Fan-favorite stone fruits—nectarines and plums—taste even better when tucked in a flaky pie crust, and this foolproof recipe is no exception!
Nectarine-Plum Crostata
- Prep Time 40 min
- Total 2 hr 50 min
- Servings 8
- Ingredients 14
Ingredients
Crust
- 1 1/2 cups Gold Medal™ all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 1 egg yolk
- 4 to 5 tablespoons cold water
Filling
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 3 cups sliced nectarines
- 2 cups sliced plums
- 1 tablespoon lemon juice
- 2 tablespoons cold butter
- 1 tablespoon sugar
Make With
Gold Medal Flour
Instructions
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Step1In 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.
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Step2Heat 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.
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Step3In 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.
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Step4Bake 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
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 140
- Trans Fat
- 1/2g
% Daily Value*:
- Vitamin A
- 15%
- 15%
Exchanges:
FreeCarbohydrate Choice
3Tips from the Betty Crocker Kitchens
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