Ingredients
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
Instructions
- In a food processor combine the flour, sugar, cardamom and salt
- Pulse to combine
- Add butter and pulse to pea size
- Sprinkle 3 tablespoons water over flour
- 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)
- Turn out onto a large sheet of plastic wrap
- Bring wrap up and cover top of dough
- Press to form 7-inch disk
- Chill until cold
- Divide dough into 6 equal pieces
- Roll out on lightly floured board to form 1⁄8-inch thick circles approximately 5-inches in diameter
- Line a baking sheet with parchment paper
- Transfer circles to sheet
- Spoon cookie crumbs into center of circles
- In a large bowl, gently toss blueberries, nectarines, sugar and cornstarch
- Mound fruit evenly in center of each circle, leaving a 1-inch border around edge
- Bring pastry up and over filling just to form a 1-inch border
- Brush pastry lightly with egg mixture and sprinkle with sugar
- Chill until cold
- Position oven rack in lower third of oven
- Heat to 425 F
- Bake crostata 35 minutes until center lightly bubbles and crust is deep golden
- Cool 15 minutes
- Serve warm with gelato or lightly sweetened whipped cream
About This Recipe
Recipe by Cynthia DePersio, Pastry Chef/Co-Owner, Fascino Restaurant, Montclair, NJ