Crostata with peaches and plums

Votes: 5

Time: 1 hour 55 minutes
Complexity: easily
Servings: 6

Crostata is one of the oldest Italian pastries, dating back to the Middle Ages, when peasants baked open pies with a variety of fillings, depending on the season. Hot summer is the perfect time for a juicy and vibrant crostata made with fresh, ripe fruit. Roll out the shortcrust pastry, layer it with candied peaches, plums, and blueberries, fold the edges under, and cover the filling with pieces of dough, either braided or simply arranged haphazardly. Don't worry if your crostata looks a little rough. After all, its "rough" appearance is so reminiscent of rural warmth, comfort, and a bountiful harvest.

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:

Crostata

2 cups premium flour
1/4 cup granulated sugar or ultrafine sugar
0.5 tsp coarse salt
250 g cold butter, diced
6 tbsp (90 ml) ice water

Topping

450 g firm ripe peaches, peeled
250 g of firm, ripe black plums, unpeeled
150 g fresh blueberries
1 tbsp plus 1/4 cup flour, divided
1 tbsp plus 1/4 cup granulated sugar, divided
1/4 tsp. grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon salt
55 g cold butter, diced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, Orange juice, peaches, plums, blueberry

Cooking the dish according to the recipe:

Dough.

Place the flour, sugar, and salt in the bowl of a food processor fitted with the blade attachment. Pulse several times to combine. Add the butter and gently fold with your fingers to coat each cube with flour. Pulse 12-15 times until fine crumbs form. With the processor running, pour in ice water. Continue to pulse, but stop before the dough forms.
Transfer it to a well-floured work surface, roll it into a ball, cut in half, and form into two flat disks. Wrap the disks in plastic wrap and refrigerate for at least 1 hour. If you're making only one crostata, the second disk can be frozen.

Preheat oven to 230°C. Line a baking sheet with baking paper.
On a lightly floured surface, roll out the dough into a circle with a diameter of 27 cm. Transfer it to a baking sheet.
Test output: 2 crostatas
Filling.

For 1 crostata, slice the peaches and plums and place them in a bowl with the blueberries. Add 1 tablespoon flour, 1 tablespoon sugar, orange zest and juice, and mix well. Spoon the fruit mixture into the center of the dough circle, leaving a 4 cm border.
In the bowl of a food processor fitted with the blade attachment, combine 1/4 cup flour, 1/4 cup sugar, and salt. Add the butter and process until coarse crumbs form. Transfer the mixture to a bowl and rub it with your fingers until it forms lumps. Arrange the crumbs evenly over the fruit. Carefully fold the edges of the dough over the fruit, creating a pleated shape.
Bake the crostata for 20–25 minutes, until the fruit is soft and golden brown. Cool for 5 minutes, then use two large spatulas to transfer it to a wire rack. Serve warm or at room temperature.