late summer crostata

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 Good morning.

I thought I'd share a little something before summer is all but a memory.  We ate and froze and baked with a bushel of peaches recently.  With a cup of our frozen blueberries from earlier in the summer this late summer crostata came together quite naturally.

I like crostatas because they are like open faced pies, less perfect and more  rustic.

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Crostatas can be made with any fruit, really, that you have on hand.

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Late Summer Crostata

 

Ingredients

  • For the pastry (makes 2 crostatas)
  • 2 cups all-purpose flour
  • 1/4 cup granulated or superfine sugar
  • 1/2 teaspoon kosher salt
  • 1/2 pound (2 sticks) cold unsalted butter, diced
  • 6 tablespoons (3 ounces) ice water

For the filling (makes 1 crostata):

  • 1 pound firm ripe peaches, peeled
  • 1/2 pound firm ripe black plums, unpeeled
  • 1/2 pint fresh blueberries
  • 1 tablespoon plus 1/4 cup all-purpose flour, divided
  • 1 tablespoon plus 1/4 cup granulated sugar, divided
  • 1/4 teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced
Recipe adapted from Ina Garten

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For the pastry:

Directions

Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.

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Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the 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.

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(Get those fingers out of there!)

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

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Enjoy the late summer bounty!

 

the sleepy time gal