Best 3 Rustic Nectarine And Blackberry Crostata With Cornmeal Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Rustic nectarine and blackberry crostata with cornmeal crust brings together fresh, juicy nectarines, plump blackberries, and a crispy, crumbly crust made with cornmeal. It is a perfect blend of flavors and textures, with a sweet and tart filling and a slightly savory crust. This easy-to-make crostata is perfect for a summer dessert, brunch, or afternoon tea.

Check out the recipes below so you can choose the best recipe for yourself!

RUSTIC NECTARINE AND BLACKBERRY CROSTATA WITH CORNMEAL CRUST



Rustic Nectarine and Blackberry Crostata with Cornmeal Crust image

Categories     Berry     Fruit     Dessert     Bake     Blackberry     Nectarine     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

Crust
1 2/3 cups all purpose flour
1/4 cup polenta (coarse cornmeal)*
3 tablespoons sugar
1 teaspoon (packed) grated orange peel
3/4 teaspoon salt
14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup (or more) ice water
Filling and baking
1/4 cup sugar
1 1/2 teaspoons cornstarch
4 medium nectarines, each pitted and cut into 16 slices
1 1/2-pint basket blackberries
1/2 teaspoon vanilla extract
1 egg, beaten to blend (for glaze)
Raw sugar crystals
Peach preserves, heated
Vanilla ice cream

Steps:

  • For crust:
  • 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.)
  • 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. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.
  • For filling and baking:
  • 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.
  • 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.
  • 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.
  • Available at Italian markets, natural foods stores, and some supermarkets.

RUSTIC NECTARINE AND RASPBERRY CROSTATA WITH CORNMEAL CRUST



Rustic Nectarine and Raspberry Crostata With Cornmeal Crust image

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).

Provided by Lisa Pizza

Categories     Pie

Time 2h55m

Yield 1 pie

Number Of Ingredients 15

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)
1/4 cup sugar
1 1/2 teaspoons cornstarch
4 medium nectarines, pitted and each cut into 16 slices
1/2 pint blackberries or 1/2 pint blueberries
1/2 teaspoon vanilla extract
1 egg, beaten (for glaze)
raw sugar, to sprinkle
peach preserves, heated

Steps:

  • To prepare the crust: Combine first 5 ingredients in food processor and whiz 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°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 temperature.
  • A dollop of creme fraiche or vanilla ice cream goes very nicely with a slice of this.

Nutrition Facts : Calories 3059.8, Fat 172, SaturatedFat 104.3, Cholesterol 613.4, Sodium 1857.2, Carbohydrate 353.7, Fiber 27.9, Sugar 140.7, Protein 39.9

NECTARINE PLUM AND BLUEBERRY CROSTATA



Nectarine Plum and Blueberry Crostata image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 pound unsalted butter, cold
2 tablespoons cold water
1/4 cup flour
5 cups nectarines and plums seeded and sliced
1 pint blueberries
1 cup sugar
Confectioners' sugar, for dusting
Creme fraiche, for garnish

Steps:

  • Mix flour, sugar and salt in a mixing bowl. Work butter into flour mixture with hands or a pastry blender until it resembles coarse meal. Add enough cold water to bring dough together into a ball, handling dough as little as possible. Wrap dough ball in plastic wrap. Chill at least 30 minutes.
  • Preheat oven to 425 degrees F.
  • Roll the dough into a free form circle, approximately 14-inches in diameter. Place on baking sheet lined with parchment paper. Sprinkle center of dough with 1/4 cup of flour. Toss nectarines, plums and blueberries with 1 cup of sugar. Spread mixture in center of dough to within 3 inches of edge. Fold dough border over the mixture, leaving a circle uncovered in the center. Bake for 30 to 35 minutes or until the dough is golden brown and fruit is tender.
  • Dust with confectioners' sugar. Serve warm or at room temperature with creme fraiche.

Tips:

  • To make the perfect rustic crostata, use a combination of all-purpose flour and cornmeal for the crust. This will give it a slightly gritty texture and a delicious nutty flavor.
  • Use fresh, ripe nectarines and blackberries for the filling. This will ensure that your crostata is bursting with flavor.
  • Don't overwork the dough. Overworking will make the crust tough.
  • Chill your dough before rolling it out. This will make it easier to work with and prevent it from sticking to your work surface.
  • Use a sharp knife to cut the fruit for the filling. This will prevent the fruit from tearing and making the crostata look messy.
  • Brush the crust with milk before baking. This will help it to brown beautifully.
  • Serve your crostata warm with a dollop of whipped cream or ice cream.

Conclusion:

This rustic nectarine and blackberry crostata is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet nectarines, tart blackberries, and a flaky cornmeal crust is sure to please everyone. So next time you're looking for a special treat, give this crostata a try. You won't be disappointed.

Related Topics