Saturday, September 17, 2011

Nectarine-Plum Crostata

It's fall...officially as the temp outside is in the 50's today!  So, it's the perfect time to introduce my newest find:  The Crostata.  It's like a pie but more rustic and easy.  It comes from a Betty Crocker Fall Baking Magazine and was a good way to use up some free plums I scored at school.

Nectarine-Plum Crostata
1 1/2 c. flour
1 t. sugar
1/4 t. salt
1/2 c. cold butter, cut into pieces (margarine works fine too)
1 egg yolk
4-5 T. cold water
Mix flour, sugar, & salt.  Cut in butter (2 knives or pastry blender) until crumbly.  Stir in egg and sprinkle with water, 1 T. at a time until a ball forms.  Flatten to 1/2 inch thick, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat oven to 425 and grease/spray pan (either cookie sheet or large pie pan).  On floured surface, roll out dough to 13 inch round, about 1/4 inch thick.  Place in pan.
1/2 c. sugar
3 T. flour
1/4 t. cinnamon
3 c. sliced nectarines
3 c. sliced plums
1 T. lemon juice
2 T. butter (or margarine)
1 T. sugar
Mix sugar, flour, and cinnamon.  Add fruit and toss to coat.  Sprinkle with lemon juice.  Spoon into center of dough, spreading 3 inches from edge.  Dot with butter.  Fold edge up around fruit, folding as needed.  Brush edge of pastry with water and sprinkle top with 1 T. sugar.
Bake 30-40 minutes or until crust in golden and fruit is tender (nice and BUBBLY :).  Cool about 1 hour.
This is really good with vanilla ice cream or whipped cream and I like it HOT!  This is what happens when you grow up with a mom who bakes...