Nectarine Plum and Blueberry Crostata
- 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.
Recipe courtesy of The Cafe at the Art and Historical Center, Pittsburgh, PA