Rustic Nectarine and Raspberry Crostata


I love this recipe.  I eat it for breakfast, lunch, dinner, snack?  But seriously, this is an amazing breakfast if you crave a little sweet in the morning as so many do.  If not, serve it with ice cream as dessert.


1 pie crust

4 medium nectarines, pitted and cut into slices

1/2 pint raspberries, blueberries, or blackberries 

1/4 cup sugar

juice of one lemon

1 egg beaten

Preheat an oven to 375 degree.  Roll out basic pie dough into a flat circular roughly 14 inches round.

IMG_1692Transfer to a baking sheet.  In a large bowl mix together nectarines and raspberries, 1/4 cup sugar and the juice of one lemon.

IMG_1690Carefully spoon the fruit mixture into the center of the dough circle.  Now, the key in this title is rustic. This means nothing has to be fancy or perfect because it is…well you know, rustic.   With that being said, fold the sides of the dough up to the center.


Brush the outside of the dough with a beaten egg and bake in the oven for 35 minutes , until golden brown.  NOTE: A large amount of the liquid will spill out, this is inevitable.  But remember….it’s rustic. 🙂

IMG_1699See liquid spillage…rustic.

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