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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare the crust: Combine first 5 ingredients in food processor and whiz for 5 seconds to blend. | 2. Add butter, and pulse until butter is pea size. | 3. Add 1/3 cup ice water and pulse until dough forms moist clumps. | 4. Add more water by teaspoon fulls if too dry. | 5. Gather dough into ball, flatten into disc, wrap in plastic and chill for at least one hour. | 6. Can be made 1 day ahead. | 7. Let dough sit a few minutes, then roll on lightly floured sheet of parchment paper to a 14 inch round, turning occasionally to prevent sticking. | 8. Slide a rimless baking sheet under parchment and place disc in fridge for 30 minutes. | 9. To make Filling: Stir sugar and cornstarch to blend. | 10. Mix in fruit and vanilla. | 11. Let stand until juices are released, stirring occasionally, about 30 minutes. | 12. Preheat oven to 375°F. | 13. Transfer baking sheet with dough to work surface and let stand for 8 minutes. | 14. Spoon fruit and juices into center of dough, making a even 10 inch diameter. | 15. Brush a 2 inch border of dough with egg. | 16. Lift about 2 inches of dough border and pinch to form vertical seam. | 17. Pinching every two inches. | 18. See photo- middle six inches of fruit should remain uncovered. | 19. Brush folded border with egg and sprinkle with raw sugar. | 20. Place baking sheet with tart in oven. | 21. Bake until crust is golden and fruit is bubbling, about 55 minutes. | 22. Remove from oven and transfer with large spatula to cooling rack. | 23. Brush fruit with heated preserves. | 24. Cool 45 minutes. | 25. Serve warm, or at room temperature. | 26. A dollop of creme fraiche or vanilla ice cream goes very nicely with a slice of this. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 2/3	2/3		-	-	-	-
cornmeal	1/4	cup		110.41	23.4514	2.4766	1.0949
sugar	3	tablespoons		201.495	50.398999999999994	0.0	0.0
orange zest	1	teaspoon	packed	-	-	-	-
salt	3/4	teaspoon		-	-	-	-
butter	14	tablespoons	chilled unsalted cut	1197.0	54.998999999999995	37.400999999999996	100.8
ice water	1/3	cup		0.0	0.0	0.0	0.0
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
nectarine	4		pitted cut	249.92	59.924	6.0208	1.8176
blackberry	1/2	pint		-	-	-	-
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
egg	1		beaten	71.5	0.36	6.28	4.755
sugar			raw	-	-	-	-
peach preserve			heated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.