Rustic Blueberry-Nectarine Crostata

Rustic Blueberry-Nectarine Crostata

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Pastry Ingredients

  • 2-1⁄4 cups all-purpose flour
  • 1⁄4 cup sugar
  • 1⁄2 teaspoon ground cardamom
  • 1⁄4 teaspoon salt
  • 1-1⁄2 sticks (about 6 ounces) unsalted butter
  • 3-1⁄2 to 4 tablespoons cold water
  • 6 Amaretti cookies, crushed

Filling Ingredients

  • 1 pint blueberries
  • 2 cups ripe nectarines, diced
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 yolk egg (beaten with cream)
  • 1 tablespoon heavy cream
  • 6 teaspoons coarse raw sugar


  1. In a food processor combine the flour, sugar, cardamom and salt
  2. Pulse to combine
  3. Add butter and pulse to pea size
  4. Sprinkle 3 tablespoons water over flour
  5. Process 3 to 4 seconds until starting to come together (if dough looks very sandy, add water and pulse a few more times until clumping but slightly loose)
  6. Turn out onto a large sheet of plastic wrap
  7. Bring wrap up and cover top of dough
  8. Press to form 7-inch disk
  9. Chill until cold
  10. Divide dough into 6 equal pieces
  11. Roll out on lightly floured board to form 18-inch thick circles approximately 5-inches in diameter
  12. Line a baking sheet with parchment paper
  13. Transfer circles to sheet
  14. Spoon cookie crumbs into center of circles
  15. In a large bowl, gently toss blueberries, nectarines, sugar and cornstarch
  16. Mound fruit evenly in center of each circle, leaving a 1-inch border around edge
  17. Bring pastry up and over filling just to form a 1-inch border
  18. Brush pastry lightly with egg mixture and sprinkle with sugar
  19. Chill until cold
  20. Position oven rack in lower third of oven
  21. Heat to 425 F
  22. Bake crostata 35 minutes until center lightly bubbles and crust is deep golden
  23. Cool 15 minutes
  24. Serve warm with gelato or lightly sweetened whipped cream

About This Recipe

Recipe by Cynthia DePersio, Pastry Chef/Co-Owner, Fascino Restaurant, Montclair, NJ

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