Prep 15 mins
Cook 30 mins
The crostata dough is basically used for a rustic tart. It can be filled with almost any kind of fruit filling. It is particularly good with figs or berries or combination thereof.
- 8 ounces unsalted butter
- 2 cups flour
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1⁄4 cup ice water
- 1⁄4 teaspoon cinnamon
- 2 tablespoons sugar, mixed with the cinnamon
- Cut butter into 1/2 inch pieces and put in freezer.
- Put dry ingredients in cuisinart and pulse to mix.
- Add butter, pulse until you have pea sized bits of butter.
- With machine running add water and stop BEFORE you have a solid mass.
- It should be crumbly.
- Dump out, divide in half and form each half into flat disks.
- Wrap in plastic and refrigerate for at least 1 hour.
- Roll dough into a rough circle and place on sheet pan with parchment.
- Sprinkle pastry with 1/2 the cinnamon sugar.
- Place fruit filling in center 2/3 of pastry, sprinkle with remaining cinnamon sugar.
- Fold sides 1/3 of the way in toward center all the way around, leaving a 2/3 of the fruit exposed.
- With your thumb press down on the outside edge of the pastry circle to seal.
- Baked at 400 until pastry is nicely browned.
This is easy and delicious. I've used figs and raspberries, peaches and nectarines, all mulberries etc. Lovely dough. Nice and light and flaky if you don't overwork it. Sometimes I leave the cinnamon out and sometimes I give the pastry an egg wash too. Not so rustic, but I like it.