Wondering what to do with the excess of fresh fruits I'd acquired over the week, I came across a recipe for a nectarine plum crostada on chow.com.
1 cup flour (I used whole wheat)
1/2 teaspoon sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons diced, chilled unsalted butter
3 tablespoons ice water (or more if necessary)
1/4 cup sugar
1 tablespoon flour
1 large pomegranate (seeds only)
4 fresh figs
4 small nectarines pitted and sliced
4 to 5 Italian prunes pitted and sliced
1 teaspoon vanilla extract
1 egg beaten with 1 tablespoon water
1/4 cup raw sugar
Almond Spiced Whipped Cream
1 pint whipping cream
2 teaspoons almond extract
1 teaspoon real cinnamon
First make the crust by stirring together flour, sugar cinnamon and salt. Add diced butter and cut into flour mixture until you get an oatmeal like consistency. Add a few tablespoons of iced water until a ball can be formed. Flatten dough into a disc, wrap and chill in the fridge for at least one hour. Meanwhile, prepare the filling but putted diced fruit and pom seeds in a bowl then adding the flour, sugar and vanilla. Let the mixture stand for 30 minutes.
Take the cold dough out of the fridge and roll it out into a 12-inch circle and add the fruit to the center, leaving an edge to fold up the sides.Brush the borders with the egg wash and fold up over the fruit to partially enclose. Brush the top with the remaining wash and sprinkle with sugar. Bake in preheated 375°F for 55 minutes or until crust is golden brown. Be sure to put plenty of wax paper on your baking sheet because the fruit will bubble out of the crust. While the crostada is baking beat the whipping cream until stiff peaks are formed, then add the almond extract and sugar.
A little messy, but still so good!
Happy Crostada Baking!