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
- 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
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