Nectarine & Almond Crostata

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.

almonds oats

Nectarine & almond crostata

500 gr. Chestnut flour

250 gr. Butter

150 gr. Sugar

2 eggs

Ground cloves

Orange zest

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.



One thought on “Nectarine & Almond Crostata

  1. Pingback: Almonds | Find Me A Cure

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