Nectarine Plum and Blueberry Crostata

Total Time:
1 hr
25 min
35 min

8 servings

  • Crostata Pastry:
  • 1 cup flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 pound unsalted butter, cold
  • 2 tablespoons cold water
  • Crostata Filling:
  • 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
  • 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.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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