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Nectarine-Plum Crostata

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Nectarine-Plum Crostata
  • Prep Time 40 min
  • Total Time 2 hr 50 min
  • Servings 8
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Fan-favorite stone fruits—nectarines and plums—taste even better when tucked in a flaky pie crust, and this foolproof recipe is no exception!

Ingredients

Crust

1 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon sugar
1/4
teaspoon salt
1/2
cup cold butter
1
egg yolk
4
to 5 tablespoons cold water

Filling

1/2
cup sugar
3
tablespoons all-purpose flour
1/4
teaspoon ground cinnamon
3
cups sliced nectarines
2
cups sliced plums
1
tablespoon lemon juice
2
tablespoons cold butter
1
tablespoon sugar

Directions

  • 1 In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender or fork, until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tablespoon at a time, tossing until ball of dough forms. Flatten ball to 1/2-inch thickness. Wrap in plastic wrap; refrigerate 30 minutes.
  • 2 Heat oven to 425°F. On lightly floured surface, roll pastry into 13-inch round, about 1/8 inch thick. Place on ungreased large cookie sheet.
  • 3 In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and the cinnamon. Stir in nectarines and plums until coated. Sprinkle with lemon juice; mix. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Cut 2 tablespoons butter into small pieces; sprinkle over filing. Fold edge of pastry up and over fruit mixture, pleating crust slightly as necessary. Brush edge of pastry with small amount of water; sprinkle with 1 tablespoon sugar.
  • 4 Bake 30 to 40 minutes or until crust is golden brown and fruit is tender. Cool on cooling rack at least 1 hour before serving.
Tips  

You can keep a fruit crostata at room temperature for 2 days; after that, store it loosely covered in the fridge up to 2 days longer.

Serve the crostata with ice cream or whipped cream, if desired.

Nutrition Information 
No nutrition information available for this recipe
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