Nectarine crostata

Ingredients

For the pastry

• 80 g butter
• 200 g flour
• 1/4 teaspoon salt
• 1 egg
• 4 tablespoons sugar
• 1 sachet vanilla sugar
• 2 tablespoons mineral water
• 1/2 sachet baking powder

For the filling

• 12 nectarines
• 10 tablespoons sugar
• 1 sachet vanilla sugar
• 1 tablespoon starch
• 50 ml water

To finish

• 1 sachet vanilla sugar

Preparation

1. Mix the butter with the flour, salt, sugar and baking powder until crumbly. Mix in the egg, then the mineral water, and knead briefly, just until the dough comes together. 2. Cover the dough and chill it for 30 minutes. 3. Wash the nectarines, leave them to drain and cut them into slices. Put them in a heavy-based pan with the sugar and vanilla sugar for the filling. Cook for 6 minutes, stirring gently, until they start to release their juices. 4. Dissolve the starch in 50 ml water and pour it over the fruit. Stir and cook for 1 more minute, until the juices thicken, then leave the filling to cool for 20 minutes. 5. Roll out the dough and place it in a tart pan with a removable base. Spoon the filling over the dough and fold the edges over the fruit. 6. Bake at 180°C for 30 minutes, until the edges are golden. Leave the crostata to cool for 45 minutes, then dust it with the remaining vanilla sugar.