Summer fruit are so wonderful. They taste so good that I usually don’t like to do anything to them, just eat them fresh as they are. Or, the worst thing I’ll do to them is make a fruit salad. This crostata is an exception. The buttery and flaky dough makes it so much fun to eat. And it is a lot of fun to make too.
Be warned: On a hot day, like today (91 F degrees), it might be a bit tricky to work with the dough since the butter warms up quickly and makes it difficult to roll the dough and transfer it to the baking sheet without tearing. I made it the morning, still in my PJ and drinking my coffee. Try a less hot day, or make it in the evening when the temperatures go down.
Crostata with Summer Fruit
Makes 6 servings (using half the dough)
For the dough (for 2 crostatas):
2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, diced
1-2 tablespoons ice water
For the filling (for 1 crostata):
1/4 pint blueberries/raspberries
1 tablespoons lemon juice
1 tablespoon all-purpose flour
1 tablespoon sugar
1/4 teaspoon grated orange zest, optional
For the pastry:
Put flour, sugar, and salt in the bowl of a food processor with a steel blade. Pulse a few times. Add butter and pulse a few times until the butter is the size of peas. With motor running, add the ice water. Keep pulsing just until the dough starts to form into a ball. Divide dough in half and turn out onto 2 pieces of plastic sheets and form 2 flat disks. Wrap disks in plastic and refrigerate for at least 1 hour.
(If you want to make only 1 crostata, freeze the other disk of dough).
Preheat the oven to 450 F degrees.
Line a 1-2 baking sheet/s with parchment paper.
Roll the dough into an 11-inch circle on a lightly floured surface. Roll around the rolling pin and transfer it to the baking sheet.
Make the filling:
Cut the peaches and plums in wedges and put in a bowl with the blueberries. Squeeze lemon juice.
In a separate bowl, mix the flour, sugar, orange zest, and lemon juice. Toss the fruits gently with the flour mixture. Place the fruits on the dough circle, leaving a 2-inch border. Fold the border of the pastry over the fruit, pleating it to make an edge.
Bake the crostata/s for 20 to 25 minutes, until the crust is golden at the edges.
Slide the crostata off the baking sheet onto a plate, or leave it on the parchment paper and slide on the countertop to cool for 5 minutes.