Rustic Nectarine and Raspberry Crostata With Cornmeal Crust

Recipe by Lisa Pizza
READY IN: 2hrs 55mins
YIELD: 1 pie




  • To prepare the crust: Combine first 5 ingredients in food processor and whiz for 5 seconds to blend.
  • Add butter, and pulse until butter is pea size.
  • Add 1/3 cup ice water and pulse until dough forms moist clumps.
  • Add more water by teaspoon fulls if too dry.
  • Gather dough into ball, flatten into disc, wrap in plastic and chill for at least one hour.
  • Can be made 1 day ahead.
  • 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.
  • Slide a rimless baking sheet under parchment and place disc in fridge for 30 minutes.
  • To make Filling: Stir sugar and cornstarch to blend.
  • Mix in fruit and vanilla.
  • Let stand until juices are released, stirring occasionally, about 30 minutes.
  • Preheat oven to 375°F.
  • Transfer baking sheet with dough to work surface and let stand for 8 minutes.
  • Spoon fruit and juices into center of dough, making a even 10 inch diameter.
  • Brush a 2 inch border of dough with egg.
  • Lift about 2 inches of dough border and pinch to form vertical seam.
  • Pinching every two inches.
  • See photo- middle six inches of fruit should remain uncovered.
  • Brush folded border with egg and sprinkle with raw sugar.
  • Place baking sheet with tart in oven.
  • Bake until crust is golden and fruit is bubbling, about 55 minutes.
  • Remove from oven and transfer with large spatula to cooling rack.
  • Brush fruit with heated preserves.
  • Cool 45 minutes.
  • Serve warm, or at room temperature.
  • A dollop of creme fraiche or vanilla ice cream goes very nicely with a slice of this.