Although the calendar months technically dictate the changing of the seasons, I secretly think the real marker of a new season is based on what I’m eating… and in that scenario, stone fruit is definitely a season unto itself. Around this time of year my fruit bowl is overflowing with so many peaches, nectarines, apricots and plums that I have to get pretty creative to use them up (like with this salad, these crostini or any of these to-die-for recipes.) This crostata is my latest obsession, and I really can’t describe the magic that happens when its warm, caramelized crust comes into contact with a scoop of barely-melting vanilla bean ice cream. You have to discover for yourself. A crostata is perfect for those of us who are a little intimidated by making pie crust from scratch, since part of its charm is the “rustic” presentation – that is, perfection is not required. Just roll out the dough, fill it up with fruit and fold over the edges. Easy as…well, you know. Keep reading for more images and the recipe…
Stone Fruit Crostata
*serves 6 – 8
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cubed and chilled
- 1/4 cup ice water
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon finely grated orange zest
- 1 pound firm-but-ripe stone fruit, sliced into wedges – I used plumcots and nectarines, but peaches and plums are perfect, too.
- 2 tablespoons heavy cream
- turbinado sugar
- vanilla bean ice cream, for serving
- In a food processor, add the 1 1/4 cups of flour, 2 tablespoons of sugar and the salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Sprinkle on the ice water and pulse until the dough just barely comes together. Gather the dough and pat it into a disk. Wrap the dough in plastic and refrigerate until chilled, about 30 minutes.
- Preheat the oven to 425 and position a rack in the lower third. Line a baking sheet with parchment paper. Working on a lightly floured surface, roll out the disk of dough to a 12-inch round; transfer to the baking sheet. Chill the dough until firm, 15 minutes.
- Meanwhile, in a bowl, combine the remaining 1/4 cup plus 2 tablespoons of sugar with the cornstarch, cinnamon and orange zest. Add the fruit and toss well. Let stand, stirring occasionally, until the sugar is mostly dissolved, about 15 minutes.
- Arrange the fruit in the center of the dough, leaving a 1 1/2-inch border all around. Fold the edge of the dough up and over the plums. Brush the rim with the cream and sprinkle with the turbinado sugar.
- Bake the crostata for about 50 minutes, until the crust is golden and the fruit is tender and bubbling. Let the crostata cool on the baking sheet for 30 minutes, then cut into wedges and serve with ice cream.
*recipe adapted from food & wine. photos by Camille
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