Nectarine & Strawberry Crostata
500g nectarines, cut into wedges
200g strawberries, hulled & halved if large
2 tbs cornflour
2 tbs caster sugar
1 egg, beaten
20g unsalted butter
1 tbs demerara sugar
Whipped cream, to serve
Pastry
1 ½ cups (240g) plain flour
3 tbs (60g) caster sugar
¼ tsp salt
150g cold unsalted butter, diced
2 tbs cold water
Place flour, sugar and salt in a food processor and blend until combined. Add butter and pulse until butter is the size of peas then add water and pulse again until dough just comes together. Turn out onto a floured bench and form into a disc shape. Cover in plastic wrap and refrigerate for 1 hour.
Preheat oven to 180°C Fan Assist.
Place nectarines, strawberries, cornflour and sugar in a large bowl and toss to combine.
Roll out pastry onto a large sheet of baking paper to a rough 30cm circle. Place fruit in the centre of the dough, leaving a 4cm border. Brush the edges with egg wash and fold up over the fruit, pressing down lightly. Dot the butter over the fruit and brush the pastry with egg. Sprinkle demerara sugar over the pastry and transfer onto baking tray. Bake for 35-40 minutes until golden. Cool for 15 minutes then slice and serve topped with a dollop of cream.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
