Rustic Nectarine and Blackberry Crostata with Cornmeal Crust

106869

(54) Course Desserts

Ingredients in this Recipe

1 1/2 teaspoons cornstarch
1 1/2 pint basket blackberries
1 2/3 cups all purpose flour
1 egg, beaten to blend (for glaze)
1 teaspoon (packed) grated orange peel
1/2 teaspoon vanilla extract
1/3 cup (or more) ice water
1/4 cup polenta (coarse cornmeal)*
14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2 inch cubes
3 tablespoons sugar
3/4 teaspoon salt
4 medium nectarines, each pitted and cut into 16 slices
Peach preserves, heated
Vanilla ice cream

Recipe Preparation

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