Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Summer Fruit Crostata

Use up your fresh summer produce in this gorgeous summer fruit crostata. Try baking it on the grill for a delicious treat after an all-day cookout.

Total Time

1 hr 50 min

1 hr 50 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Total Time

1 hr 50 min

1 hr 50 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Ingredients

for 6 servings

  • ¾ cup
    all purpose flour, divided, plus more for dusting, plus 2 tablespoons (95 g)
  • ¾ cup
    whole wheat flour (95 g)
  • ½ teaspoon
    kosher salt
  • 6 tablespoons
    unsalted butter, cubed and chilled
  • 3 tablespoons
    cold water
  • 6 oz
    blackberry, halved (165 g)
  • 6 oz
    cherry, pitted and halved (170 g)
  • 6 oz
    peach, pitted and thinly sliced (170 g)
  • ¼ cup
    sugar, plus more for sprinkling (50 g)
  • 1 large egg, beaten
    Calories 337
    Fat 16g
    Carbs 43g
    Fiber 4g
    Sugar 15g
    Protein 6g

Estimated values based on one serving size.

Advertisement

Preparation

  1. Make the crust: In a large bowl, mix together ¾ cup (95 g) all-purpose flour, the whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough is shaggy.
  2. Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap with plastic wrap. Refrigerate for 30–60 minutes.
  3. Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  4. While the dough is resting, make the filling: In a medium bowl, combine the blackberries, cherries, peaches, sugar, and remaining 2 tablespoons of flour. Toss to coat the fruit.
  5. Assemble the crostata: On a lightly floured surface, roll the dough out to a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
  6. Spoon the fruit filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg and sprinkle with sugar.
  7. Bake for 45–50 minutes until the crust is golden brown.
  8. Let cool for 10–15 minutes before slicing and serving.
  9. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this