Nectarine crostata (open pie)
Adapted from the recipe in the Coles summer magazine
Serves 6
1 cup plain flour
1/4 cup caster sugar (made from raw sugar in TM)
75g butter
2 tbs orange juice
50g almond or hazelnut biscotti
2 nectarines (I used yellow flesh)
1 tsp icing sugar (made from raw sugar in TM)
1. Place flour, sugar and butter and OJ into TM and pulse on TURBO 3 times or until dough comes together.
2. Turn onto lightly floured surface and bring dough together into a disc shape. Wrap in plastic wrap and refrigerate for 30 mins.
3. Pop Biscotti into TM and pulse on TURBO once or until crushed.
4. Preheat oven to 200 degrees. Line a pizza stone or baking tray with baking paper. Roll dough to a circle about 8mm thick. Place onto prepared tray. Roll pastry edges over to form a shell. Scatter over biscuits and top with nectarine wedges. Bake for 25 mins until crisp and golden.
5. Sprinkle with icing sugar and serve with warm double cream.
I made this tonight and it was a huge hit. I cooked it until the outside was quite brown and crispy and it was just delicious. The original recipe called for half polenta and half flour but I had run out of polenta so just used all flour and it was perfect. There is a picture in the current Coles Summer magazine and mine came out just like the pic - but was eaten before I had a chance to get a photo. You can lay the wedges in a circular pattern or random. Both look great.
