I don’t know at what point I got the inspiration to make this. I’m not one of those people who go ga-ga over summer fruit. I pretty much prefer a chocolate dessert any time of the week (or year). And the work involved in making a crust, rolling it out, refrigerating – usually too much for my lazy self. But I went to the farmers market this past Sunday and OD’ed on my fruit purchases. There were just so many different kinds of plums. And nectarines, and peaches, oh my! Or maybe it was the barrage of emails I was getting about galettes (french for crostata) from other food bloggers. This may be a good time to mention what this thing is: a free form pie. A rustic dessert that can be filled with pretty much any fruit of choice. Anywho, I thought, now is the time. Except making the crust wasn’t the labor intensive part…cutting all this fruit was! The peaches were fine but the plums and nectarines were impossible to pit without turning it into mush. So, you have to cut out each wedge, one by one, with an exact motion away from the pit in order to get decent slices. This is an example of how not to fill the dough: on the wooden board where you roll it out as opposed to on the parchment paper itself. Transferring it to the parchment paper lined baking sheet was a nightmare. It got so wet and soggy from the fruit juices that we (my sister and I ) just barely made the transfer without turning the whole thing into a giant fruity baked donut. This pastry has wonderful buttery crumb topping. And the crust is perfect in its simplicity. No vanilla, no cinnamon. Just pure butter, sugar, flour (and a bit of salt). Keeps me coming back for more! Though I did not excel at the folding over and pleating part. And given this batch of fruit, it needed a bit more sugar for our taste. So, we topped it with some powdered sugar and served with a scoop of ice cream (white chocolate raspberry truffle to be exact). The day was coming to an end by the time I got around to taking these pictures, so the only sun filled surface left was the kids’ toy chest. I think that’s ok. As long as you can see the food, right?Recipe just barely adapted from Ina Garten. Keep in mind, this makes two crostatas so if you planning on freezing the other dough for later, make sure to cut down the prepared fruit by half. I only pictured one here since the other one came out not so pretty from the transfer.
For the pastry
- 2 cups all-purpose flour
- 1/4 cup granulated or superfine sugar (I use raw sugar, just give it a whir in the food processor beforehand)
- 1/2 teaspoon kosher salt
- 1/2 pound (2 sticks) cold unsalted butter, diced
- 6 tablespoons (3 ounces) ice water
For the filling:
- 1 pound firm ripe peaches, unpeeled
- 1 pound firm ripe plums, unpeeled
- 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:
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. 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.