Heavenly Nectarine and Raspberry Crostata with Cornmeal Crust
Elevate your dessert game with this Heavenly Nectarine and Raspberry Crostata. This rustic yet elegant pie features a delightfully crunchy cornmeal crust that adds a distinct texture, paired perfectly with a luscious filling of sweet nectarines and tart raspberries. The infusion of orange zest brings a refreshing brightness to the dish, while the glaze of warm peach preserves adds a glossy finish. Ideal for summer gatherings or cozy family dinners, this crostata not only steals the spotlight with its stunning presentation but also delivers an incredible medley of flavors that promise to leave your taste buds wanting more.
10
Servings
380
Calories
15
Ingredients
Ingredients
all-purpose flour
1 2/3 cups (measured)
coarse cornmeal
1/4 cup (measured)
sugar
3 tablespoons (measured)
orange zest
1 teaspoon, packed (freshly grated)
salt
3/4 teaspoon (measured)
unsalted butter
14 tablespoons (chilled, cut into 1/2 inch cubes)
ice water
1/3 cup (chilled (more if needed))
sugar
1/4 cup (measured for filling)
cornstarch
1 1/2 teaspoons (measured)
nectarines
4 medium (pitted and sliced into 16 slices each)
blackberries or blueberries
1/2 pint (washed)
vanilla extract
1/2 teaspoon (measured)
egg
1 (beaten for glaze)
raw sugar
for sprinkling (to taste)
peach preserves
1/4 cup (heated)
Instructions
1
To prepare the crust, begin by combining the all-purpose flour, coarse cornmeal, sugar, orange zest, and salt in a food processor. Pulse the mixture for about 5 seconds until blended.
2
Add the chilled unsalted butter cubes, and pulse the mixture until the butter is reduced to pea-sized pieces.
3
Gradually pour in 1/3 cup of ice water, pulsing until the dough begins to come together in moist clumps. If the dough appears too dry, add water one teaspoon at a time until it reaches the desired consistency.
4
Shape the dough into a ball, then flatten it into a disc. Wrap in plastic wrap and refrigerate for at least one hour, or up to one day in advance.
5
After chilling, roll the dough on a lightly floured sheet of parchment paper into a 14-inch round, turning frequently to prevent sticking.
6
Carefully slide a rimless baking sheet under the parchment paper, then transfer the dough to the refrigerator for another 30 minutes.
7
For the filling, in a mixing bowl, combine the sugar and cornstarch. Gently fold in the sliced nectarines and blackberries (or blueberries) along with the vanilla extract. Allow the mixture to sit for about 30 minutes, stirring occasionally to let the juices release.
8
Preheat your oven to 375°F (190°C).
9
Remove the dough from the refrigerator and let it stand for about 8 minutes on the work surface.
10
Spoon the fruit filling into the center of the dough, creating a 10-inch diameter area while leaving a 2-inch border around the edge.
11
Brush the exposed dough border with the beaten egg, then carefully lift and pinch the dough every 2 inches to form a pleated border, allowing the center of the fruit to remain open.
12
Brush the folded border with more egg wash and sprinkle generously with raw sugar.
13
Carefully place the baking sheet in the oven and bake the crostata for roughly 55 minutes, or until the crust is golden and the fruit is bubbling.
14
Once baked, remove from the oven and transfer the crostata to a cooling rack using a large spatula.
15
Gently brush the fruit with the warm peach preserves for a glossy finish.
16
Allow to cool for 45 minutes before serving. This crostata is delightful warm or at room temperature and can be enhanced with a dollop of crème fraîche or a scoop of vanilla ice cream.
Nutrition Information
21g
Fat
44g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Heavenly Nectarine and Raspberry Crostata?
It is a rustic yet elegant Italian-style tart featuring a crunchy cornmeal crust, filled with sweet nectarines and tart berries, and finished with a peach glaze.
What makes the crust unique in this recipe?
The crust uses a combination of all-purpose flour and coarse cornmeal, which provides a distinct crunchy texture and a slightly nutty flavor.
How many servings does this crostata yield?
This recipe is designed to yield 10 servings.
What are the nutritional facts for one serving?
Each serving contains approximately 380 calories, 21g of fat, 44g of carbohydrates, and 4g of protein.
How should I prepare the butter for the crust?
The unsalted butter should be chilled and cut into 1/2 inch cubes before being pulsed into the flour mixture.
How long does the dough need to be refrigerated?
The dough should be refrigerated for at least one hour or up to one day in advance after shaping it into a disc.
What size should the dough be rolled out to?
The dough should be rolled into a 14-inch round on a lightly floured sheet of parchment paper.
What berries can be used in the filling?
The recipe suggests using either 1/2 pint of blackberries or blueberries combined with the sliced nectarines.
Why do the nectarines need to sit with sugar for 30 minutes?
Letting the fruit sit with sugar and cornstarch allows the natural juices to release and blend with the thickener before baking.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How much of a border should I leave when filling the dough?
You should leave a 2-inch border of dough around the edge after spooning the fruit into a 10-inch diameter center.
How is the pleated border formed?
Lift and pinch the dough every 2 inches to create a pleated edge that partially covers the fruit while leaving the center open.
What is the purpose of the egg wash?
The beaten egg is used to brush the dough border to help it brown and to make the raw sugar topping stick.
How long does the crostata take to bake?
It takes roughly 55 minutes, or until the crust is golden and the fruit filling is bubbling.
What is the final step after taking the crostata out of the oven?
Gently brush the warm fruit with heated peach preserves to give it a professional glossy finish.
How long should I let the crostata cool before serving?
It is recommended to allow the crostata to cool for at least 45 minutes.
Can I use different fruit for this recipe?
While nectarines are specified, you can easily substitute other stone fruits like peaches or plums.
Is orange zest necessary for the crust?
The orange zest provides a refreshing brightness that complements the fruit filling, though it can be omitted or replaced with lemon zest.
What should I do if the dough is too dry when mixing?
If the dough doesn't clump together, add ice water one teaspoon at a time until it reaches the desired consistency.
What tools are needed to make the crust?
A food processor is the primary tool used to blend the dry ingredients and cut in the butter.
What type of sugar is used for the topping?
Raw sugar is used for sprinkling on the border to add crunch and a rustic appearance.
Should the peach preserves be hot or cold when applied?
The peach preserves should be heated so they are liquid enough to be easily brushed over the fruit.
Can this crostata be served cold?
It is best served either warm or at room temperature.
What are suggested accompaniments for this dessert?
It can be enhanced with a dollop of crème fraîche or a scoop of vanilla ice cream.
What is the preparation for the nectarines?
Four medium nectarines should be pitted and each sliced into 16 slices.
How much cornstarch is used in the filling?
1 1/2 teaspoons of cornstarch are used to help thicken the fruit juices.
Does this recipe include salt?
Yes, 3/4 teaspoon of salt is included in the crust mixture to balance the sweetness.
Why is the dough chilled again after rolling?
Chilling the rolled dough for 30 minutes helps the butter firm up again, ensuring a flakier crust when baked.
How much vanilla extract is used?
1/2 teaspoon of vanilla extract is folded into the fruit filling mixture.
What is the texture of the finished crust?
The crust is golden, crunchy due to the cornmeal, and flaky from the butter.