A crostata is an Italian dessert tart. It usually has a free-form crust, that gives the tart a very
rustic appearance, but some crostatas may be baked in a tart pan. Traditionally, the filling
could be fresh fruit, a fruit jam, or sweetened ricotta cheese. The pastry crust is pasta
frolla, a sweet short crust pastry made of flour, sugar, and butter.
This recipe uses fresh blueberries and peaches for the filling, but you can make it with all
blueberries, or all peaches, or a combination of other berries or stone fruits, such as
plums or apricots.
1-1/2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup unsalted butter
3 tablespoons ice cold water
1 pint fresh blueberries
2 peaches, peeled and sliced
1/4 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
Pinch of salt
1/2 tablespoon lemon juice
Egg wash: 1 egg yolk, beaten with 1 tablespoon water
Coarse sugar for sprinkling on dough
To make the crust:
In a food processor, combine flour, salt, and sugar.
Pulse in butter until mixture looks like cornmeal.
Add just enough water until dough starts to come together.
Flatten into a disk, wrap, and refrigerate about 30 minutes.
To make the fruit filling:
In a large bowl, combine the sugar, flour, cinnamon, and salt.
Add the blueberries, sliced peaches, and lemon juice.
Gently toss to coat the fruit with the mixture.
Preheat oven to 375° F.
On a lightly floured piece of parchment, roll the dough into a 12-inch circle.
Place the fruit in the center of the dough circle, leaving a 2-inch border all around.
Gently fold the dough border up and around the edges of the filling.
Carefully slide the paper with the crostata onto a baking sheet.
Brush the top of the dough with the egg wash.
Sprinkle some coarse sugar over the dough border.
Bake for 40 minutes.
Remove from oven and cover dough with foil to prevent burning.
Return to oven and bake additional 5 to 10 minutes.
Transfer crostata with paper to a wire rack to cool.
Top each serving with a dollop of whipped cream or a scoop of ice cream.