Best Nectarine Plum Crostata Recipes

Nectarine-Plum Crostata image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h50m

Yield 8

Number Of Ingredients 14

1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup cold butter
1 egg yolk
4 to 5 tablespoons cold water
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
3 cups sliced nectarines
2 cups sliced plums
1 tablespoon lemon juice
2 tablespoons cold butter
1 tablespoon sugar

Steps:

In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender or fork, until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tablespoon at a time, tossing until ball of dough forms. Flatten ball to 1/2-inch thickness. Wrap in plastic wrap; refrigerate 30 minutes.
Heat oven to 425°F. On lightly floured surface, roll pastry into 13-inch round, about 1/8 inch thick. Place on ungreased large cookie sheet.
In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and the cinnamon. Stir in nectarines and plums until coated. Sprinkle with lemon juice; mix. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Cut 2 tablespoons butter into small pieces; sprinkle over filing. Fold edge of pastry up and over fruit mixture, pleating crust slightly as necessary. Brush edge of pastry with small amount of water; sprinkle with 1 tablespoon sugar.
Bake 30 to 40 minutes or until crust is golden brown and fruit is tender. Cool on cooling rack at least 1 hour before serving.

Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1/2 g

Nectarine Plum and Blueberry Crostata image

Provided by Food Network

Categories dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 pound unsalted butter, cold
2 tablespoons cold water
1/4 cup flour
5 cups nectarines and plums seeded and sliced
1 pint blueberries
1 cup sugar
Confectioners' sugar, for dusting
Creme fraiche, for garnish

Steps:

Mix flour, sugar and salt in a mixing bowl. Work butter into flour mixture with hands or a pastry blender until it resembles coarse meal. Add enough cold water to bring dough together into a ball, handling dough as little as possible. Wrap dough ball in plastic wrap. Chill at least 30 minutes.
Preheat oven to 425 degrees F.
Roll the dough into a free form circle, approximately 14-inches in diameter. Place on baking sheet lined with parchment paper. Sprinkle center of dough with 1/4 cup of flour. Toss nectarines, plums and blueberries with 1 cup of sugar. Spread mixture in center of dough to within 3 inches of edge. Fold dough border over the mixture, leaving a circle uncovered in the center. Bake for 30 to 35 minutes or until the dough is golden brown and fruit is tender.
Dust with confectioners' sugar. Serve warm or at room temperature with creme fraiche.