Rustic Nectarine and Blackberry Crostata with Cornmeal Crust

Rustic Nectarine and Blackberry Crostata with Cornmeal Crust
Photo by Brian Leatart

Ingredients

  • Peach preserves
  • Vanilla ice cream
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 1/2-pint basket blackberries
  • ¾ teaspoon salt
  • Raw sugar crystals
  • + 9 more ingredients
    • 1 teaspoon grated orange peel
    • 3 tablespoons sugar
    • ¼ cup polenta (coarse cornmeal)
    • 1 2/3 cups all purpose flour
    • 4 medium nectarines
    • 1 ½ teaspoons cornstarch
    • ¼ cup sugar
    • 1/3 cup water
    • 14 tablespoons unsalted butter

Combine first 5 ingredients in processor and blend 5 seconds. Add butter; using on/off turns, blend just until butter is reduced to pea-size pieces. (To ensure a flaky crust, be careful not to overwork the butter.) Add 1/3 cup ice water. Using on/off turns, blend until dough comes together in moi...

View full recipe at Epicurious

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