Nectarine And Blackberry Crostata With Cornmeal Crust Recipes

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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.

NECTARINE AND BLUEBERRY GALETTE



Nectarine and Blueberry Galette image

The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it's tart.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 2h

Yield One 9-inch galette

Number Of Ingredients 12

6 to 8 tablespoons/80 to 100 grams sugar, depending on the sweetness of the fruit
1/2 teaspoon lemon zest
Seeds from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
1 tablespoon all-purpose flour
Pinch of kosher salt
2 medium nectarines (about 3/4 pound/340 grams), pitted and sliced into 1/2-inch slices
1 1/4 cups/180 grams blueberries
1 tablespoon lemon juice
1 recipe all-butter pie crust, chilled
1 egg, beaten
3/4 teaspoon turbinado sugar
Pinch of flaky salt

Steps:

  • Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
  • Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
  • On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
  • Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
  • Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

NECTARINE-PLUM CROSTATA



Nectarine-Plum Crostata image

Fan-favorite stone fruits-nectarines and plums-taste even better when tucked in a flaky pie crust, and this foolproof recipe is no exception!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 8

Number Of Ingredients 14

1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup cold butter
1 egg yolk
4 to 5 tablespoons cold water
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
3 cups sliced nectarines
2 cups sliced plums
1 tablespoon lemon juice
2 tablespoons cold butter
1 tablespoon sugar

Steps:

  • In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender or fork, until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tablespoon at a time, tossing until ball of dough forms. Flatten ball to 1/2-inch thickness. Wrap in plastic wrap; refrigerate 30 minutes.
  • Heat oven to 425°F. On lightly floured surface, roll pastry into 13-inch round, about 1/8 inch thick. Place on ungreased large cookie sheet.
  • In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and the cinnamon. Stir in nectarines and plums until coated. Sprinkle with lemon juice; mix. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Cut 2 tablespoons butter into small pieces; sprinkle over filing. Fold edge of pastry up and over fruit mixture, pleating crust slightly as necessary. Brush edge of pastry with small amount of water; sprinkle with 1 tablespoon sugar.
  • Bake 30 to 40 minutes or until crust is golden brown and fruit is tender. Cool on cooling rack at least 1 hour before serving.

Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1/2 g

PLUM-NECTARINE-BLACKBERRY CRUMBLE WITH CORNMEAL-PISTACHIO TOPPING



Plum-Nectarine-Blackberry Crumble With Cornmeal-Pistachio Topping image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6-8 servings

Number Of Ingredients 12

7 tablespoons unsalted butter, softened, plus more for the baking dish
1/2 cup cornmeal
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
3/4 cup chopped pistachios
4 nectarines
2 plums
2 cups blackberries
1/2 cup granulated sugar
1 tablespoon all-purpose flour
2 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
  • Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the pistachios. Work in the butter with your fingers until evenly moistened.
  • Make the filling: Halve and pit the nectarines and plums (no need to peel). Slice 1/2 inch thick. Toss with the blackberries, granulated sugar and flour in a bowl.
  • Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
  • Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

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.

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

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