Crostata is one of those Italian desserts that I love, especially because you can use any fruit for the filling and make fun combinations. I chose nectarines for this recipe because their sweet juice and crisp bite cool me off in the summer, plus you can find delicious nectarines in the farmers market.
To put a little something crunchy and highlight the flavor of the fruit, I use almonds and oats crumbs. I know during the summer it is not fun to turn on the oven (It’s already hot enough!), but for this crostata, a little oven heat is worth it.
Nectarine & almond crostata
500 gr. Chestnut flour
250 gr. Butter
150 gr. Sugar
Dash of salt
Put cold butter from the fridge and flour into a food processor, and let the processor cut the two together, until the mixture is fine, like sand. Move the mixture to a bowl, and add the eggs, sugar, salt, cloves and orange zest. Knead quickly until is compact and place in the fridge for 1 hour. Remove and let stand 10 – 15 minutes before rolling.
6 or 8 nectarines
100 gr. sliced almonds
1 tbsp. panela or brown sugar
2 tbsp. oats
2 shots of rum
Wash and cut the nectarines in long slices, place them in a skillet over medium-low heat with a tablespoon of brown sugar or panela. Add the rum, and let it evaporate and cool.
Roll out the dough, and place it in a round mold no larger than 9″. Place the nectarines in the bottom and sprinkle with crushed almonds and oats on top. Cover, seal the edges and make a little hole in the center so there are no bubbles.
Preheat oven to 360 and bake for 30 minutes or until golden.