From the Barefoot Contessa At Home cookbook. She says her friends George Germon and Johanne Killeen had it in their cookbook, Cucina Simpatica, made with apples. She decided to try her own variation with summer fruit. It's juicy and makes a sweet and perfect light summer dessert! Enjoy!
Pastry(makes 2 crostatas)
- 2 cups all-purpose flour
- 1⁄4 cup white sugar
- 1⁄2 teaspoon kosher salt
- 1⁄2 lb cold unsalted butter, diced (2 sticks)
- 6 tablespoons ice water (3 ounces)
- 1 lb ripe peach, peeled
- 1⁄2 lb ripe plum, unpeeled
- 1 cup fresh blueberries
- 1 tablespoon all pupose flour plus 1/4 cup flour
- 1 tablespoon white sugar plus 1/4 cup sugar
- 1⁄4 teaspoon orange zest, grated
- 2 tablespoons orange juice (preferably fresh squeezed)
- 1⁄4 teaspoon kosher salt
- 4 tablespoons cold unsalted butter, diced (1/2 stick)
- Place flour, sugar, and salt in food processor. Pulse a few times to combine. Add butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12-15 times till butter is size of peas.
- With motor running, add the ice water all at once through the feed tube. Pulse a few more times to combine, but stop just before the dough comes together.
- Turn dough out onto a well floured board, roll into a ball, cut in half, and form into 2 flat disks. Wrap disks in plastic wrap and chill for at least an hour in fridge.
- If you want only one crostata, freeze the second one.
- Preheat the oven to 400*F. Line a sheet pan with parchment paper.
- Roll pastry into an 11" circle on a lightly floured work surface. Move it to the sheet pan.
- Cut peaches and plums in wedges, place in bowl with blueberries. Toss with 1 tbls. of the flour, 1 tbls. of the sugar, orange zest, and orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2" border.
- Combine the 1/4 cup flour, 1/4 cup sugar, and salt in food processor and add the butter. Pulse until 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 the crostata for 20-25 minutes, until crust is golden and fruit is tender. Let the crostata cool for about 5 minutes. Use 2 large spatulas to move it to a wire rack.
- Serve warm or at room termperature. Enjoy!