BLUEBERRY CROSTATA
This rustic dessert is incredibly simple but looks professional. Use a pizza cutter to slice it into wedges.
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the crust: Put the flour, granulated sugar and salt in a food processor fitted with a steel blade; pulse to combine. Add the butter and pulse until it is in small pieces and distributed throughout the flour. With the machine running, add the ice water 1 tablespoon at a time until the dough comes together in a ball. Turn out onto a floured surface and gently form into a disc. Wrap in plastic wrap and put in the freezer for at least 1 hour.
- Roll the dough out on a lightly floured surface into a 10-inch circle and transfer to a rimmed baking sheet, then refrigerate 20 minutes.
- For the filling: Meanwhile, combine the blueberries, granulated sugar, cornstarch, lemon juice and zest in a medium bowl; mix gently until the berries are evenly coated and glossy.
- To finish: Preheat the oven to 425 degrees F. Pour the filling into the center of the dough, leaving a 2- to 3-inch border. Gently fold in the edges of the crust all along the circle. Brush the crust with egg and sprinkle with sparkling sugar, if using. Bake until the crust is golden and the filling just begins to bubble, 20 to 22 minutes. Let cool 20 minutes and serve warm or at room temperature.
Nutrition Facts : Calories 265, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 97 milligrams, Carbohydrate 38 grams, Fiber 2 grams, Protein 3 grams, Sugar 16 grams
NECTARINE AND BLUEBERRY GALETTE
The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it's tart.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 2h
Yield One 9-inch galette
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
- Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
- On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
- Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
- Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.
NECTARINE-PLUM CROSTATA
Fan-favorite stone fruits-nectarines and plums-taste even better when tucked in a flaky pie crust, and this foolproof recipe is no exception!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 8
Number Of Ingredients 14
Steps:
- In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender or fork, until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tablespoon at a time, tossing until ball of dough forms. Flatten ball to 1/2-inch thickness. Wrap in plastic wrap; refrigerate 30 minutes.
- Heat oven to 425°F. On lightly floured surface, roll pastry into 13-inch round, about 1/8 inch thick. Place on ungreased large cookie sheet.
- In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and the cinnamon. Stir in nectarines and plums until coated. Sprinkle with lemon juice; mix. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Cut 2 tablespoons butter into small pieces; sprinkle over filing. Fold edge of pastry up and over fruit mixture, pleating crust slightly as necessary. Brush edge of pastry with small amount of water; sprinkle with 1 tablespoon sugar.
- Bake 30 to 40 minutes or until crust is golden brown and fruit is tender. Cool on cooling rack at least 1 hour before serving.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1/2 g
NECTARINE PLUM COBBLER
I live in northern Manitoba, where fresh nectarines and plums are usually available only at summer's end. I make the fruit filling and freeze it for use all winter. My family really enjoys this recipe, and it's wonderful topped with vanilla ice cream. -Darlene Jackson, The Pas, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in apple juice until smooth. Stir in plums and nectarines. Cook and stir until mixture comes to a boil; cook 1-2 minutes longer or until thickened and bubbly. Reduce heat; simmer, uncovered, for 5 minutes. , Remove from the heat; cool for 10 minutes. Pour into a greased 13x9-in. baking dish. , In a large bowl, whisk flour, baking powder, baking soda, salt and remaining 1/2 cup sugar. Cut in butter until crumbly. Make a well in the center; stir in buttermilk just until a soft dough forms. Drop by tablespoonfuls over fruit mixture. Bake until golden brown, 30-35 minutes. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 333 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 361mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.
BLACKBERRY NECTARINE CRISP
This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there's lots to get done. "Use the blackberries more as an accent," she said at the time. "'The berries'll bleed out all this fabulous inky color."
Provided by Matt Lee And Ted Lee
Categories dinner, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
- In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 35 grams, TransFat 0 grams
RUSTIC NECTARINE AND BLACKBERRY CROSTATA WITH CORNMEAL CRUST
Categories Berry Fruit Dessert Bake Blackberry Nectarine Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crust:
- Combine first 5 ingredients in processor and blend 5 seconds. Add butter; using on/off turns, blend just until butter is reduced to pea-size pieces. (To ensure a flaky crust, be careful not to overwork the butter.) Add 1/3 cup ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. (Can be made 1 day ahead. Chill. Let soften slightly at room temperature before rolling out.)
- Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking. Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.
- For filling and baking:
- Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.
- Preheat oven to 375°F. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to soften slightly if too firm to fold. Spoon fruit and juices into center of dough. Arrange fruit in even 10-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded border with egg glaze; sprinkle with raw sugar.
- Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves. Slide tart onto rack. Cool 45 minutes. Serve warm or at room temperature with ice cream.
- Available at Italian markets, natural foods stores, and some supermarkets.
NECTARINES, PLUMS, AND BLUEBERRIES IN LEMONY GINGER ANISE SYRUP
This recipe can be prepared in 45 minutes or less.
Yield Serves 4
Number Of Ingredients 9
Steps:
- With a vegetable peeler remove three 3 x 1/2-inch pieces zest from lemon. In a saucepan bring water to a boil with zest, gingerroot, star anise, sugar, and 1 teaspoon lemon juice and simmer, stirring, until sugar is dissolved. Cool syrup and discard star anise. Syrup may be made 2 days ahead and chilled, covered.
- Halve and pit nectarines and plums. Cut nectarines into wedges. In a bowl toss cut fruit together with blueberries, syrup, and remaining lemon juice. Mixture may be made 8 hours ahead and chilled, covered.
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).
Provided by Lisa Pizza
Categories Pie
Time 2h55m
Yield 1 pie
Number Of Ingredients 15
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 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 temperature.
- A dollop of creme fraiche or vanilla ice cream goes very nicely with a slice of this.
Nutrition Facts : Calories 3059.8, Fat 172, SaturatedFat 104.3, Cholesterol 613.4, Sodium 1857.2, Carbohydrate 353.7, Fiber 27.9, Sugar 140.7, Protein 39.9
NECTARINE AND PLUM GALETTE
my mom bought some softball sized nectarines so i thought this would be a good recipe for them! this an easy and quick go-to recipe that is relatively inexpensive!
Provided by anmwong
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- heat oven to 425 degrees F. You'll ned a 15 X 11 inch rimmed baking pan lined with parchment or nonstick foil.
- combine fruit, granulated sugar, cinnamon, and almond extract until evenly coated.
- unroll pie crust onto lined baking pan.
- place fruit mixture in center, leaving a 1 1/2 inch border around edges. fold edges of crust over filling, pleating and pressing dough together to hold shape.
- brush crust edges with egg white;sprinkle with sugar. bake 15 minutes. reduce oven temp to 375 degrees F. bake 20 minutes, or until crust is browned and fruit is juicy and tender. cool 10 minutes. slide onto rack to cool.
Nutrition Facts : Calories 163.2, Fat 7.6, SaturatedFat 1.9, Sodium 123.8, Carbohydrate 22.1, Fiber 1.7, Sugar 10.7, Protein 2.3
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