filling:** In a large bowl, gently toss 4 cups nectarines (about 4 medium), sliced, 2 cups raspberries, ½ cup granulated sugar, and 2 tbsp cornstarch. Let stand for 30 minutes to allow the juices to release, stirring occasionally.
- **Assemble and Bake:** Preheat oven to 375°F (190°C). Transfer the baking sheet with the dough to a work surface. Let stand for 8 minutes.
- Spoon the fruit mixture into the center of the dough, creating an even 10-inch diameter circle. Leave a 2-inch border.
- Brush the 2-inch border of the dough with 1 egg, beaten.
- Fold the edges of the dough over the filling, pinching to create a decorative edge every 2 inches. The middle 6 inches of fruit should remain uncovered (refer to the photo for guidance).
- Brush the folded edges with the remaining egg wash and sprinkle with 1 tbsp raw sugar.
- Carefully transfer the baking sheet with the crostata to the oven and bake for 55-65 minutes, or until the crust is golden brown and the fruit is bubbling.
- **Finish and Serve:** Remove from the oven and let cool slightly on the baking sheet before carefully transferring it to a wire rack using a large spatula.
- Brush the warm fruit with 2 tbsp warmed apricot preserves (or other fruit preserves).
- Let cool completely for at least 45 minutes before serving.
- Serve warm or at room temperature. A dollop of crème fraîche or vanilla ice cream is a delightful complement.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
562g
Fat
521g
Carbs
117g
