Fruit Crostata and How to make the Perfect Pie Crust |
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
- 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
- For the pastry:
- 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.
- While the food processor is running add all the water at once and mix until it looks like in picture B.
- Remove the dough onto a floured surface and roll it into a ball.
- Divide into two equal halves and flatten to a disk. See picture C.
- Refrigerate the disk dough for at least one hour.
- Freeze or refrigerate the second disk dough for another occasion.
- For the filling:
- Preheat the oven to 450 F and line a baking sheet with parchment paper. Set aside.
- Toss the fruit with flour, sugar, orange juice and zest. Set aside.
- For the streusel:
- 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.
- Assembly:
- Roll the dough into a 11 inch (27 cm) circle. Transfer onto the prepared baking sheet.
- Fill evenly with fruit mixture, leaving a 1½ inch rim.
- Sprinkle the streusel on top.
- Fold the rim over the fruit mixture and baste the dough rim with the egg wash. Sprinkle with almonds.
- Bake for 20 to 25 minutes, unitl the fruit is tender and the Crostata has a golden color.
- Serve Crostata warm or at room temperature.
-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/
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