Summer Fruit Crostata
Recipe by CUESA’s Market Chef, Sarah Henkin for the Food Wise Booth.
INGREDIENTS:
2 cups plus 2 tablespoons all-purpose flour (we substituted 1 cup Eatwell Farm whole wheat flour)
1 tablespoon plus ¼ cup sugar, divided
¼ teaspoon salt
6 ounces cold, unsalted butter, grated or cut into small pieces
¼ to ½ cup ice water, as needed
5 cups of summer fruit, sliced (use plums, peaches, nectarines, apricots and/or berries)
1 egg, beaten
PREPARATION:
- Combine the flour, sugar, and salt in a mixing bowl with a whisk. Add the butter bit by bit, working it into the dry ingredients with your finger tips. When the dough resembles coarse corn meal, and the largest pieces of butter are the size of small peas, slowly add in the water, a couple tablespoons at a time, gently tossing the dough in the bowl. When the dough has just barely comes together, wrap it tightly in plastic and allow it to rest for 30 minutes.
- Toss stone fruit with ¼ cup sugar and 2 tablespoons flour. On a floured surface, roll out crostata dough into somewhat of a circle shape, about 1/16 of an inch thick. Place the filling on center leaving around an inc of crust around the edge of the circle. Fold the edge over to create your crust. Brush the crust with the beaten egg, top with more sugar if desired. Bake for 30-40 minutes, until crust is golden grown and fruit is bubbling. Serve on its own or with crème fraîche or ice cream.