Rustic Nectarine and Raspberry Crostata with Cornmeal Crust
Indulge in the perfect balance of sweet and tangy flavors with this Rustic Nectarine and Raspberry Crostata with Cornmeal Crust. Featuring a buttery, slightly nutty cornmeal-infused crust, this free-form tart encases a vibrant filling of juicy nectarines and fresh raspberries, delicately sweetened with brown sugar and kissed with vanilla and lemon juice. The golden crust is lightly brushed with egg and optionally sprinkled with coarse sugar for a touch of sparkle and crunch. Simple yet stunning, this crostata is baked to perfection, allowing the fruit juices to bubble and caramelize beautifully. Ready in just over an hour, this dessert is ideal for casual gatherings or a summertime treat. Serve warm with a scoop of vanilla ice cream or enjoy it on its own for an irresistibly rustic delight! Keywords: rustic crostata, nectarine raspberry tart, cornmeal crust dessert, summer fruit tart, easy fruit crostata recipe.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cups Fine cornmeal
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 3 tablespoons Ice water
- 3 large Nectarines, sliced
- 1 cup Fresh raspberries
- 0.25 cups Brown sugar
- 1 tablespoons Cornstarch
- 1 teaspoons Vanilla extract
- 1 tablespoons Lemon juice
- 1 large Egg, beaten
- 1 tablespoons Coarse sugar (optional, for topping)
Instructions
In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, and salt to make the crust.
Using a pastry cutter or your fingertips, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Do not overmix.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the nectarines, raspberries, brown sugar, cornstarch, vanilla extract, and lemon juice. Toss gently to coat the fruit evenly.
On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Transfer the dough to the prepared baking sheet.
Pile the fruit mixture onto the center of the dough, leaving a 2-inch border around the edges.
Gently fold the edges of the dough over the fruit, pleating it as you go to create a rustic look. The center of the fruit should remain exposed.
Brush the folded edges of the dough with the beaten egg, and if desired, sprinkle with coarse sugar for added texture and sweetness.
Bake the crostata in the preheated oven for 40-45 minutes, or until the crust is golden brown and the fruit juices are bubbling.
Allow the crostata to cool for at least 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 24.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
