Nectarine and Blueberry Crostata

Playing good cop bad cop! I’m having some problems with my site server; it’s been a week, its loading very sloooooooowly (sorry about that), now it got slightly better. On top of that, yesterday out of nowhere my main computer (my baby) started to turn itself off and the fan was running non-stop. I called Apple support and tried to describe what was going on. The lady on the other side advised me to take the computer back to the store and have somebody to have a look at it. Not a biggie right? Wrong! Here’s the thing, when I’m upset or scared I break in hives. So it was not a surprise when I started to itch and a big rash appeared on my neck, here I was scratching my neck and thinking “ okay, think positive, its nothing, they will look at it and tell you there is nothing wrong with your baby”. Then my lovely, adorable, husband came to me and said:

Him -“When the fan start to work non stop its not a good sign”.

-Okay…. Now my rash is even bigger.

Me -Please stop talking and unhook the computer and get ready to go.

At the store this girl started to ask me if I have an appointment (and I don’t) so in a very sweet and delicate way I tell her I don’t but it’s an emergency. She didn’t even look at me and said – there’s nothing I can do for you, you need to make an appointment.

Me – Sure, can I make one appointment for now?

Her – No, today we are done with appointments.

Who am I kidding? People here eat “sweet and delicate” for breakfast. So I go back to my husband sitting patiently holding the computer and tell him that we have to come back another day with an appointment. He gives me a smile and say: – Come with me and learn.

He look to the girl put the computer down and say in a slightly louder voice: – I paid loads of money for this computer, and protection plan and I want to feel ‘protected’ right now! So I’m not going anywhere until somebody makes me feel that the money I spent was worth something. And like magic she started to fill in my details to get the computer checked. Lesson of the day: “Sweet and delicate” should never leave the house without “bad ass” partner. And here I have something to make life sweeter.

Nectarine and blueberry Crostata

For the pastry (makes 2 crostatas)

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 pound (2 sticks) cold unsalted butter, diced
• 6 tablespoons (3 ounces) ice water

For the filling (makes 1 crostata):

• 1 pound firm ripe nectarines
• 1/2 pint fresh blueberries
• 1 tablespoon all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon grated orange zest

For the crumble on top of the fruits:

• ¼ cup all purpose flour
• ¼ cup of granulated sugar
• 4 tablespoons (1/2 stick) of cold unsalted butter, diced.

Directions:

For the pastry:

Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough the other disk of dough can be frozen. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.

For the filling:

Cut the nectarines in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 2 tablespoons of sugar and the orange zest. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.

For the crumble:

Combine the ¼ cup flour, the ¼ cup sugar in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge. Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, and then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.