Thursday, June 27, 2013
Blackberry and Apricot Crostata
1 cup flour
2 tablespoons sugar
pinch of salt
1 stick cold unsalted butter, cut into small cubes
2-4 tablespoons ice cold water
7 nectarines, pits removed, sliced
3 cups blackberries
juice of half a lemon
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons milk
1 tablespoon sugar or sanding sugar
To make the dough place the flour, sugar and salt in a bowl or a food processor and mix until combined. If using a bowl use your hands to incorporated the cold butter into the dough until it resembles coarse crumbles, working quickly so not to melt the butter. Or pulse until coarse crumbles form in the food processor. Add enough cold water so that the dough comes together but is not wet and sticky. Do not over mix. Roll the dough into a tight ball or disk, wrap in plastic and refrigerate for at least 1 hour up to over night.
Preheat the oven to 400 degrees F. Cover a baking sheet with parchment paper.
To make the filling combine the apricots, blackberries, lemon juice, sugar and cornstarch and gently toss together. Set aside.
To roll out the dough use a rolling pin, some flour and a cold flat work surface. Roll to about 14 inches round. Use the rolling pin to roll up and transfer to the baking sheet. Place the fruit, minus the excess juices, in the center of the dough, leaving a 2 inch border. Gently fold the dough over the fruit. Use a pastry brush to brush the sides of the crostata with milk and sprinkle with sugar. Freeze or refrigerate the crostata until the crust is cold, about 10-15 minutes. Bake at 400 degree F until the crust turns light golden brown and the fruit is bubbling, about 45 minutes. Serve at room temperature with vanilla ice cream.