Summer Fruit Crostata Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water
For the filling (makes 1 crostata):
1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced
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Directions: |
Directions:For the pastry:
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together.
Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
For the pastry (makes 2 crostatas).
For the filling:
Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit.
Gently fold the border of the pastry over the fruit, pleating it to make an edge. I like to brush the folded over crust with a little milk or water to ensure it browns nicely.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender.
Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is a simple way to make a pie without a lot of fuss. You don't need to make your own pastry. Just use a pre-made pie crust from Pillsbury or Trader Joe's to save time.
You don't need to add the crumbles on top of the fruit, if you prefer not to.
If you like, you can sprinkle a little sugar on the crust after you have brushed on the egg or water for browning. It will give it a pretty sheen and will look a little more professional.
It is best to make it on a sheet of parchment paper, which has been placed on your baking sheet in order to save cleanup time. I hate to scrub baking sheets with sticky residue from your baked dish. Anything to save time!
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