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