SUMMER FRUIT CROSTATA RECIPE BY TASTY

Summer Fruit Crostata Recipe by Tasty image

Provided by Tasty

Time 1h50m

Yield 6 servings

Number Of Ingredients 10

¾ cup all purpose flour, divided, plus more for dusting, plus 2 tablespoons
¾ cup whole wheat flour
½ teaspoon kosher salt
6 tablespoons unsalted butter, cubed and chilled
3 tablespoons cold water
6 oz blackberry, halved
6 oz cherry, pitted and halved
6 oz peach, pitted and thinly sliced
¼ cup sugar, plus more for sprinkling
1 large egg, beaten

Steps:

Make the crust: In a large bowl, mix together ¾ cup (95 g) all-purpose flour, the whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough is shaggy.
Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap with plastic wrap. Refrigerate for 30-60 minutes.
Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
While the dough is resting, make the filling: In a medium bowl, combine the blackberries, cherries, peaches, sugar, and remaining 2 tablespoons of flour. Toss to coat the fruit.
Assemble the crostata: On a lightly floured surface, roll the dough out to a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
Spoon the fruit filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg and sprinkle with sugar.
Bake for 45-50 minutes until the crust is golden brown.
Let cool for 10-15 minutes before slicing and serving.
Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 43 grams, Fat 13 grams, Fiber 4 grams, Protein 6 grams, Sugar 15 grams