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

Yields one 9-inch crostata

1 recipe Perfect Dough for Crostata
1 pint fresh blackberries, or blueberries
1 lb ripe peaches, nectarines, or plums pitted and in 1⁄4” slices
1⁄4 c unbleached all-purpose flour
1 T cornstarch
2 t fresh lemon juice
2⁄3 c granulated sugar
1 large egg, beaten with
1 t water for egg wash
Sanding or sparkling sugar for garnish

Crumble

1⁄4 c flour
1⁄4 c sugar
4 T butter
1⁄8 t cinnamon (optional)

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 1⁄8” thick. Transfer dough to the 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. Don’t stress too much here; it’s a rustic tart and will look great when baked. Brush dough with beaten egg and sprinkle with sanding sugar.

Make crumble by combining ingredients in a small bowl. Use your hands or a pastry blender to incorporate dry ingredients into the butter until sandy and crumbly. Squeeze together to make crumbs. Sprinkle crumbs on top of crostata.

Bake until the 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

Makes 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 1⁄4 c unbleached all-purpose flour
2 T sugar
1⁄2 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.

Summer Fruit Crostata with Crumble Top