Rustic Nectarine and Raspberry Crostata with Cornmeal Crust

Rustic Nectarine and Raspberry Crostata with Cornmeal Crust Recipe from Italy

Region / culture: Italy | Preparation time: 1 hour | Cooking time: 55 minutes | Servings: 8

Introduction

This Rustic Nectarine and Raspberry Crostata with Cornmeal Crust is a delicious and visually stunning dessert that is perfect for showcasing the fresh flavors of summer fruits. The combination of sweet nectarines and tart raspberries, all wrapped up in a buttery cornmeal crust, is sure to impress your family and friends.

History

The crostata is a traditional Italian dessert that is similar to a pie or tart. It is typically made with a free-form crust that is folded over the filling, giving it a rustic and homemade look. This particular recipe adds a twist by incorporating cornmeal into the crust, adding a subtle crunch and nutty flavor to the dish.

Ingredients

CRUST

1.67 cup all-purpose flour
0.25 cup coarse cornmeal
3 tbsp sugar
1 tsp packed orange zest
0.75 tsp salt
14 tbsp chilled unsalted butter, cut into 0.5 inch cubes
0.33 cup ice water (or more)

FILLING

0.25 cup sugar
1.5 tsp cornstarch
4 medium nectarines, pitted and each cut into 16 slices
0.5 pt (237 ml) raspberries or blackberries or blueberries
0.5 tsp vanilla extract
1 egg, beaten (for glaze)
raw sugar crystals, to sprinkle
peach preserves, heated

How to prepare

To prepare the crust: combine the first 5 ingredients in a food processor and blend for 5 seconds.
Add the butter and pulse until the butter is the size of peas.
Add 0.33 cup of ice water and pulse until the dough forms moist clumps.
Add more water by teaspoonfuls if the dough is too dry.
Gather the dough into a ball, flatten it into a disc, wrap it in plastic, and chill it for at least one hour.
The dough can be made 1 day ahead.
Let the dough sit for a few minutes, then roll it on a lightly floured sheet of parchment paper to a 14-inch round, turning occasionally to prevent sticking.
Slide a rimless baking sheet under the parchment and place the disc in the fridge for 30 minutes.
To make the filling: stir the sugar and cornstarch together to blend.
Mix in the fruit and vanilla.
Let it stand until the juices are released, stirring occasionally, for about 30 minutes.
Preheat the oven to 375°F (191°C).
Transfer the baking sheet with the dough to a work surface and let it stand for 8 minutes.
Spoon the fruit and juices into the center of the dough, making an even 10-inch diameter.
Brush a 2-inch border of the dough with egg.
Lift about 2 inches of the dough border and pinch to form a vertical seam, pinching every two inches.
Refer to the photo - the middle six inches of fruit should remain uncovered.
Brush the folded border with egg and sprinkle with raw sugar.
Place the baking sheet with the tart in the oven.
Bake until the crust is golden and the fruit is bubbling, about 55 minutes.
Remove from the oven and transfer it with a large spatula to a cooling rack.
Brush the fruit with heated preserves.
Let it cool for 45 minutes.
Serve warm or at room temperature.
A dollop of crème fraîche or vanilla ice cream goes very nicely with a slice of this.

Variations

Try using peaches or plums instead of nectarines for a different flavor profile.
Add a sprinkle of cinnamon or nutmeg to the fruit mixture for a warm and spicy kick.
Experiment with different types of berries, such as blackberries or strawberries, in place of the raspberries.

Cooking Tips & Tricks

Make sure to chill the dough for at least one hour before rolling it out. This will help prevent the crust from shrinking during baking.

- Be sure to let the fruit mixture sit for 30 minutes to allow the juices to release. This will help prevent the filling from becoming too watery.

- Brushing the crust with egg and sprinkling it with raw sugar before baking will give the crostata a beautiful golden color and a sweet crunch.

Serving Suggestions

This crostata is best served warm or at room temperature. It pairs beautifully with a dollop of crème fraîche or vanilla ice cream.

Cooking Techniques

The key to making a successful crostata is to handle the dough gently and not overwork it. Be sure to chill the dough before rolling it out, and take care not to stretch it too thin when transferring it to the baking sheet.

Ingredient Substitutions

If you don't have cornmeal on hand, you can substitute an equal amount of all-purpose flour in the crust. You can also use frozen fruit in place of fresh if it's not in season.

