Blueberry and Nectarine Crostata
(serves 6-8)
For the crust:
11/2 cups sifted almond flour
1/4 cup coconut flour
1/4 cup arrowroot powder
1/2 teaspoon salt
1/4 cup coconut oil, solid
3 tablespoon ice water
For the Filling:
1 tablespoon avocado oil
2 nectarines, pitted and sliced into 1/8″ thick wedges
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
pinch salt
1/3 cup fresh blueberries
For the base of the crostata filling:
1 tablespoon almond flour
1 tablespoon coconut sugar
For the glaze:
1-2 tablespoons maple syrup
Directions:
1.Preheat oven to 350*F.
2. Stir together the 11/2 cups sifted almond flour, coconut flour, arrowroot powder and salt. Cut in the coconut oil and 2 tablespoons of the ice water (using a pastry cutter or 2 butter knives) until the dough texture looks like wet sand or tiny peas.
3. Stir in 1 more tablespoon of water (if necessary) to make the dough start to hold together.
4. Wrap the dough in plastic wrap and form into a flat disc shape. Refrigerate for 15 minutes.
5. Meanwhile, prepare the filling: Saute the nectarine slices in the avocado oil until just tender, but not mushy.
6. Stir together 2 tablespoons of maple syrup, cinnamon, vanilla, and salt. Toss the nectarines and blueberries in maple syrup mixture. Set aside to cool.
7. Take dough out of fridge and place between 2 sheets of parchment paper. Roll out to 1/8″ thick circle.
8. In a small bowl, stir together the base of the crostata filling (almond flour and coconut sugar) and pour into center of crust leaving a 1 inch border around the perimeter.
9. Fill the crostata: Lay the nectarines on top of the coconut sugar mixture in concentric circles and a fanning pattern. Lay the blueberries around the border of the nectarines and also in the center.
10. Fold the edges of the crust over the fruit. Repair any breakage by dipping fingers in ice water and pressing back together. Refrigerate 15 minutes.
11. Bake 15 minutes. Glaze the edges of the crust with maple syrup and bake a final 15 minutes.
- For the crust:
- 11/2 cups sifted almond flour
- ¼ cup coconut flour
- ¼ cup arrowroot powder
- ½ teaspoon salt
- ¼ cup coconut oil, solid
- 3 tablespoon ice water
- For the Filling:
- 1 tablespoon avocado oil
- 2 nectarines, pitted and sliced into ⅛" thick wedges
- 2 tablespoons maple syrup
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- pinch salt
- ⅓ cup fresh blueberries
- For the base of the crostata filling:
- 1 tablespoon almond flour
- 1 tablespoon coconut sugar
- For the glaze:
- 1-2 tablespoons maple syrup
- Preheat oven to 350*F.
- Stir together the 11/2 cups sifted almond flour, coconut flour, arrowroot powder and salt. Cut in the coconut oil and 2 tablespoons of the ice water (using a pastry cutter or 2 butter knives) until the dough texture looks like wet sand or tiny peas.
- Stir in 1 more tablespoon of water (if necessary) to make the dough start to hold together.
- Wrap the dough in plastic wrap and form into a flat disc shape. Refrigerate for 15 minutes.
- Meanwhile, prepare the filling: Saute the nectarine slices in the avocado oil until just tender, but not mushy.
- Stir together 2 tablespoons of maple syrup, cinnamon, vanilla, and salt. Toss the nectarines and blueberries in maple syrup mixture. Set aside to cool.
- Take dough out of fridge and place between 2 sheets of parchment paper. Roll out to ⅛" thick circle.
- In a small bowl, stir together the base of the crostata filling (almond flour and coconut sugar) and pour into center of crust leaving a 1 inch border around the perimeter.
- Fill the crostata: Lay the nectarines on top of the coconut sugar mixture in concentric circles and a fanning pattern. Lay the blueberries around the border of the nectarines and also in the center.
- Fold the edges of the crust over the fruit. Repair any breakage by dipping fingers in ice water and pressing back together. Refrigerate 15 minutes.
- Bake 15 minutes. Glaze the edges of the crust with maple syrup and bake a final 15 minutes.
