Follow Cookwork on Twitter
Follow Cookwork on Facebook

Blueberry-Nectarine Crostata



  • Current rating: 5.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
1 rating


2 1/4 cups all purpose flour
1/4 cup 3 tbsp. sugar, divided
1/2 tsp. ground cardamom
1/4 tsp. salt
6 oz. unsalted butter
3 1/2 - 4 tbsp. cold water
6 tbsp. amaretti cookie crumbs
1 pt. blueberries
2 cups diced nectarines
2 tbsp. cornstarch
1 egg yolk, beaten with cream
1 tbsp. heavy cream
6 tsp. coarse raw sugar


  1. 1
    Combine the flour, sugar, cardamom and salt in a processor. Pulse to combine. Add butter and pulse to pea size. Sprinkle 3 tbsp. water over flour; process 3 to 4 seconds until starting to come together (if dough looks very sandy, add water and pulse a few more times until clumping but slightly loose). Turn out onto a large sheet of plastic wrap. Bring wrap up and cover top of dough; press to form 7" disk. Chill until cold.
  2. 2
    Divide dough into 6 equal pieces. Roll out on lightly floured board to form 1/8" thick circles approximately 5" in diameter. Line a baking sheet with parchment paper; transfer circles to sheet. Spoon cookie crumbs into center of circles.
  3. 3
    In a large bowl, gently toss blueberries, nectarines, sugar and cornstarch. Mound fruit evenly in center of each circle, leaving a 1" border around edge. Bring pastry up and over filling just to form a 1" border. Brush pastry lightly with egg mixture and sprinkle with sugar. Chill until cold.
  4. 4
    Position oven rack in lower third of oven; heat to 425ºF. Bake crostata 35 minutes until center lightly bubbles and crust is deep golden. Cool 15 minutes. Serve warm with gelato or lightly sweetened whipped cream.


Cynthia DePersio, Pastry Chef/Co-Owner, Fascino Restaurant, Montclair, NJ

recipe search tags

preparation methods
cuisines European, Italian, North & South American, Other North American
Spinner Loading