August 17, 2010

Summer Fruit Crostata

When I make my flakey pastry dough, it makes five shells. This means I get two double crust pies and one pie bottom. Last time, I made butter tarts with the left over shell, and this time, I delved into the rustic pie or what Ina Garten calls a Crostata.

Hours before we had company for dinner, I pulled the pastry out of the freezer, let it thaw, threw in some fruit, loosely "closed" it and baked it. It was definitely rustic looking but something I would be proud to take as a dessert to a barbecue or picnic.

In mine, I used peach and blueberries because that's what I had on hand, but you could use any kind of pie filling and it would be great. Glad I have this quick and easy dessert in my back pocket for emergencies!


  • 1 flakey pie crust
  • 1 pound ripe peaches, peeled
  • 1 pint blueberries
  • 1 tbsp flour, plus 1/4 cup
  • 1 tbsp sugar, plus 1/4 cup
  • 1/4 tsp orange zest
  • 2 tbsp orange juice
  • 1/4 tsp kosher salt
  • 4 tbsp cold butter, diced


  • Preheat oven to 450 degrees and line a sheet pan with parchment paper.
  • Roll the pastry into a large circle on a lightly floured surface and transfer to sheet pan.
  • For the filling, cut the peaches into wedges and mix with blueberries. Toss them with one tbsp of flour, one tbsp of 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, 1/4 cup sugar, salt and butter. Using two knives or a pastry blender, cut the butter into the dry ingredients until mixture is crumbly. Rub 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 for 20-25 minutes until the crust is golden and the fruit is tender. Let cool for five minutes then use two large spatulas to transfer to a wire rack.
  • Serve warm or at room temperature.
Adapted from the Barefoot Contessa at Home

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