RUSTIC NECTARINE AND BLACKBERRY CROSTATA WITH CORNMEAL CRUST

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RUSTIC NECTARINE AND BLACKBERRY CROSTATA WITH CORNMEAL

CRUST

 

** No Nutritonal Analysis**

 

Raw sugar can be found in the baking aisle.

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

 

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.

 

Makes 8 servings.

 

 

 

 

 

 

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