Fall Fruit Crostata
2015-10-22 12:48:38
Makes 2 crusts, save one for another time.
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Ingredients
- 2 cups All purpose flour
- 1/4 cups Granulated sugar
- 1/2 tea. Kosher salt
- 8 oz. Cold unsalted butter, diced.
- 6 tbsp. Ice water
Filling - enough for 1 crostata
- 1 lb. Firm, ripe peaches, peeled
- 8 oz. Firm, ripe black plums, unpeeled
- 1/2 pint Fresh blueberries
- 5 tbsp. All purpose flour
- 5 tbsp. Sugar
- 1/4 tsp. Grated orange zest
- 2 tbsp. Freshly squeezed orange juice
- 1/4 tsp. Kosher salt
- 4 tbsp. Cold unsalted butter
Instructions
- 1. Mix dough as pie crust, divide into 2 balls and flatten into disks.
- 2. Refrigerate for at least an hour.
- 3. Roll pastry into an 11" circle on a lightly floured surface.
- 4. Transfer to parchment lined sheet pan.
- 5. Let crust rest in cooler for 1/2 hour.
- 6. For filling, cut peaches and plums into wedges. Mix with blueberries and 1 tbsp. each flour and sugar.
- 7. Combine 4 tbsp. flour, 4 tbsp. sugar, zest, juice and salt in the bowl of a food processor fitted with a steel blade.
- 8. Add butter and pulse till crumbly.
- 9. Place fruit in the center of pie crust, leaving about 2" around the edge of pie crust.
- 10. Sprinkle flour/sugar mixture evenly over fruit.
- 11. Gently fold the border of the pastry over the fruit, pleating to use extra dough. The center should be open with fruit covered with sugar mixture.
- 12. Bake the crostata in 375 degree oven for 20-25 minutes until crust is golden and fruit is tender.
- 13. Let cool for 5 minutes then transfer to wire rack. Serve warm or at room temp.
Notes
- Each crust is about 11 oz.
- If using apples, use 1 lb. of mixed apples and lemon-juice and zest instead of orange.
- Nuts, such as almonds, may be added to sugar/flour mixture. 1/4 cup.
Adapted from Barefoot Contessa
Adapted from Barefoot Contessa
Wisconsin Local Food https://wisconsinlocalfood.org/
Fall Fruit Crostata