Well, this gives new meaning to the word rustic. It has holes in the crust, it's misshapened, the juices bled into the crust, but that doesn't change the fact that it was delicious. The cornmeal in the pastry was divine! The tart was hardily and happily consumed by all. The recipe is from epicurious here.
Rustic Nectarine and Blackberry Crostata with Cornmeal Crust
Crust
- 1 2/3 cups all purpose flour
- 1/4 cup polenta (coarse cornmeal)*
- 3 tablespoons sugar
- 1 teaspoon (packed) grated orange peel
- 3/4 teaspoon salt
- 14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1/3 cup (or more) ice water
Filling and baking
- 1/4 cup sugar
- 1 1/2 teaspoons cornstarch
- 4 medium nectarines, each pitted and cut into 16 slices (i substituted blueberries)
- 1 1/2-pint basket blackberries
- 1/2 teaspoon vanilla extract
- 1 egg, beaten to blend (for glaze)
- Raw sugar crystals
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