Ina Garten Summer Fruit Crostata Recipe
Are you looking for a perfect dessert? Try this Ina Garten Summer Fruit Crostata Recipe. It is simple and very tasty.
Ingredients
- 2 cups all-purpose flour.
- 1/2 teaspoon kosher salt.
- 1 tablespoon granulated sugar.
- 1/2 pound cold unsalted butter.
- 1/4 cup ice water.
- 1 pound firm plums.
- 1 pound firm peaches.
- 1/4 cup flour for filling.
- 1/2 cup granulated sugar filling.
- 1/4 teaspoon kosher salt filling.
- 1/4 teaspoon ground cinnamon.
- 4 tablespoons cold unsalted butter filling.
- 1 egg mixed with water.
Instructions
Make the Pastry Dough
- Put flour, salt, and sugar in processor. Add cold butter cubes to the mix. Pulse until it looks like peas. Pour in the ice water slowly. Pulse until the dough comes together.
Chill the Dough
- Dump the dough onto a board. Shape it into a flat disk. Wrap it tightly in plastic wrap. Put it in the fridge. Let it rest for one hour.
Prepare the Fresh Fruit
- Wash your peaches and your plums. Cut them into thick wedges. Do not peel the fruit skins. Put them in a big bowl. They look so colorful and fresh.
Mix the Fruit Filling
- Add sugar and flour to fruit. Add salt and some cinnamon too. Toss everything gently with your hands. Make sure all fruit is coated. This creates a sweet syrup.
Roll Out the Dough
- Flour your counter and rolling pin. Roll dough into an 11-inch circle. It does not have to be perfect. Move it to the baking sheet. Use parchment paper for no sticking.
Add the Fruit Center
- Pile the fruit in the middle. Leave a wide border of dough. Leave about 1.5 inches of space. Keep the fruit in a heap.
Fold the Dough Edges
- Fold the dough over the fruit. Make small pleats as you go. The center will stay open. This is the "rustic" crostata look. It looks very professional and nice.
Add Butter and Egg Wash
- Drop small butter bits on fruit. Brush the dough with egg wash. Sprinkle the crust with extra sugar. This makes it golden and crunchy.
Bake Until Golden Brown
- Heat oven to 450 degrees F. Bake for 20 to 25 minutes. The crust should be dark brown. The fruit juices will bubble up. Let it cool before you slice.
Notes
- Use very cold butter for crust.
- Do not overmix the pastry dough.
- Keep the fruit pieces quite thick.
- Use firm fruit so it stays.
- Always use parchment paper on pans.
- Chill the dough before you roll.
- Sprinkle coarse sugar on the crust.
- Serve it with vanilla ice cream.
- Let it cool to set juices.
- Do not peel the fruit skins.