Rustic Nectarine and Raspberry Crostata with Cornmeal Crust

== Description ==
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)
== Ingredients ==
=== CRUST ===
* 1⅔ cups all-purpose flour
* ¼ cup coarse cornmeal
* 3 tablespoons sugar
* 1 teaspoon packed orange zest
* ¾ teaspoon salt
* 14 tablespoons chilled unsalted butter, cut into ½ inch cubes
* ⅓ cup ice water (or more)
=== FILLING ===
* ¼ cup sugar
* 1½ teaspoons cornstarch
* 4 medium nectarines, pitted and each cut into 16 slices
* ½ pint raspberries or blackberries or blueberries
* ½ teaspoon vanilla extract
* 1 egg, beaten (for glaze)
* raw sugar crystals, to sprinkle
* peach preserves, heated
== Directions ==
# To prepare the crust: combine first 5 ingredients in food processor and whizz for 5 seconds to blend.
# Add butter, and pulse until butter is pea size.
# Add ⅓ 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 375 °F.
# 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 with egg.
# Lift about 2 inches of dough border and pinch to form vertical seam.
# Pinching every two inches.
# See photo- middle six inches of fruit should remain uncovered.
# Brush folded border with egg and sprinkle with raw sugar.
# Place baking sheet with tart in oven.
# Bake until crust is golden and fruit is bubbling, about 55 minutes.
# Remove from oven and transfer with large spatula to cooling rack.
# Brush fruit with heated preserves.
# Cool 45 minutes.
# Serve warm, or at room temp.
# A dollop of crème fraîche or vanilla ice cream goes very nicely with a slice of this.
__NOTOC__
Category:Blackberry Recipes
Category:Blueberry Recipes
Category:Cornmeal Recipes
Category:Italian Desserts
Category:Nectarine Recipes
Category:Raspberry Recipes