Raw sugar can be found in the baking aisle.
Ingredients
Makes 8 servings
Crust
Filling and baking
For crust:
Step 1
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.) 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. Let soften slightly at room temperature before rolling out.)
Step 2
推出面团parchme轻轻磨碎的表nt paper to 14-inch round, turning dough occasionally to prevent sticking. Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.
For filling and baking:
Step 3
Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.
Step 4
Preheat oven to 375°F. Transfer baking sheet with dough to work surface. 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. 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). Brush folded border with egg glaze; sprinkle with raw sugar.
Step 5
Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves. Slide tart onto rack. Cool 45 minutes. Serve warm or at room temperature with ice cream.
Step 6
- Available at Italian markets, natural foods stores, and some supermarkets.
How would you rate Rustic Nectarine and Blackberry Crostata with Cornmeal Crust?
Leave a Review
Reviews (55)
Back to TopI've made this crostata twice now with great results both times. Unlike others, I've not had problems with leaking fruit juice. Both times, I added some quick cooking tapioca to the fruit and also brushed the inside of the crust with a thin layer of apricot preserves before adding the fruit. I also used medium grind cornmeal which made for a terrific texture. The second time, I substituted 1/4 cup of shortening for some of the butter which gave the crust a flakier texture everyone agreed was preferable to the all butter crust.
erin_dake
San Jose, CA
6/16/2014
This was fantastic! Easy to make and super delicious! After 30 minutes of cooking the crust cracked in one spot and the juices poured out. I saved a little bit of the dough and just patched it up while it was cooking. The leaking stopped. I wouldn't change a thing about this recipe, even though the crust cracked and the juices leaked. It's called a "rustic crostata"...I think it just added to the rustic name.
Anonymous
upstate ny
9/4/2010
brought to a lawn picnic and got rave reviews for the crust. Used peaches, plums, cherries and blueberries. Not sure the orange rind added much. Also used the graham cracker crumbs on the bottom as mentioned in the other reviews and it worked well.
iemir
long island
7/23/2010
This crostata,albeit with peaches and raspberries substituted for nectarines and blackberries,was one of our contributions to a July 4 dinner. Accompanied by a small scoop of vanilla gelato, it was a hit. The crust is very simple to make and delicious. (We used medium, not coarse, cornmal to avoid grittiness in the finished product.) The crostata did leak just a bit on baking, but we were prepared for that with foil to catch the juices, so no worries. We found it took about an hour and ten minutes of baking time - so more than the recipe specified - for this to be done. Did not use the preserve glaze but agree with others that the egg wash and raw sugar step ie essential for the look of the finished product. We will definitely use this recipe again. The nectarine / blackberry version is on the horizon and the possiblities of fillings are many.
piacere
7/5/2010
the crust recipe is the bast ever. I have mad this time and time again.
valives
old saybrook, ct
11/5/2009
Had a bunch of peaches that were ripe & decided to make this recipe. I also used blueberries instead of blackberries. The coarse cornmeal gives the crust & nice taste however, I agree with other reviewers that it was too coarse & bits do get stuck in ur teeth. I am wondering if we should use fine corn meal, may try this next time. Also I did drain off a little of the juice so while baking the crostata it did not run all over my oven. Overall taste was very good.
rebgel
Riverdale, NY
8/28/2009
to help out with any leakage you could put a thin layer of apricot jam on the crust before putting the fruit down. You can also use a thin layer of melted chocolate (white, milk, dark whatever). It will help seal the crust. If using chocolate, wait for it to harden before putting down fruit. I plan on making this tonight for a little date night and I can't wait to taste it!
superjen
San Diego
9/18/2008
this has been a brilliant dessert for late summer barbeques and gatherings!
missdamselfly
Northbrook, IL
9/10/2008
I made this for our 4th of July BBQ. Having never made a pie crust before, I just hoped for the best, expected the worst...It turned out delicious and beautiful! Followed the tip on using graham cracker crumbs to soak up the juices (thanks for that!). Used peaches and blueberries since that is what I had. With such a rich crust, I think next time I will use fruits that have a more tartness to cut the richness a bit. Loved the texture added by the polenta too!
Anonymous
Cook from Santa Clara, CA
7/6/2008
Very easy and really tasty. I didn't bother with pinching the crust every 2 inches - I just folded it over the filling and made sure that everything was sealed. Everyone loved it!
Anonymous
Kirkland, WA
6/27/2008
This recipe made a large and very tasty crostata. It is important to let the fruit stand in the sugar mixture and I found that the crust did not get soggy because of this. Also, it was good to make the crust in a food processor-much easier to work with this way. An excellent dish.
mrusk36
New Haven, CT
11/20/2007
I have made this crostata several times. Everyone always loves it! Pretty presentation--I will make this over and over and over!
agreekgrl
Silverdale, WA
9/24/2007
I was quite impressed with this tart. I used only nectarines, used the graham cracker suggestion made by others (brilliant!), and served it with a burnt caramel ice cream (recipe also on Epicurious). My favorite part is the crust -- easy to work with, and really delicious. The orange is wonderful, and I like the tooth of the polenta.
Anonymous
San Francisco
8/20/2007
This crostata was really, really good. I think the best part was the crust, actually. I did have trouble with juices escaping, too, because I, unfortunately, forgot to put crushed up graham cracker crumbs under the fruit as other reviewers suggested. Truly, this was delicious.
Anonymous
Philadelphia, PA
7/28/2007
这很容易走到一起。由于蓝莓were on sale and blackberries weren't, nectarine-and-blueberry it was, which worked well. A bit of trouble with juices escaping, but I'm not sure if that's because I didn't make sure the crust was even enough at the Point of Escaping? Everyone liked it, although as they sat there picking polenta out of their teeth afterward, it was generally decided that perhaps a different crust would lead to less dental issues. Though the orange zest in it is AMAZING!
del_rex
Salt Lake City, Utah
7/5/2007
