Thursday, October 6, 2011

Summer Fruit Crostata

For Easter, I like to make lamb, but I'm not a fan of the "traditional" version with mint jelly.  Instead, I make a Mediterranean version of lamb kebabs with couscous and a tomato-feta salad.  This year, I tried this recipe for our dessert and Hubs and I both loved it!  Light, summery, and full of flavor...

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

For the filling (makes one 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
1 tablespoon plus 1/4 cup granulated sugar
1/4 teaspoon grates orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons 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 into a ball, cut in half, and form into two flat disks.  Wrap the disks in plastic and refrigerate  for at least an hour.  If you only need one dough, freeze the second disk.

Preheat the oven to 450.  Line a sheet pan with parchment paper.

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

For the filling, cut the peaches and plums in wedges and place them in a bowl with the blueberries.  Toss with 1 tablespoon flour and 1 tablespoon 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, 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 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 20-25 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 to a wire rack.  Serve warm or at room temperature.  I served warm with vanilla bean ice cream on top!

Each crostata serves 6.

Adapted from Barefoot Contessa at Home, by Ina Garten.  The recipes for the remainder of our Mediterranean Easter Feast are all in the same cookbook.

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