Rustic Blueberry-Nectarine Crostata

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

Ingredients

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

Preparation

In a food processor combine the flour, sugar, cardamom and salt
Pulse to combine
Add butter and pulse to pea size
Sprinkle 3 tablespoons water over flour
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)
Turn out onto a large sheet of plastic wrap
Bring wrap up and cover top of dough
Press to form 7-inch disk
Chill until cold
Divide dough into 6 equal pieces
Roll out on lightly floured board to form ¹⁄₈-inch thick circles approximately 5-inches in diameter
Line a baking sheet with parchment paper
Transfer circles to sheet
Spoon cookie crumbs into center of circles
In a large bowl, gently toss blueberries, nectarines, sugar and cornstarch
Mound fruit evenly in center of each circle, leaving a 1-inch border around edge
Bring pastry up and over filling just to form a 1-inch border
Brush pastry lightly with egg mixture and sprinkle with sugar
Chill until cold
Position oven rack in lower third of oven
Heat to 425 F
Bake crostata 35 minutes until center lightly bubbles and crust is deep golden
Cool 15 minutes
Serve warm with gelato or lightly sweetened whipped cream

Ingredients