Summer Fruit Crostata

Show: Barefoot ContessaEpisode: Good Catch

Rated: 5 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
20 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 30 min
Inactive Prep: 1 hr 5 min
Cook: 20 min
Total:: 1 hr 55 min

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Ingredients

For the pastry (makes 2 crostatas)
2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water

For the filling (makes 1 crostata):

1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced

For the pastry:

Directions

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 toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.

For the filling:

Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.

Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

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Comments & Reviews

recipe Summer Fruit Crostata
Kelsey Thomaston, CT 08-30-2009
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Oh My God
Rated: 5 stars out of 5

This is to die for. I almost cried after baking it and taking a bite. I have to say that it's the best dessert I've ever had.... The middle was a bit gooey, but it wasn't a problem. I didn't want to use plums, so I used peaches and doubled up on the blueberries. I boiled the peaches and peeled the skin off before mixing it with the blueberries. The crust came of perfect and flaky, it just melted in your mouth. I finished it off with fresh whipped cream. For dinner, I made Ina's spaghetti and meatballs. Ina is my hero. Make this dessert - you won't be able to stop eating it. Read more
recipe Summer Fruit Crostata
Emi Poulsbo, WA 08-20-2009
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Something I did was wrong
Rated: 4 stars out of 5

I must admit I am not the hottest baker on the block. In the middle of the crostata my dough was not fully cooked. I don't... know how to cook it thoroughly without burning the edges. Oh well... maybe I'll try it again sometime. The flavors were really good and the crust (the part that was cooked) tasted really good!Read more
recipe Summer Fruit Crostata
Wendi Loveland , CO 07-27-2009
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Fantastic Summer Dessert!
Rated: 5 stars out of 5

I make this last night for a family party. I added some pitted bing cherries and some apple slices to make enough fruit to... use up both pastry discs. My family loved it and it came out as lovely as the picture, even in high altitude Colorado. Ina your fantastic!Read more
recipe Summer Fruit Crostata
Denise Aliso Viejo, CA 07-12-2009
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fabulous rustic pastry
Rated: 5 stars out of 5

I love this recipe. I use it whenever my peaches are ripe which is now. Try adding some cinnamon.
recipe Summer Fruit Crostata
Charlene Bonita Springs, FL 07-10-2009
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So good!
Rated: 5 stars out of 5

This recipe is to die for. I too struggled getting the crostata out of the baking sheet. I transferred it with the... parchment paper to the wire rack. My dinner was Rachael Ray's Delmonico Steak, Bobby Flay's Roasted Brussells sprouts with Pancetta, and Ina's Summer Fruit Crostata. What a treat. Read more
recipe Summer Fruit Crostata
Kathryn Prince Frederick, MD 07-08-2009
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Yummy - A bit hard to serve
Rated: 4 stars out of 5

I found this fruit 'pie' very good and my family liked it too. Since it is made on a sheet it is a bit harder to cut up... and serve than if it were made in a pie pan. I noticed on the TV episode that Ina and her guest shared it straight from the pan. To address some of the problems in previous comments: The fruit was not too juicy. I used nectarines (with skin on) and black plums. Both were firm and therefore easier to cut wedges off the pit. These would have been too underripe to take a bite out of, but were fine cooked. As far as trouble with the crust butter melting, make sure that your oven temp is at 450?F before putting the dish in. Perhaps get an oven thermometer to check it. Also have the filling and topping ready before you roll out the crust. Keep dough in the fridge when not working with it. I didn't use a food processor. I just cut the butter into the flour by hand with two butter knives like Mom did it. The ratio of flour to fat seemed a little heavy on the fat to me, so I was generous with the flour when rolling out. I would make this again. Read more