From: Pastry chef/co-owner Cynthia De Persio, Fascino Restaurant, Montclair, N.J.
Yield: 6 servings.
- 21⁄4 cups all-purpose flour
- 1⁄4 cup sugar
- 1⁄2 tsp. ground cardamom
- 1⁄4 tsp. salt
- 11⁄2 sticks unsalted butter (about 6 oz.)
- 31⁄2 to 4 Tbsp. cold water
- 1 pint blueberries
- 2 cups ripe nectarines, diced
- 3 Tbsp. sugar
- 2 Tbsp. cornstarch
- 1 egg yolk, beaten with cream
- 1 Tbsp. heavy cream
- 6 tsp. coarse raw sugar
For pastry: Combine flour, sugar, cardamom and salt in a processor. Pulse to combine. Add butter and pulse to pea size. Sprinkle 3 Tbsp. water over flour; process 3 to 4 seconds until it starts to come together. If dough looks very sandy, add water and pulse a few more times until it’s 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” disk. Chill until cold.
Divide dough into 6 equal pieces. Roll on lightly floured board to form 1⁄8”-thick circles approximately 5” in diameter. Line a baking sheet with parchment paper; transfer circles to sheet.
For filling: In a large bowl, gently toss blueberries, nectarines, sugar and cornstarch. Mound fruit evenly in center of each circle, leaving a 1” border around edge. Bring pastry up and over filling just to form a 1” border. Brush pastry lightly with egg mixture and sprinkle with sugar. Chill until cold.
Position oven rack in lower third of oven. Heat oven to 425°F. Bake crostata for 35 minutes, until center lightly bubbles and crust is deep golden color. Cool for 15 minutes. Serve warm with gelato or lightly sweetened whipped cream.