Rustic Blueberry-Necturine Crostata
Enjoy this fresh fruit pastry for any occasion.
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Recipe Details:
Servings 6
Prep Time: 20 min
Cook Time: 35 min
2-1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1-1/2 sticks (about 6 ounces) unsalted butter
3-1/2 to 4 tablespoons cold water
FILLING:
1 pint Naturipe® Farms blueberries
2 cups ripe nectarines, diced
3 tablespoons sugar
2 tablespoons cornstarch
1 Egg yolk (beaten with cream)
1 tablespoon heavy cream
6 teaspoons coarse raw sugar
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.
Recipe courtesy of U.S. Highbush Blueberry Council.
Prep Time: 20 min
Cook Time: 35 min
Ingredients
PASTRY:2-1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1-1/2 sticks (about 6 ounces) unsalted butter
3-1/2 to 4 tablespoons cold water
FILLING:
1 pint Naturipe® Farms blueberries
2 cups ripe nectarines, diced
3 tablespoons sugar
2 tablespoons cornstarch
1 Egg yolk (beaten with cream)
1 tablespoon heavy cream
6 teaspoons coarse raw sugar
Directions
Combine the flour, sugar, cardamom and salt in a processor. 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.
Recipe courtesy of U.S. Highbush Blueberry Council.
These recipes do not take into consideration any food allergies that you may have. Please carefully consider which recipes you try, especially if you have food sensitivities or allergies. Consume these recipes at your own risk. Naturipe has no liability if you consume foods to which you are allergic.
Rustic Blueberry-Necturine Crostata
Rustic Blueberry-Necturine Crostata
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