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U.S. Highbush Blueberry Council

Rustic Blueberry-Nectarine Crostata

Rustic Blueberry-Nectarine Crostata

Recipe by Cynthia DePersio, Pastry Chef/Co-Owner, Fascino Restaurant, Montclair, NJ

Pastry Ingredients

  • 2-¼ cups all-purpose flour
  • ¼ cup sugar
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
  • 1-½ sticks (about 6 ounces) unsalted butter
  • 3-½ to 4 tablespoons cold water
  • 6 Amaretti cookies, crushed

Filling Ingredients

  • 1 pint blueberries
  • 2 cups ripe nectarines, diced
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 yolk egg (beaten with cream)
  • 1 tablespoon heavy cream
  • 6 teaspoons coarse raw sugar


  1. In a food processor combine the flour, sugar, cardamom and salt
  2. Pulse to combine
  3. Add butter and pulse to pea size
  4. Sprinkle 3 tablespoons water over flour
  5. Process 3 to 4 seconds until starting to come together (if dough looks very sandy, add water and pulse a few more times until clumping but slightly loose)
  6. Turn out onto a large sheet of plastic wrap
  7. Bring wrap up and cover top of dough
  8. Press to form 7-inch disk
  9. Chill until cold
  10. Divide dough into 6 equal pieces
  11. Roll out on lightly floured board to form 18-inch thick circles approximately 5-inches in diameter
  12. Line a baking sheet with parchment paper
  13. Transfer circles to sheet
  14. Spoon cookie crumbs into center of circles
  15. In a large bowl, gently toss blueberries, nectarines, sugar and cornstarch
  16. Mound fruit evenly in center of each circle, leaving a 1-inch border around edge
  17. Bring pastry up and over filling just to form a 1-inch border
  18. Brush pastry lightly with egg mixture and sprinkle with sugar
  19. Chill until cold
  20. Position oven rack in lower third of oven
  21. Heat to 425 F
  22. Bake crostata 35 minutes until center lightly bubbles and crust is deep golden
  23. Cool 15 minutes
  24. Serve warm with gelato or lightly sweetened whipped cream

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