Blueberry Nectarine Crosata ~ Enjoying the last of summer’s stone fruit in a rustic free form crust.
If you have been reading, you know nectarines are one of my favorite summer fruits. As the summer nears the end I get a little panicked and start buying them like crazy.
I’ll take them raw or baked. For this post they are baked and paired with some blueberries and, oh my, are the two good together.
Since this was a fruit filled recipe, I didn’t feel guilty serving it for breakfast. A funny bit—my son told me he loves having my giant sized fruit cookies for breakfast. I didn’t correct him and instead I granted his wish for another portion. Yes, I am sucker and easily manipulated with compliments. Flattery will get you everywhere with me.
This is an easy recipe to throw together. For the filling use any fruit you prefer or have on hand. A favorite combination of mine is blackberries and cherries.
A few notes:
- You can make the crust up to a month in advance and freeze it. Since I’m not real keen on making pastry dough of any sort, I always make a double batch to freeze. Thaw the dough in the refrigerator the night before use.
- For the Pate Brisee I adapted John Barricelli’s recipe, but I have used Alton Brown’s pie crust recipe and it works just as well.
- The raw sugar on the outer crust is not necessary, I added it for extra sweetness and because I like the added embellishment.
- These are best enjoyed on the same day.
Blueberry Nectarine Crosata
Yields on 5 six inches crosatas
- 2 ¼ cup all purpose flour
- 2 teaspoon sugar
- 1 teaspoon coarse salt
- 1 cup unsalted butter, cold and cut into small pieces
- ¼ ice water
- 2 tablespoons apple juice
- 4 large white nectarines, sliced
- 1 ½ cups frozen blueberries
- 1/8 teaspoon of allspice
- 1/8 teaspoon nutmeg
- 1 tablespoon cinnamon
- 3 tablespoon sugar
- 1 tablespoon lemon juice
- Pinch of salt
- One egg lightly beaten
- In a food processor bowl combine flour, sugar, and salt. Pulse 3 times with 2 second bursts. Add butter and pulse until mixture looks like dry lumpy sand, about 10 seconds. Mix water and apple juice together. With the machine still running, slowly pour liquid through feed tube until the dough starts to come together and collect around the blade. The dough should not be too wet or too dry. Keep in mind the dough along the wall will remain crumbly.
- Turn dough onto counter top and roll into two flat disk. Wrap with plastic wrap and refrigerate for at least an hour.
- Add all ingredients in a bowl and toss to coat.
- Roll dough into 8-9 inch round disk that is a 1/8in thick. Patch any holes or cracks. Place fruit filling on in center leaving 2 inches border all the way around. Fold border to center, brush with an egg wash and sprinkle raw sugar on the crust.
- Place crosatas on silpats NOT parchment or it will stick to the paper. Bake at 425 degrees F for 20 minutes. Let cool and serve.