Summer Fruit Crostata

Using fresh fruit in desserts in summer just seems magical.  They are so juicy, sweet and delicious, needing only a small sprinkling of sugar.  Crostata's fulfill our craving for pie while not masking the natural sweetness of the fresh fruit.  It's the perfect after dinner treat!

You can choose to make this using your favorite pie crust recipe or try the recipe given.  The pastry recipe makes enough for 2 crostata while the filling recipe is for 1.  If you decide against making 2, just throw half of the pastry in a freezer-safe bag in the freezer for up to 60 days and thaw in the refrigerator for 24 hours before using.  This way you'll be able to throw together a dessert on a whim!

Summer Fruit Crostata
source: lightly adapted from Barefoot Contessa At Home
Makes:  1 9-inch crostata

Pastry {enough to make 2 crostatas}
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 cup {2 sticks} unsalted butter, diced
6 Tablespoons ice water

Filling {enough to make 1 crostata}:
1 pound firm, ripe peaches, peeled {boil for 30 seconds and then peel}
1 cups sweet cherries, that have been halved and pitted
1/2 pint fresh blueberries
1/4 cup + 1 Tablespoon all purpose flour, divided
1/4 cup + 1 Tablespoon granulated sugar, divided
1/4 teaspoon grated orange zest
2 Tablespoons freshly squeezed orange juice
1/4 teaspoon salt
4 Tablespoons cold unsalted butter, diced

To Make The Pastry:  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 pulse 12-15 times, or until butter is the size of peas.  With the motor running, add the ice water all at once through the feed tube.  Pulse until the dough comes together.  Turn dough out onto a floured counter and roll into a ball.  Divide in half, and form each half into a flat disc.  Wrap the discs in plastic wrap and refrigerate at least an hour.

Preheat the oven to 450 degrees Fahrenheit.

Roll the pastry into an 11-inch circle on a lightly floured counter.  Transfer it to a baking sheet lined with parchment paper.

To Make The Filling:  Cut the peaches into wedges.  Place all the fruit in a large bowl and toss with the 1 Tablespoon flour, 1 Tablespoon sugar, the orange zest and the orange juice.  Place the mixed fruit on the prepared pastry dough, leaving a 1 1/2 inch border.

Combine the remaining 1/4 cup flour, 1/4 cup sugar and salt in a bowl.  Add the diced cold butter and rub between your finger tips until the butter is the size of peas and the mixture starts to hold together.  Sprinkle evenly over the fruit.

Gently fold the pastry border over the fruit, pleating to make an edge.

Bake the crostata for 20-25 minutes, until the crust is golden and the fruit is tender.  Let cool for 5 minutes, then, using 2 large spatulas, transfer it to a wire rack to continue cooling.

Serve warm or at room temp.

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  1. I dream of having enough home grown to make stuff like this someday from our harvest. :)

  2. Another really good and pin-able recipe!! I wish I had more fruit around. We had a lot of black-raspberries this year, but unfortunately with my fractured ankle, I didn't get out there fast enough to get extras. Next year!!

  3. Oh my goodness! This looks amazing! We have a peach vendor that usually sets up in our town every summer. I hope they are set up soon so I can make this!


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