Some of my favorite food memories are from my grandparents farm and enjoying all the seasonal joys of the produce. Peach and plum season is on exception. Celebrate the winding down of the summer and the height of the stone fruit and peach season with this delicious crostata recipe. The crust is light, buttery and crisp. The coarse sugar adds a sweet crunch to the crust. The fruit sweet and bursting with flavor. It’s definitely one of the favorite desserts by the bay. You’ll love it!
From by the bay wishing you sweet and crispy crust food memories!
Maryann
Stone Fruit Crostata
Serves 4
Ingredients for Dough
- 8 tablespoons chilled unsalted butter ( one stick)
- 1cup , plus 3 tablespoons all purpose flour
- 2 teaspoons lemon zest
- 1/2 teaspoon fine sea salt
- 3 to 4 tablespoons cold water
Ingredients for filling
- 1 1/2 cups stone fruit such as peaches or plums , pitted and sliced
- 2 teaspoons cornstarch
- 2 teaspoons sugar
- 1 teaspoon lemon juice
To assemble
- 1 egg
- 1 tablespoon heavy cream
- Coarse sugar
Directions
To make dough cube the butter. In a small bowl combine sea salt and water. Place both the butter and salt water in the freezer for 10 minutes. In a food processor add the flour and lemon zest. Pulse twice. Add the cold butter and pulse 3 to 4 times to incorporate pieces of butter into the flour. Slowly add some water until the dough is a crumb like texture. You may not need all of the water. Place dough onto plastic wrap and fold wrap over to close and push dough together to combine. Flatten into a disk covered with the plastic wrap and let sit in the refrigerator for at least one hour. Meanwhile, make the filling by combining all ingredients in a bowl. Preheat over to 375 degrees F. Take a piece of parchment paper and place the dough in the center cover with the plastic sheet and use a rolling pin to roll out and fold turn parchment sheet 90 degrees and repeat another 3 times. Roll out the dough on the parchment on the bottom again with plastic wrap over the top of the dough into a round approximately 1/8 inch thick. Spoon the filling in the center of the round leaving a 1 inch border all around. Fold the edges over the filling partially covering around the border. Place parchment with pie carefully onto a baking sheet and place in the refrigerator to chill for 15 minutes. In a small bowl whisk together the egg and cream to make the wash. Remove from the refrigerator and brush the egg wash on the edges of the pie. Sprinkle with coarse sugar and place into oven. Bake for 40 to 45 minutes until the crust is brown and the fruit is bubbling. Remove from oven and let cool 10 minutes. Slide carefully onto a serving platter. Serve warm or at room temperature.
