NECTARINE-RASPBERRY CORNMEAL CRISP
Our mouthwatering take on the classic fruit crumble has a cornmeal topping in lieu of the usual oats for an extra-satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Filling: Preheat oven to 375 degrees. Combine fruit, granulated sugar, cornstarch, and salt. Transfer to a 9-inch square or other 1 1/2-quart baking dish.
- Topping: In a large bowl, beat butter with brown sugar on medium speed until light and fluffy. Work flour, cornmeal, and salt in with your hands until large clumps form. Scatter over filling.
- Bake until center is bubbling, 40 to 50 minutes. Let crisp cool slightly before serving.
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
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