Gusto
Gusto

Apricot and Nectarine Crostata

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  • Serves:

    8

Ingredients

  • 2 ¼ cups (540 ml) all-purpose flour
  • 1 cup (240 ml) sugar
  • pinch of salt
  • pinch of baking powder
  • ¾ cup (180 ml) of butter, cold and cubed
  • 2 eggs, beaten
  • 2 tsp (10 ml) vanilla extract
  • 1 tsp (5 ml) lemon zest
  • 1 tsp (5 ml) orange zest
  • 1 cup (240 ml) blueberries
  • 2 cups (480 ml) nectarines
  • 2 tbsp (30 ml) cornstarch
  • 1 egg
  • 1 tbsp (15 ml) water
  • powdered sugar, for garnishing (optional)

Directions

  1. Preheat oven to 350F (180C).
  2. In a food processor, blend flour, ½ cup (120 ml) of sugar, salt and baking powder.
  3. Add butter, and blend again.
  4. Add eggs, 1 tsp (5 ml) vanilla, orange and lemon zests and blend until it looks grainy.
  5. Remove from food processor, and form a ball with the mixture.
  6. Wrap dough and place in refrigerator for 30 minutes.
  7. Remove dough from refrigerator, place on a surface dusted with flour and roll into a 14-inch round.
  8. In a mixing bowl, combine blueberries, nectarines, remaining sugar, cornstarch and remaining vanilla.
  9. Mix ingredients together, and pour over the center of the dough, leaving 2-inch space around all edges to fold over.
  10. Fold dough over, pinching edges together so that it holds the filling in the center.
  11. Whisk together egg and water in a small bowl, and brush over the edges of the dough.
  12. Sprinkle coarse sugar over the dough.
  13. Place pie on a baking sheet, and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
  14. Let cool at room temperature before serving warm.
  15. Garnish with powdered sugar (optional).
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