Skip navigation

Nectarine, Plum and Berry Crostata

YIELD: 12 servings

2 cups flour
1/4 cup sugar
1/2 tsp. salt
1/2 lb. cold unsalted butter (2 sticks)
1/4 cup cold water
6 large nectarines
8 summer plums (or 10 to 12 fall prune plums)

  1. FOR PASTRY: Mix flour, sugar and salt in mixing bowl. Work butter into flour mixture with hands or pastry blender until it resembles coarse meal. Add enough cold water to bring dough together into ball, handling dough as little as possible. Wrap dough ball in plastic wrap. Chill at least 1/2 hour.
  2. Halve and slice nectarines and plums. Put in a large bowl with sugar and toss gently with a rubber spatula. Add berries to the bowl and mix very gently.
  3. Roll dough into a free-form circle approximately 15 inches across. Place dough circle on a baking sheet lined with parchment paper or aluminum foil. Sprinkle center of pastry with 1/3 cup of flour. Put sugared fruit in the center of the pastry, leaving 1 1/2- to 2-inch border of pastry. Fold dough border over the fruit, leaving a circle of exposed fruit in the center.
  4. Bake in 425°F oven for approximately 30 minutes or until dough is golden brown. Dust with confectioner's sugar. Serve at room temperature with whipped cream, crème fraîche or vanilla ice cream.
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.