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

Procedure:

• 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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