Fruit Crostata and How to make the Perfect Pie Crust
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Ingredients
  • For the pastry (makes 2 Crostatas)
  • 2 cups (240 g) flour
  • ¼ cup (48 g) sugar
  • ½ teaspoon kosher salt
  • ½ pound (2 sticks or 227 g) cold unsalted butter, diced
  • 6 tablespoons (3 ounces, 90 g or 90 ml) ice water
  • For the filling (makes 1 Crostata):
  • 1 pound firm ripe peaches, peeled, cut in wedges
  • ½ pound (450 g) firm ripe black plums, unpeeled, cut in wedges
  • ½ pint (300g) fresh blueberries
  • 1 Tablespoon flour
  • 1 Tablespoon sugar
  • ¼ teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • For the streusel:
  • ¼ teaspoon kosher salt
  • ¼ cup (30 g) flour
  • ¼ cup (48 g) sugar
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced
  • Topping for the rim:
  • sliced almonds
  • 1 egg yolk
Instructions
  1. For the pastry:
  2. In a food processor fitted with a steel blade mix together the flour, sugar and salt. Add the butter and mix until it looks like in picture A.
  3. While the food processor is running add all the water at once and mix until it looks like in picture B.
  4. Remove the dough onto a floured surface and roll it into a ball.
  5. Divide into two equal halves and flatten to a disk. See picture C.
  6. Refrigerate the disk dough for at least one hour.
  7. Freeze or refrigerate the second disk dough for another occasion.
  8. For the filling:
  9. Preheat the oven to 450 F and line a baking sheet with parchment paper. Set aside.
  10. Toss the fruit with flour, sugar, orange juice and zest. Set aside.
  11. For the streusel:
  12. In a food processor fitted with a steel blade mix together the flour, sugar and salt. Add the butter and mix until streusel form. Keep cold until further use.
  13. Assembly:
  14. Roll the dough into a 11 inch (27 cm) circle. Transfer onto the prepared baking sheet.
  15. Fill evenly with fruit mixture, leaving a 1½ inch rim.
  16. Sprinkle the streusel on top.
  17. Fold the rim over the fruit mixture and baste the dough rim with the egg wash. Sprinkle with almonds.
  18. Bake for 20 to 25 minutes, unitl the fruit is tender and the Crostata has a golden color.
  19. Serve Crostata warm or at room temperature.
Notes
-Use organic fruit that isn't overripe, otherwise the Crostata gets to mushy. -If you prefer a thicker crust roll the dough into a 9 inch circle and fill with less fruit. -Serve with vanilla ice cream or whipped cream (or both)
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/07/20/fruit-crostata-and-how-to-make-the-perfect-pie-crust/