Summer Fruit Crostata

For one 9 inch crostata, serves 8

You don’t need a special pan for this rustic, free-form tart. Feel free to use nectarines, plums, raspberries, or blueberries.

1 recipe Perfect Dough for Crostata (see below)
1 pint fresh blackberries
1 lb ripe peaches, pitted and in ¼” slices
¼ c unbleached APF
1 T cornstarch
2 t fresh lemon juice
⅔ c granulated sugar
1 large egg, beaten
Sanding or sparkling sugar for garnish

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment.

Flour a work surface and roll dough into a circle measuring 14” in diameter and ⅛” thick. Transfer dough to baking sheet. Chill crust while preparing the filling.

In a medium bowl, combine blackberries and peaches, adding flour, cornstarch, lemon juice, and sugar. Stir gently to distribute dry ingredients and coat fruit.

Mound fruit in the center of the disk of dough, leaving a 2” border. Fold the border up and over the edges of the fruit mound. Pinch decoratively to make a pleat. Brush dough with beaten egg and sprinkle with sanding sugar.

Bake until crust is golden and the fruit is bubbling, about 40 minutes. The underside of the crostata should also be browned. Transfer to a rack to cool for 15 minutes. Slice and serve warm or at room temperature, accompanied by vanilla ice cream or whipped cream.

Perfect Dough for Crostatas

For one 9 or 10 inch pie crust or crostata

Make this dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 2 months. I always make a double recipe and freeze one.

1 ¼ c unbleached all-purpose flour
2 T sugar
½ t Kosher salt
1 stick (4 oz) unsalted butter, cut into small cubes
3-4 T ice water

Place flour, sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour. You can also use a food processor, but be careful not to over process.

Sprinkle ice water, one tablespoon at a time, over the mixture, stirring to work in the water. You want dough to hold together, but not be too wet. Transfer to a floured work surface and gather the dough together to form a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes before using.