Kitchen Confidential

Crostada

SUMMER FRUIT CROSTATA RECIPE

Pate Brisee (pie dough)

All Purpose Flour   –  525g
Granulated Sugar  –  53g
Salt   –  11g
Butter, cold   –  263g
Whole Eggs  –   144g
Vanilla  –   4g

Combine flour, sugar, and salt. Cut in butter until it is the size of peas. Stream in the eggs and vanilla. Mix until dough forms.

 

Fruit Filling

Fresh Fruit   –  768g
Lemon Juice  – 5g
Vanilla Extract   –  2g
Granulated Sugar  –  199g
Cornstarch   –  25g
Salt  –  2g

Pour lemon juice and vanilla over fruit. Combine sugar, cornstarch, and salt. Toss with fruit, coating evenly. Place fruit mixture on a baking tray in a single layer. Bake at 350°F for 20-25 minutes.

 

To Make Crostata

Roll pie dough to approximately 2mm thickness. Using an upside down bowl, cut pie dough into 6” circles. Place a large scoop of fruit filling in the center of the circle. Bring the sides of the dough in, turn 90° and repeat. You should have 6 “petals”. Fold each down in the same direction. Brush with egg wash & sprinkle with turbinado sugar. Bake at 375°F for 25 minutes. Let cool a bit, eat, and enjoy!