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Nectarine Crostata

From the talented pastry chef Karen Hatfield of Hatfield’s Restaurant in L.A., this decadent dessert is in keeping with her innovative style. Hatfield uses a combination of both the classic and the contemporary that never fails to yield satisfying surprises. The first location of Hatfield’s, which she opened with her husband, received a Michelin star.

Ingredients 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
  • 7. Wrap in plastic and let the dough chill overnight. Roll out very thin, about 1/8" thick, chill
  • 8. Using a 3" round cutter, punch out circles, and place on a sheet tray
  • 9. 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

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