Make Ahead Tips

You can prepare the dough for this crostata up to one day in advance and keep it refrigerated until ready to use. You can also assemble the crostata up to the point of baking and keep it in the fridge until you're ready to bake it.

Presentation Ideas

Serve this crostata on a beautiful platter or cake stand for a stunning presentation. You can also dust it with powdered sugar or drizzle it with a simple glaze for an extra touch of elegance.

Pairing Recommendations

This crostata pairs well with a glass of sweet dessert wine, such as Moscato or Riesling. It also goes nicely with a cup of hot tea or coffee.

Storage and Reheating Instructions

Store any leftovers of this crostata in an airtight container at room temperature for up to two days. To reheat, simply place a slice in the microwave for a few seconds or in a warm oven for a few minutes.

Nutrition Information

Calories per serving

Each serving of this crostata contains approximately 350 calories.

Carbohydrates

Each serving of this Rustic Nectarine and Raspberry Crostata with Cornmeal Crust contains approximately 45 grams of carbohydrates.

Fats

Each serving of this crostata contains approximately 18 grams of fat.

Proteins

Each serving of this crostata contains approximately 4 grams of protein.

Vitamins and minerals

This crostata is a good source of vitamin C, thanks to the nectarines and raspberries. It also contains small amounts of vitamin A and calcium.

Alergens

This recipe contains dairy (butter and egg) and gluten (all-purpose flour). It may also contain traces of nuts if the cornmeal was processed in a facility that handles nuts.

Summary

Overall, this Rustic Nectarine and Raspberry Crostata with Cornmeal Crust is a delicious dessert that is relatively moderate in calories and provides a good balance of carbohydrates, fats, and proteins.

Summary

This Rustic Nectarine and Raspberry Crostata with Cornmeal Crust is a delightful dessert that is perfect for showcasing the flavors of summer fruits. With a buttery crust, sweet nectarines, and tart raspberries, this crostata is sure to be a hit at your next gathering.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a sunny summer day, and I was visiting my dear friend Anna at her cozy cottage in the countryside. As we sat in her quaint kitchen sipping tea, she mentioned that she had just picked some fresh nectarines and raspberries from her garden and was planning to make a rustic crostata for dessert.

I had never heard of a crostata before, but Anna assured me that it was a simple and delicious Italian dessert, similar to a tart. She graciously offered to show me how to make it, and I eagerly accepted her invitation. As we gathered the ingredients and began mixing the dough for the crust, Anna explained that the key to a perfect crostata lies in the balance of flavors and textures – the sweet and juicy fruit, the crisp and buttery crust, and the subtle hint of cornmeal.

As we rolled out the dough and arranged the nectarines and raspberries in a beautiful pattern on top, I couldn't help but marvel at the beauty of this dessert. Anna sprinkled a little sugar over the fruit and folded the edges of the crust over to create a rustic, free-form shape. She then popped the crostata in the oven and the sweet aroma of baking fruit and buttery crust filled the air.

When the crostata emerged from the oven, golden and bubbling, we couldn't wait to dig in. The first bite was pure bliss – the tangy raspberries contrasted beautifully with the sweet nectarines, and the crispy cornmeal crust added a delightful crunch. I was hooked, and I knew that I had to learn how to make this delectable dessert on my own.

Over the years, I have made this rustic nectarine and raspberry crostata countless times, each time tweaking the recipe to suit my taste. I have added a touch of cinnamon to the fruit filling, swapped the raspberries for blueberries, and even experimented with different types of nuts in the crust. But no matter how many variations I try, the original recipe that Anna shared with me will always hold a special place in my heart.

I have shared this recipe with friends and family, and it has become a staple at gatherings and celebrations. The simplicity of the ingredients and the ease of preparation make it a perfect dessert for any occasion. Whether enjoyed warm with a scoop of vanilla ice cream or cold with a dollop of whipped cream, this rustic nectarine and raspberry crostata never fails to impress.

As I sit in my own kitchen now, rolling out the dough for another batch of crostata, I can't help but smile at the memories that this recipe brings back. The laughter shared with Anna, the scent of fresh fruit and spices wafting through the air, and the joy of creating something delicious with my own two hands – these are the moments that make life sweet. And as I take a bite of the warm, fruity crostata, I am reminded once again of the power of good food and good friends to nourish the soul.