Dessert: Italy – Crostata di pesche e kiwi rossi (Italian rustic tart with nectarines and red kiwi)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 45 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 2 large eggs, approx. 1.75 oz (50 g) each, 3.5 oz (100 g) total (use 1 in dough and 1 for egg wash)
- 1 1/4 cups (150 g) all-purpose flour, plus extra for rolling
- 1/4 cup (30 g) granulated sugar
- 1/4 tsp (1.25 ml) fine salt
- 1/2 cup (1 stick, 113 g) unsalted butter, cold and cubed
- 2–3 tbsp (30–45 ml) cold water, as needed
- 3 medium nectarines, thinly sliced
- 3 red kiwis, peeled and sliced
- 1/4 cup (50 g) granulated sugar (for filling)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (8 g) cornstarch
- 1 tbsp (14 g) unsalted butter, cut into small dots (for dotting over filling)

Instructions

1. Make the dough: In a bowl, combine the flour, sugar, and salt. Cut in the cold cubed butter until mixture resembles coarse crumbs. Add 1 large egg and 2 tbsp (30 ml) cold water and mix until a cohesive dough forms; add remaining tablespoon water only if needed. Shape into a disk, wrap, and chill for at least 30 minutes.
2. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
3. In a bowl, toss the nectarine and red kiwi slices with 1/4 cup (50 g) granulated sugar, lemon juice, and cornstarch; set aside to macerate briefly.
4. On a lightly floured surface, roll the chilled dough into a roughly 12-inch (30 cm) circle. Transfer to the prepared baking sheet.
5. Pile the fruit mixture into the center of the dough, leaving a 2-inch (5 cm) border. Dot the fruit with the tablespoon of butter.
6. Fold the edges of the dough up over the fruit, pleating as you go to form a rustic edge. Beat the remaining large egg and brush lightly over the pastry edge.
7. Bake for 35–45 minutes, until the crust is golden and the filling is bubbling. Cool on a rack before slicing and serving.