Crostata with summer fruits

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1948, total fat 67 G., saturated fats 40 G., proteins 28 G., carbohydrates 321 G., fiber 13 G., cholesterol 197 mg, sodium 1650 mg, sugar 168 G.

This fruit crostata is bright and summery, with a rustic charm. Any seasonal fruit (stone fruits are best) or berries will do. The fruit filling is simply spread onto the rolled-out shortcrust pastry, then the edges are folded over to prevent juices from escaping, and the crostata is baked. To ensure the crust is super crumbly, the butter, sour milk, and cream for the pastry should be very chilled. This recipe also works with frozen fruit or jam.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1.5 cups premium flour + extra for working with the dough
3 tbsp sugar + extra for sprinkling
1.5 tsp baking powder
0.5 tsp of soda
1/4 teaspoon coarse salt
3 tablespoons chilled unsalted butter, diced
1/4 cup + 1 tbsp. chilled yogurt or kefir
1/4 cup + 1 tbsp chilled heavy cream

Filling and assembly

3 cups fresh or frozen (do not defrost) fruit pieces, such as mango, peaches, whole blueberries, or blackberries
3 - 6 tablespoons of sugar (depending on the sweetness of the fruit)
0.5 tsp cornstarch mixed with 1 tsp cold water
0.5 tsp finely grated lemon zest or lime zest
1 tbsp freshly squeezed lemon or lime juice
A pinch of coarse salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: mango, peaches, cream, kefir, starch, lemon zest

Cooking the dish according to the recipe:

Dough:

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Beat in the butter with your fingers, two knives, or a pastry blender until the mixture resembles coarse meal. Gradually pour in the buttermilk and cream and gently fold in with your fingers or a fork to form a dough. Alternatively, combine the flour, sugar, baking powder, baking soda, salt, and butter in a food processor and pulse several times. Add the buttermilk and cream and pulse until combined.
Turn the dough out onto a lightly floured surface and dust with more flour. Flatten the dough lightly with a rolling pin or your hands, flip it over, and flatten it again. Flip it again, then wrap it in plastic wrap and refrigerate until completely chilled, at least 30 minutes and up to 2 days.

Filling:

Combine the fruit in a large bowl with the sugar and let sit at room temperature until the juices begin to release, about 30 minutes. Transfer the mixture to a saucepan and bring to a boil over high heat. Add the cornstarch slurry, bring to a boil, and cook until the mixture thickens, about 1 minute. Remove from heat and stir in the citrus zest, juice, and salt.
Preheat oven to 190°C. Line a baking sheet with parchment paper or foil.
Assemble the crostata:

On a floured work surface, roll the dough into a circle 30 cm in diameter and 0.5 cm thick. Transfer the dough to the prepared baking sheet. Place the fruit filling in the center and spread it out, leaving a 5 cm border. Carefully fold the edges of the dough over the fruit, leaving the center open. Sprinkle the dough evenly with sugar.
Bake until the crust is golden brown and the fruit is bubbly, about 30 minutes. Let cool for 10 minutes before slicing. Serve the crostata warm or at room temperature.

Note

If you're short on time, use jam instead of cooked fruit: mix 1 cup of prepared jam with 2 teaspoons of freshly squeezed lemon juice.