Rustic Nectarine And Raspberry Crostata With Cornmeal Crust

Total Time: 2 hrs 55 mins Preparation Time: 2 hrs Cook Time: 55 mins

Ingredients

• 1 2/3 cups all-purpose flour
• 1/4 cup coarse cornmeal
• 3 tablespoons sugar
• 1 teaspoon packed orange zest
• 3/4 teaspoon salt
• 14 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
• 1/3 cup ice water (or more)
• 1/4 cup sugar
• 1 1/2 teaspoons cornstarch
• 4 medium nectarines, pitted and each cut into 16 slices
• 1/2 pint raspberries or 1/2 pint blackberries or 1/2 pint blueberries
• 1/2 teaspoon vanilla extract
• 1 egg, beaten (for glaze)
• raw sugar, to sprinkle
• peach preserves, heated

Recipe

• 1 to prepare the crust: combine first 5 ingredients in food processor and whiz for 5 seconds to blend.
• 2 add butter, and pulse until butter is pea size.
• 3 add 1/3 cup ice water and pulse until dough forms moist clumps.
• 4 add more water by teaspoon fulls if too dry.
• 5 gather dough into ball, flatten into disc, wrap in plastic and chill for at least one hour.
• 6 can be made 1 day ahead.
• 7 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 slide a rimless baking sheet under parchment and place disc in fridge for 30 minutes.
• 9 to make filling: stir sugar and cornstarch to blend.
• 10 mix in fruit and vanilla.
• 11 let stand until juices are released, stirring occasionally, about 30 minutes.
• 12 preheat oven to 375°f.
• 13 transfer baking sheet with dough to work surface and let stand for 8 minutes.
• 14 spoon fruit and juices into center of dough, making a even 10 inch diameter.
• 15 brush a 2 inch border of dough with egg.
• 16 lift about 2 inches of dough border and pinch to form vertical seam.
• 17 pinching every two inches.
• 18 see photo- middle six inches of fruit should remain uncovered.
• 19 brush folded border with egg and sprinkle with raw sugar.
• 20 place baking sheet with tart in oven.
• 21 bake until crust is golden and fruit is bubbling, about 55 minutes.
• 22 remove from oven and transfer with large spatula to cooling rack.
• 23 brush fruit with heated preserves.
• 24 cool 45 minutes.
• 25 serve warm, or at room temperature.
• 26 a dollop of creme fraiche or vanilla ice cream goes very nicely with a slice of this.