Nectarine, Lavender and Almond Crostata

After a teeny tiny blogging hiatus over the summer holiday, I’m back in the game with one hella delayed but much loved recipe. Much loved because this Nectarine, Lavender and Almond Crostata is ridiculously easy to make and looks super impressive. Hella delayed because I haven’t blogged for over a month – but we’ll let bygones be bygones and start 2016 off with one of my favourite things ever – a crostata. Perfs.

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As an enthusiastic encourager of afternoon tea (even in blazing summer heat), I made this crostata with my best friend and sister one afternoon during our summer holiday. We pulled it together in under 20 minutes, even with lots of forcing my friend to do some unpaid hand modelling and explaining that “it’s rustic, it’s rustic” when the pastry started melting in between. I hope you enjoy this one as much as we did!

Cooking time: 30-40 minutes Prep time: 20 minutes Makes: 1 crostata with 12 servings

You will need…

The Pastry

  • For the best ever shortcrust pastry, I use Donna Hay’s recipe. Or you could use good, all-butter store bought shortcrust pastry like I did for this one!
  • 1 tbsp sugar
  • 1 egg, beaten (for glaze)

The Filling

  • 3 nectarines, pitted and thinly sliced
  • 2 tbsp lavender buds
  • 1 tbsp lemon juice
  • 1 tsp corn starch


  • 125ml ground almond
  • 60ml sugar
  • 1 egg
  • 3 tbsps butter, melted
  • 1 tsp vanilla extract

Serve with flaked almonds.

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  • Preheat your oven to 200°C.
  • Prepare the filling: place the sliced nectarines, lavender buds and lemon juice into a bowl. Coat the mixture with the corn starch and set aside.
  • Make the frangipane: beat an egg in a medium sized bowl. Place the ground almonds, sugar, melted butter and vanilla extract into the beaten egg mixture and stir to combine.
  • Pour the frangipane over the nectarine mixture and set aside.
  • Roll out the crust: place the pastry onto a piece of wax paper or onto a floured surface. Using a rolling pin, roll out the dough into a circular shape of (approximately) 30cm.
  • Place the nectarine and frangipane mixture on top of the rolled out pastry, leaving 5cm open around the edge of the pastry.
  • Fold into a crostata: choose one edge of the pastry and pull towards the middle mixture. Slowly spin the crostata around and pull in the pastry’s edges bit by bit, until the final piece of dough has been folded onto your first fold.
  • Brush the crostata with a beaten egg and sprinkle sugar onto the edge of the folded pastry.
  • Bake for 30 minutes or until golden-brown and caramelised.
  • Once the crostata is done, allow to cool on a cooling rack before slicing to eat. Sprinkle flaked almonds over and enjoy!

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1 Comment

  • Reply cookingwithshy


    February 12, 2016 at 2:31 am
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