Blueberry Nectarine Crosata

Blueberry Nectarine Crosata ~ Enjoying the last of summer’s stone fruit in a rustic free form crust.

Blueberry Nectarine Crosata

Blueberry Nectarine Crosata

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

Step-by-step

Step-by-step

Ingredients:

Pate Brisee:

  • 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

Filling:

  • 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

Egg Wash:

  • One egg lightly beaten

Pate Brisse:

  1. 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.
  2. Turn dough onto counter top and roll into two flat disk. Wrap with plastic wrap and refrigerate for at least an hour.

Filling:

  1. Add all ingredients in a bowl and toss to coat.

Assembly:

  1. 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.
  2. 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.
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15 Responses to “Blueberry Nectarine Crosata”

  1. #
    1
    Maria @ Scandifoodie — September 3, 2010 @ 8:16 am

    This looks so heavenly! I adore these open-faced tarts!

    Reply

  2. #
    2
    Paula — September 3, 2010 @ 9:11 am

    I always love the shape of that cake :)

    Reply

  3. #
    3
    Michelle — September 3, 2010 @ 11:52 am

    Love how rustic and beautiful it is. Almost too pretty to eat. Almost! : )

    Reply

  4. #
    4
    Patricia Scarpin — September 3, 2010 @ 12:49 pm

    That is absolutely gorgeous! I love free form tarts like this – very simple yet stunning. And the flavors… a girl after my own heart!

    Reply

  5. #
    5
    Tia @ Buttercreambsrbie — September 3, 2010 @ 5:52 pm

    your pate brisee looks wonderful! A beautiful dessert.

    Reply

  6. #
    6
    Teri — September 4, 2010 @ 3:00 am

    Looks good for the family or to impress company! Yum!

    Reply

  7. #
    7
    ingrid — September 5, 2010 @ 2:02 am

    Ha-ha! You son has you figured out already, huh?!

    We’re on the same wave length….my next post is a strawberry galette. Kinda like a crostata, right?!
    ~ingrid

    Reply

  8. #
    8
    Kim at Rustic Garden Bistro — September 5, 2010 @ 8:49 pm

    These “giant sized fruit cookies” look delicious! Tell your son he’s cute. ;-)

    I also love nectarines and will be so sad when summer’s over. I also keep talking about canning some stone fruits, but am beginning to think I won’t get around to it. :(

    Enjoy the rest of your long weekend!

    [K]

    Reply

  9. #
    9
    diva — September 6, 2010 @ 10:30 pm

    i love my stone fruit (especially peaches and plums) and somehow I eat them too quickly before they can go in anything fancy like these lovely pastries or even a crumble. These are beautiful. I love the coarse sugar on them…gah, i wanna tuck into one right now!

    Reply

  10. #
    10
    Jamie | My Baking Addiction — September 7, 2010 @ 1:05 am

    I love nectarines as well. This crosata looks stunningly delicious…I am such a fan of rustic desserts.

    Reply

  11. #
    11
    Eliana — September 7, 2010 @ 1:08 am

    This crostata looks picture perfect. Perfect way to showcase such a wonderful fruit.

    Reply

  12. #
    12
    Nate @ House of Annie — September 7, 2010 @ 2:28 am

    Oh, I miss fresh white nectarines.

    Beautiful looking galettes. I can imagine it with some nice creme fraiche…

    Reply

  13. #
    13
    Katie @ goodLife {eats} — September 7, 2010 @ 2:07 pm

    This looks beautiful! I will be sad when summer fruits are gone. Peaches, Nectarines, and berries are all favorites in our house.

    Reply

  14. #
    14
    inspektor nadzoru — July 10, 2013 @ 11:17 pm

    I do not even know how I ended up right here, however I thought this publish was once great.
    I do not recognize who you are however definitely you are going to a well-known blogger should
    you aren’t already. Cheers!

    Reply

  15. #
    15
    Alexe — November 27, 2014 @ 10:34 am

    Hi,

    When you say 1/4 ice water, I guess it’s 1/4 cup, right?

    Reply

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