| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 50 min |
| Yield: | One 9-inch crostata |
| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 50 min |
| Yield: | One 9-inch crostata |
Ingredients
- 1 1/2 cups all-purpose flour, plus more for dusting
- 3 tablespoons sugar, plus more for sprinkling
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into small cubes
- 1/4 cup plus 1 tablespoon very cold buttermilk
- 1/4 cup plus 1 tablespoon very cold heavy cream
- 3 cups diced fresh or frozen (not thawed) fruit such as mangoes, peaches, whole blackberries or blueberries
- 3 to 6 tablespoons sugar (depending on the sweetness and ripeness of the fruit)
- 1/2 teaspoon cornstarch, mixed with 1 teaspoon cold water
- 1/2 teaspoon finely grated lemon or lime zest
- 1 tablespoon fresh lemon or lime juice
- Pinch of kosher salt
Instructions
- Make the dough: Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers, two knives or a pastry cutter until the mixture resembles coarse meal. Slowly add the buttermilk and cream and gently mix, using your fingers or a fork, until the mixture just comes together. (Alternatively, combine the flour, sugar, baking powder, baking soda, salt and butter in a food processor and pulse a few times. Add the buttermilk and heavy cream and pulse until the dough just comes together.)
- Transfer the dough to a lightly floured surface and sprinkle a bit more flour on top. Lightly flatten the dough using a rolling pin or your hands, fold it over and flatten again. Fold it over once more, then wrap in plastic wrap and refrigerate until chilled, at least 30 minutes and up to 2 days.
- Make the filling: Combine the fruit and sugar in a large bowl and let sit at room temperature until the juices begin to release, about 30 minutes. Transfer the mixture to a saucepan and bring to a boil over high heat. Add the cornstarch slurry, bring to a boil and cook until the mixture thickens, about 1 minute. Remove from the heat and stir in the citrus zest and juice and salt.
- Assemble the crostata: Preheat the oven to 375˚. Line a baking sheet with parchment paper or aluminum foil. On a floured surface, roll the dough into a 12-inch round, 1/4 inch thick. Transfer the dough round to the prepared baking sheet. Fill the center with the fruit filling, leaving a 2-inch border. Gently fold the border over the fruit, leaving the center exposed, and pleat the border to make a circle. Sprinkle sugar evenly over the dough.
- Bake until the crust is golden brown and the fruit is bubbling, about 30 minutes. Let cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1948 |
| Total Fat | 67 g |
| Saturated Fat | 40 g |
| Carbohydrates | 321 g |
| Dietary Fiber | 13 g |
| Sugar | 168 g |
| Protein | 28 g |
| Cholesterol | 197 mg |
| Sodium | 1950 mg |
| Serving Size | 1 of 1 servings |
| Calories | 1948 |
| Total Fat | 67 g |
| Saturated Fat | 40 g |
| Carbohydrates | 321 g |
| Dietary Fiber | 13 g |
| Sugar | 168 g |
| Protein | 28 g |
| Cholesterol | 197 mg |
| Sodium | 1950 mg |
Reviews
I have made this many times with rhubarb and it’s simple, looks beautiful, and is delicious!
I’m sure it’s delicious but this was not so easy to put together, the blueberries were quite runny and the dough melted so quickly it was hard to work with. I’m sure tasty …
No stars yet because I’m in the middle of making it. Just wanted to say that with blueberries there seems to be a lot of liquid. I’m definitely not using all the liquid or the pastry will be wet.
I have tried this twice, once with fresh peaches, once with fresh berries. Both times-delicious! I love the crostata look-rustic and much more forgiving then an pie.