NECTARINE, PLUM and BLACKBERRY CROSTINI WITH CORNMEAL CRUST


My rendition of a COOK'S ILLUSTRATED recipe
The unique thing about this "fruit tart" is its crust..... cornmeal is added to the flour which gives it a really unique flavor.
Of course, you can skip all the fuss and simply buy a package of pre-made pie dough in the refrigerated sections at Von's!

Dec 15, 2014

CROSTINI

  • 1 2/3 cups flour
  • 1/4 cup course cornmeal
  • 3 tbsp sugar
  • 1 tsp packed grated ornage peal
  • 3/4 tsp salt
  • 14 tbs (1 3/4) chilled UNSALTED butter, cut into 1/4 inch cubes
  • 1/3 cup (or more) ice water

Combine first 5 ingredients in processor and blend 5 secs.
Add butter: using "on/off" turns blend until butter is reduced to pea-size clumps.
CAUTION: DO NOT OVERWORK THE BUTTER
Add the ice water and using "on/off" turns blend until dough comes together in moist clumps, adding additional water if necessary.

Gather dough into a ball: flatten into a rough disk & CHILL at least 1 hour (OK to make a day ahead).
Remove from refrigerator, let soften at room temperature for a few minutes to make it easier to work.
Roll out on lightly floured parchment paper to 14 inches. Use Pizza Plate to cut template!.
Turn the dough several times to prevent it from sticking & transfer it back to refrigerator for about 30 minutes to firm up slightly.

FILLING

  • 1/4 cup sugar
  • 1 1/2 tsp cornstarch
  • 3 nectarines, not soft but "firm", pitted and sliced into approx 16 slices
  • 2 black plums, not soft but "firm", pitted and sliced into approx 12 -16 slices
  • 1 1/2 pint basket blackberries
  • 1/2 tsp vanilla extract
  • 1 egg, beaten
  • Raw Sugar Crystals (for glaze)

Stir sugar and cornstarch in medium bowl to blend. Mix in nectarines, plums and vanilla. Let stand until juices are released (about 30 minutes), stirring occasionally
Add blackberries.
Preheat oven to 375 degrees.
Remove dough from refrigerator, place on baking sheet
Spoon fruit mixture and juices into center of dough..in about a 10 inch diameter with the outer 2 inches free.
Brush the outer 2 inch border lightly with egg glaze.

Lift about 2 inches of dough border and pinch to form vertical seam. Continue around the tart, pinching the seam every 2 inches to form standing border . Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded borderwith egg glaze and sprinkle with raw sugar. (PICTURE 6).

Place baking sheet in oven and bake until crust is golden brown and fruit filling is bubbling at edges (about 40 minutes).
Remove and slide tart off of the baking tray and onto a cooling rack.

  







|top|