Summer Fruit Crostata
featured in 8 Delicious Low Fat Desserts
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.
93% would make again
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 (95 g), divided, plus more for dusting, plus 2 tablespoons
- 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 (170 g), halved
- 6 oz cherry (170 g), pitted and halved
- 6 oz peach (170 g), pitted and thinly sliced
- ¼ cup sugar (50 g), plus more for sprinkling
- 1 large egg, beaten
Nutrition Info
- Calories 311
- Fat 13g
- Carbs 43g
- Fiber 4g
- Sugar 15g
- Protein 6g
Estimated values based on one serving size.
Preparation
- 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.
- 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.
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Bake for 45–50 minutes until the crust is golden brown.
- Let cool for 10–15 minutes before slicing and serving.
- Enjoy!
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