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Fresh Grape Crostata

desserts, fruits

1/4 cup hazelnuts
1 recipe hazelnut pastry dough
--large single-crust
2 tablespoons semolina
--or cornmeal
1 tablespoon cornstarch
1 large egg white
1/4 teaspoon salt
1/2 cup granulated sugar
1/3 cup golden raisins
2 1/2 cups seedless red and green grapes
confectioners' sugar; for dusting

1. Preheat oven to 350F. Lightly oil a large baking sheet with sides or coat it with nonstick spray. 2. Spread hazelnuts in a pie pan and bake for about 5 minutes, or until fragrant. Let cool. Finely chop and set aside. 3. Raise oven temperature to 400. 4. Place 2 overlapping sheets of plastic wrap on a work surface. Set dough in the center and cover with 2 more sheets of plastic wrap. Roll dough into a 12-inch circle. Remove top sheets of plastic and invert dough onto prepared baking sheet. Pull off plastic wrap. Sprinkle semolina (or cornmeal) over crust, leaving a 1 1/2 inch border. Set aside. 5. In a small bowl, mix reserved hazelnuts and cornstarch. 6. In a small mixing bowl, beat egg white and salt with an electric mixer on medium speed until soft peaks form. Gradually add sugar and beat until shiny. With a rubber spatula, fold hazelnut mixture into meringue. 7. Drop spoonfuls of meringue onto crust and gently spread over semolina. Sprinkle raisins over meringue. Arrange grapes over meringue. Fold border of crust over filling. 8. Bake for 25 to 30 minutes, or until crust is golden and grapes are puffed. With 2 large spatulas, transfer crostata to a large platter. Let cool. Just before serving, dust with confectioners' sugar. Serve warm or at room temperature.


270 calories per serving; 4 grams protein; 12 grams fat (2.2 grams saturated fat); 38 grams carbohydrate; 300 mg sodium; 6 mg cholesterol: 2 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 8 servings

Preparation Time: 0:00

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