* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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
Instructions
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
