Karen Hatfield’s Nectarine Crostata

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This recipe comes to us from Karen Hatfield, Pastry Chef/Owner of Hatfield’s and The Sycamore Kitchen (opening early 2012).

This is about as easy as can be. Not only have we been running some version of this at the restaurant all throughout the summer (think yellow peach, mission fig or plum) but I have also made a few for dinner parties recently.

Keep reading for the recipe…

Crostata Dough
2 1/2 c. flour
2 1/2 t. salt
2 T. sugar
6 oz. butter, cold and diced
3.5 oz. vegetable shortening
3 Tbsp vodka
1/3 c. water

1. Measure shortening, spread on a tray and place in freezer for about 20-30 minutes.
2. Measure vodka and water together and place in freezer until well chilled (10-20 min.)
3. Measure out dry ingredients and place in the bowl of a mixer.
4. Put butter in the bowl and mix until butter is in about 1/4″ pieces.
5. Cut frozen shortening into pieces, add and mix until broken up. Be careful not to mix too long so the dough starts coming together before adding liquid.
6. Add vodka and water mixture and mix until dough is formed and combined, small pieces of butter is ok.

Wrap in plastic and let the dough chill overnight. Roll out very thin, about 1/8″ thick, chill. Using a 3″ round cutter, punch out circles, and place on a sheet tray. Set aside in freezer. Dough will be very soft so it is important to keep in the freezer.

Crostata Filling
1-2 medium sized white nectarine
1-2 medium sized yellow nectarine

Pit and slice one yellow nectarine and one white nectarine. Place two halves of yellow nectarine on top of each round then make a new layer with alternating yellow and white slices of nectarine. Cut more as needed.

Finishing and Baking

Egg Wash
2 T. cream
1 yolk

1/4 c. raw sugar
1/2 c. – 1 c. granulated sugar

Mix together until combined. Egg wash the edges of each circle. Make about 5 folds around each tart, and press to form around the fruit.

After all the tarts are folded, egg wash the outside and press each fold into the tart so it doesn’t unfold during baking. Sprinkle raw or turinado sugar on the outside of the tart and generously sprinkle granulated sugar on the fruit slices in each tart.

Bake at 350 for about 12-15 minutes, rotating half way. Bake until crust is golden brown and the fruit is tender. Place on a cookie rack to cool so bottom doesn’t get soggy.