Rustic Nectarine And Raspberry Crostata With Cornmeal Crust

The picture says it all! This beauty not only looks impressive, but tastes fresh and wonderful. The cornmeal in the crust adds a nice element, different than the regular pie crust. (prep time includes chilling periods).

Steps

To prepare the crust: combine first 5 ingredients in food processor and whiz for 5 seconds to blend.

Add butter , and pulse until butter is pea size.

Add 1 / 3 cup ice water and pulse until dough forms moist clumps.

Add more water by teaspoon fulls if too dry.

Gather dough into ball , flatten into disc , wrap in plastic and chill for at least one hour.

Can be made 1 day ahead.

Let dough sit a few minutes , then roll on lightly floured sheet of parchment paper to a 14 inch round , turning occasionally to prevent sticking.

Slide a rimless baking sheet under parchment and place disc in fridge for 30 minutes.

To make filling: stir sugar and cornstarch to blend.

Mix in fruit and vanilla.

Let stand until juices are released , stirring occasionally , about 30 minutes.

Preheat oven to 375f.

Transfer baking sheet with dough to work surface and let stand for 8 minutes.

Spoon fruit and juices into center of dough , making a even 10 inch diameter.

Brush a 2 inch border of dough wit.

Ingredients

all-purpose flour, cornmeal, sugar, orange zest, salt, unsalted butter, ice water, cornstarch, nectarines, raspberries, vanilla extract, egg, raw sugar, peach preserves