Don’t expect to lose weight eating this rustic dessert. The secret to a great crostata is to use butter in the pastry–lots of it. A crostata is an Italian tart, or pie, traditionally made with a buttery crust and filled with jam, pastry cream or fresh ricotta.
This version uses fresh fruit piled in the middle of a round of pastry instead. It is fast and easy and honestly, one of the best desserts I have ever had. Get it out of my kitchen, quick. It is irresistible.
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 Tbsp. sugar
- 1/2 tsp. salt
- 3/4 cup chilled unsalted butter, cubed
- 1 large egg
- 1 Tbsp. milk
Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours. This can be made a couple of days ahead and stored in the frig.
- 2 cups fresh or frozen blueberries
- 1 – 2 ripe peaches, peeled and sliced
- juice and zest of 1 organic lemon
- 2 tablespoons sugar
- 2 teaspoons all-purpose flour
(Don’t leave this out–it makes this dessert!)
Preheat your oven to 375 degrees F.
To make the filling: combine the blueberries, peaches, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.
Roll the dough out on a lightly floured surface into a 14 inch disc about 1/4 ” thick. Transfer to a baking sheet. (I use a sturdy pizza pan.) Mound the fruit mixture in the middle. Brush the edges of the pastry with the beaten egg white. Gently fold the edge of the crust over the filling, leaving the fruit exposed. Pinch to repair the dough if there are any cracks. Brush with the remaining egg white. Sprinkle with sugar. Bake in a preheated 375 degree F. oven for 30 to 40 minutes until crust is golden brown and fruit is bubbly.