Project K: Fruit Crostata

Fruit Crostata

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Fruit Crostata

I like to do a bit of baking on Friday’s, so I have something around to munch on over the weekend, or if we have visitors. This is such a yummy dessert, just note the few slices I had left when taking the photo’s for this recipe. It is so good that I couldn’t stop eating it! I can’t wait until summer to have fresh fruit for this recipe, but until then, frozen will have to do!

I did a bunch of fruit preserves last fall, and found some in the depths of my deep freeze the other day that needed to be used up and this recipe popped into my head. This one is based on the fruit crostata recipe (page 203) in Barefoot Contessa At Home, a wonderful cookbook by Ina Garten full of GREAT recipes. If you are looking to buy a new cookbook, you should definitely check this one out. It has delicious everyday recipes that you’ll make over and over again, as well as impressive food pics of most recipes.

Ina prepares her crostata with peaches, plums and blueberries which sounds delish, but I usually just use whatever I have on hand, and this time, it was raspberries, blueberries and peaches from last summer. And yes, in the style of Ina Garten, this recipe has tonnes of sugar and butter, so if you are on a diet, look away!!

Just a quick heads up before you go any farther, when making this crostata don’t expect to be eating it right away. The dough needs 1 hour in the fridge before assembly to bake.

Fruit Crostata

INGREDIENTS

for the pastry:
2 cups all purpose flour
1/4 cup granulated sugar
1/2 tsp salt
1 cup cold unsalted butter, diced
6 tbsp ice water
for the filling:
1 cup peaches, peeled and sliced
1/2 cup blueberries
1/2 cup raspberries
1 tbsp plus 1/4 cup all purpose flour
1 tbsp plus 1/4 cup granulated sugar
1/4 tsp grated orange zest
2 tbsp freshly squeezed orange juice
1/4 tsp salt
4 tbsp sold unsalted butter, diced

DIRECTIONS

for the pastry:
Place flour, sugar and salt in a bowl of a food processor fitted with a steel blade. Pulse a few time to combine. Add the butter and toss quickly (are carefully!) with your fingers to coat each cube of butter with flour.

Pulse 12-15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together.

Turn the dough out onto a well floured surface, roll into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least an hour. If you only need one dough, freeze the second disk for later.

for the Crostata:
Preheat the oven to 450〫. Line a sheet pan with parchment paper.
Roll the pastry into an 11 inch circle on a lightly floured surface. Transfer to the sheet pan.
Cut the peaches into wedges and place them in a bowl with the blueberries and raspberries. Toss with 1 tbsp of the flour, 1 tbsp of the sugar, the orange zest and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2 inch border.
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 clade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
Bake for 20-25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for five minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

Serves 6

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12/02/10

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