Summer Fruit Crostata
6 portions (4oz) Rustic Tart Dough (see recipe)
1 1/2 cups fresh Blueberries
1 1/2 cups sliced fresh Strawberries
3 cups diced fresh Peaches
4 tbsp Granulated Sugar
2 tbsp All Purpose Flour
Roll each tart dough portion out to a 12 inch circle. In a bowl, toss fruit with sugar and flour. Place 1 cup of fruit in center of each dough circle. Fold edges of dough in, leaving a 3 inch opening of fruit showing. Bake at 350 degrees for 15 minutes. Makes – 6 crostada
Rustic Tart Dough
1 pound Unsalted Butter (cold)
4 cups All Purpose Flour
1/2 cup Granulated Sugar
1 tsp Kosher Salt
1/2 cup Ice Water
Cut butter into ½ inch cubes and then chill. Butter must be very cold before using. Place flour, sugar and salt in food processor. Pulse several times to combine ingredients. Add butter and toss to coat with flour. Pulse mixture in short bursts until flour resembles small peas. With the food processor running, add the ice water and run until dough forms a rough looking mass. Turn dough onto work space and press together. Cover with plastic wrap and place in refrigerator to set up. Once set, divide into 4oz portions.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.