Summer Fruit Crostata
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
55
Spice
59
Sweetness
45
Sourness
46
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
All-Purpose Flour (divided)1 tsp
Kosher Salt1 tbsp
Granulated Sugar (divided)1 tsp
Orange Zest (grated)2 tbsps
Freshly Squeezed Orange JuiceDirections:
1
Watch how to make this recipe
2
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade
3
Pulse a few times to combine
4
Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour
5
Pulse 12 to 15 times, or until the butter is the size of peas
6
With the motor running, add the ice water all at once through the feed tube
7
Keep hitting the pulse button to combine, but stop the machine just before the dough comes together
8
Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks
9
Wrap the disks in plastic and refrigerate for at least 1 hour
10
If you only need 1 disk of dough The other disk of dough can be frozen
11
Preheat the oven to 450 degrees F
12
Line a baking sheet with parchment paper
13
Roll the pastry into an 11-inch circle on a lightly floured surface
14
Transfer it to the baking sheet
15
For the pastry (makes 2 crostatas)
16
Cut the peaches and plums in wedges and place them in a bowl with the blueberries
17
Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice
18
Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border
19
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
20
Add the butter and pulse until the mixture is crumbly
21
Pour into a bowl and rub it with your fingers until it starts to hold together
22
Sprinkle evenly over the fruit
23
Gently fold the border of the pastry over the fruit, pleating it to make an edge
24
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender
25
Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack
26
Serve warm or at room temperature