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Rustic Nectarine And Blackberry Crostata With Cornmeal Crust

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Rustic Nectarine And Blackberry Crostata With Cornmeal Crust

Ingredients

  • 1 2/3 cups all purpose flour
  • 1/4 cup polenta (coarse cornmeal)
  • 3 tablespoons sugar
  • 1 teaspoon (packed) grated orange peel
  • 3/4 teaspoon salt
  • 14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/3 cup (or more) ice water
  • 1/4 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 4 medium nectarines, each pitted and cut into 16 slices
  • 1 1/2-pint basket blackberries
  • 1/2 teaspoon vanilla extract
  • 1 egg, beaten to blend (for glaze)
  • raw sugar crystals
  • peach preserves, heated
  • vanilla ice cream
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