Bakers Journal

Recipes > Cakes
Blueberry-Nectarine Crostata

Yield: 6 servings


Combine the flour, sugar, cardamom and salt in a processor. Pulse to combine. Add butter and pulse to pea size. Sprinkle three tablespoons of water over flour; process three to four seconds until starting to come together (if dough looks very sandy, add water and pulse a few more times until clumping but slightly loose). Turn out onto a large sheet of plastic wrap. Bring wrap up and cover top of dough; press to form seven-inch disk. Chill until cold.


2 ¼ cups all-purpose flour
1/4 cup sugar
1/2 tsp. ground cardamom
1/4 tsp. salt
6 oz. unsalted butter
3.5 to 4 tbsp. cold water
6 tbsp. amaretti cookie crumbs

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1 pt 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

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