Saturday, July 17, 2010

Summer Fruit Crostata

Thanks to our friends Jason and Lisa, we have an abundance of peaches—yummy! I decided to try a variation of this recipe from Barefoot Contessa at Home. Don't be intimidated by the name! A crostata is a free-form pie, very easy and impressive at the same time. The original calls for plums, peaches, and blueberries; I used peaches and blackberries. The dough makes enough for two crostatas, so you can freeze one disk for later. Enjoy!

Summer Fruit Crostata
2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
1 cup butter, diced
6 Tbsp. ice water
1 1/2 lb. peaches, peeled and sliced
1/2 pint blackberries
1 Tbsp. plus 1/4 cup all-purpose flour
1 Tbsp. plus 1/4 cup sugar
1/4 tsp. orange zest
2 Tbsp. fresh orange juice (1/2 orange)
1/4 tsp. salt
4 Tbsp. butter, softened

1. Place flour and next 2 ingredients in food processor; pulse to combine. Gradually add in diced butter, pulsing until mixture resembles wet sand. Stream in ice water until a dough forms. Remove to a floured board, and divide into two disks. Wrap disks in plastic wrap, and freeze for 1 hour.
2. Remove one disk from freezer, and roll out. Place dough on a parchment paper-lined baking sheet.
3. Combine peaches, blackberries, 1 Tbsp. flour, 1 Tbsp. sugar, and next 2 ingredients. Spoon fruit mixture over dough, leaving a border.
4. Combine remaining 1/4 cup flour and 1/4 sugar, salt, and butter. Sprinkle mixture over top of fruit mixture.
5. Bake at 450° for 20 to 25 minutes or until done. Cool and then cut into wedges. (Andy recommends serving it with ice cream.)

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