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Ina Garten’s Perfect Summer Fruit Crostata Recipe

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Ingredients

Adjust Servings:
2 cups all-purpose flour
1/4 cup white sugar
1/2 teaspoon kosher salt
1/2 lb cold unsalted butter diced (2 sticks)
6 tablespoons ice water (3 ounces)
1 lb ripe peach peeled
1/2 lb ripe plum unpeeled
1 cup fresh blueberries
1 tablespoon all pupose flour plus 1/4 cup flour
1 tablespoon white sugar plus 1/4 cup sugar
1/4 teaspoon orange zest grated
2 tablespoons orange juice preferably fresh squeezed
1/4 teaspoon kosher salt

Nutritional information

599.2
Calories
352 g
Calories From Fat
39.2 g
Total Fat
24.4 g
Saturated Fat
101.7 mg
Cholesterol
224.9mg
Sodium
58.9 g
Carbs
3.4 g
Dietary Fiber
23.5 g
Sugars
6 g
Protein
259g
Serving Size (g)
6
Serving Size

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Ina Garten’s Perfect Summer Fruit Crostata Recipe

Features:
    Cuisine:

    I'm not much of a pastry maker, which is one of the reasons I love this recipe. It's so simple to put together in the food processor, and since it's meant to look rustic, no need to make it look perfect :D used 1 cup each blueberries and raspberries, and painted an egg wash on the crust before baking. My guests and I loved it! The pastry is just barely sweet, and very tender. Easy enough for even a non-baker to make successfully! Thanks for posting!

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Summer Fruit Crostata (Ina Garten),From the Barefoot Contessa At Home cookbook. She says her friends George Germon and Johanne Killeen had it in their cookbook, Cucina Simpatica, made with apples. She decided to try her own variation with summer fruit. It’s juicy and makes a sweet and perfect light summer dessert! Enjoy!,I’m not much of a pastry maker, which is one of the reasons I love this recipe. It’s so simple to put together in the food processor, and since it’s meant to look rustic, no need to make it look perfect 😀 used 1 cup each blueberries and raspberries, and painted an egg wash on the crust before baking. My guests and I loved it! The pastry is just barely sweet, and very tender. Easy enough for even a non-baker to make successfully! Thanks for posting!


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    Steps

    1
    Done

    Pastry:

    2
    Done

    Place Flour, Sugar, and Salt in Food Processor. Pulse a Few Times to Combine. Add Butter and Toss Quickly With Your Fingers to Coat Each Cube of Butter With the Flour. Pulse 12-15 Times Till Butter Is Size of Peas.

    3
    Done

    With Motor Running, Add the Ice Water All at Once Through the Feed Tube. Pulse a Few More Times to Combine, but Stop Just Before the Dough Comes Together.

    4
    Done

    Turn Dough Out Onto a Well Floured Board, Roll Into a Ball, Cut in Half, and Form Into 2 Flat Disks. Wrap Disks in Plastic Wrap and Chill For at Least an Hour in Fridge.

    5
    Done

    If You Want Only One Crostata, Freeze the Second One.

    6
    Done

    Preheat the Oven to 400*f. Line a Sheet Pan With Parchment Paper.

    7
    Done

    Roll Pastry Into an 11" Circle on a Lightly Floured Work Surface. Move It to the Sheet Pan.

    8
    Done

    Filling:

    9
    Done

    Cut Peaches and Plums in Wedges, Place in Bowl With Blueberries. Toss With 1 Tbls. of the Flour, 1 Tbls. of the Sugar, Orange Zest, and Orange Juice. Place the Mixed Fruit on the Dough Circle, Leaving a 1 1/2" Border.

    10
    Done

    Combine the 1/4 Cup Flour, 1/4 Cup Sugar, and Salt in Food Processor and Add the Butter. Pulse Until 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.

    11
    Done

    Bake the Crostata For 20-25 Minutes, Until Crust Is Golden and Fruit Is Tender. Let the Crostata Cool For About 5 Minutes. Use 2 Large Spatulas to Move It to a Wire Rack.

    12
    Done

    Serve Warm or at Room Termperature. Enjoy!

    Avatar Of Cali Hopkins

    Cali Hopkins

    Smoothie sorceress blending fruits and superfoods into delicious and nutritious drinks.

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