A rustic berry crostata with peaches is the ultimate summer dessert! A tender cornmeal crust is filled with almond creme and topped with fresh stone fruit and berries.
ingredient
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons yellow cornmeal
- 1 tablespoon lemon zest, finely grated
- 1 ½ teaspoons kosher salt
- ¾ cup unsalted butter, cold, cut into small cubes, 1 ½ sticks
- ¼ cup water
- ½ cup almonds, finely ground
- ¼ cup unsalted butter, at room temperature, ½ stick
- ¼ cup granulated sugar
- 1 tablespoon lemon zest, finely grated
- ⅛ teaspoon kosher salt
- 1 large egg, at room temperature
- 2 tablespoons all-purpose flour
- ¼ cup granulated sugar
- ¼ cup dark brown sugar, packed
- 2 tablespoons all-purpose flour
- ⅛ teaspoon kosher salt
- ⅛ teaspoon nutmeg, grated
- 4 peaches, and each cut into 8 wedges
- 1 cup blueberries
- 1 cup blackberries
- 4 teaspoons lemon juice
- ½ teaspoon vanilla extract, pure
- 1 large egg
- 1 tablespoon milk, or water
- ¼ cup turbinado sugar
Directions
- Using an electric mixer fitted with the paddle attachment, mix the flour, sugar, cornmeal, lemon zest, and salt on medium speed for about 1 minute, until blended. Add the cold butter pieces and mix on medium-low speed for about 3 minutes, or until the largest pieces of butter are about pea-size. With the mixer on medium speed, add the water and beat for 1 minute, or until the dough forms moist clumps.
- Scrape the dough onto a work surface and knead 3 to 4 times, until it all comes together into a smooth dough. Shape into a disc, wrap in plastic, and refrigerate about 1 hour, or until firm enough to roll out.
- Using an electric mixer fitted with a paddle attachment, beat the ground nuts, butter, sugar, lemon zest, and salt on medium-high speed for about 1 minute, until light and fluffy. Add the egg and flour, and beat until blended. Refrigerate for about 1 hour, or until firm.
- In a large bowl, combine the granulated and brown sugars, flour, salt, nutmeg and stir until blended. Add the peaches, blueberries, blackberries, lemon zest, lemon juice, and vanilla. Gently toss until the fruit is evenly coated.
- Put a large piece of parchment paper on a work surface. Put the dough in the center of the paper and top with a second sheet of parchment paper. Roll out the dough into a 14-inch round about ¼-inch thick, stopping occasionally to peel away the paper, dust the dough lightly with flour, and reposition the paper, so you don’t get any wrinkles.
- Place the rolled dough on a sheet tray lined with parchment paper.
- Scrape the chilled frangipane onto the center of the dough, and using an offset spatula, spread it in an even layer, leaving a 1 ½-inch border of dough.
- Leaving any juices in the bowl, arrange the fruit in the center of the frangipane, leaving about a 2-inch border of frangipane.
- For the topping, combine the egg and milk in a small bowl and mix with a fork until blended. Using a small pastry brush, brush the dough border with the beaten egg mixture. Fold the edges (including the part with the frangipane) over the filling, pleating the dough in evenly spaced folds as you go around and gently pressing down on the pleats to seal. The dough will not cover all the fruit filling. Brush the dough with the beaten egg mixture and sprinkle generously with the turbinado sugar.
- Refrigerate the crostata for about 1 hour, until the dough is very firm, or up to 4 hours.
- Position a rack at the bottom of the oven, and preheat oven to 375°F. Line a large baking pan with 1-inch high sides with parchment paper.
- Set crostata on the baking sheet and bake for 15 minutes, then reduce the oven temperature to 350F. Bake for 30-40 minutes, or until the crust is deep golden brown and the bottom of the crust has set and is lightly browned. Once you reach 30 minutes, keep checking the color every 2 minutes.
- Transfer the baking sheet to a wire rack and let cool slightly or completely before serving.
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