From: Pastry chef/co-owner Cynthia De Persio, Fascino Restaurant, Montclair, N.J. Yield: 6 servings. Pastry: 21⁄4 cups all-purpose flour 1⁄4 cup sugar 1⁄2 tsp. ground cardamom 1⁄4 tsp. salt 11⁄2 sticks unsalted butter (about 6 oz.) 31⁄2 to 4 Tbsp. cold water Filling: 1 pint blueberries 2 cups ripe nectarines, diced 3 Tbsp. sugar 2 Tbsp. cornstarch 1 egg yolk, beaten with cream 1 Tbsp. heavy cream 6 tsp. coarse raw sugar For pastry: Combine flour, sugar, cardamom and salt in a ...
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