Ingredients
-
-
1 2/3
-
1/4
-
3
-
1
-
3/4
-
14
-
1/3
-
-
1/4
-
1 1/2
-
4
-
1/2
-
1/2
-
1
Directions
Rustic Nectarine and Raspberry Crostata With Cornmeal Crust,The picture says it all! This beauty not only looks impressive, but tastes fresh and wonderful. The cornmeal in the crust adds a nice element, different than the regular pie crust. (Prep time includes chilling periods).,this was so de’light’ful after a heavy vegatarian hot pot I’d made for a veggie pal of ours. None leftover for later, served with a dollop of marscapone whisked with a dash of cointreux (?sp)
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Steps
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1
Done
|
To Prepare the Crust: Combine First 5 Ingredients in Food Processor and Whiz For 5 Seconds to Blend. |
|
2
Done
|
Add Butter, and Pulse Until Butter Is Pea Size. |
|
3
Done
|
Add 1/3 Cup Ice Water and Pulse Until Dough Forms Moist Clumps. |
|
4
Done
|
Add More Water by Teaspoon Fulls If Too Dry. |
|
5
Done
|
Gather Dough Into Ball, Flatten Into Disc, Wrap in Plastic and Chill For at Least One Hour. |
|
6
Done
|
Can Be Made 1 Day Ahead. |
|
7
Done
|
Let Dough Sit a Few Minutes, Then Roll on Lightly Floured Sheet of Parchment Paper to a 14 Inch Round, Turning Occasionally to Prevent Sticking. |
|
8
Done
|
Slide a Rimless Baking Sheet Under Parchment and Place Disc in Fridge For 30 Minutes. |
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9
Done
|
to Make Filling: Stir Sugar and Cornstarch to Blend. |
|
10
Done
|
Mix in Fruit and Vanilla. |
|
11
Done
|
Let Stand Until Juices Are Released, Stirring Occasionally, About 30 Minutes. |
|
12
Done
|
Preheat Oven to 375f. |
|
13
Done
|
Transfer Baking Sheet With Dough to Work Surface and Let Stand For 8 Minutes. |
|
14
Done
|
Spoon Fruit and Juices Into Center of Dough, Making a Even 10 Inch Diameter. |
|
15
Done
|
Brush a 2 Inch Border of Dough With Egg. |
