Recipe courtesy of The Cafe at the Frick Art and Historical Center

Nectarine Plum and Blueberry Crostata

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  • Level: Easy
  • Total: 1 hr
  • Prep: 25 min
  • Cook: 35 min
  • Yield: 8 servings
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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


  1. 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. 
  2. Preheat oven to 425 degrees F. 
  3. 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. 
  4. Dust with confectioners' sugar. Serve warm or at room temperature with creme fraiche.
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