Crostata

Remember this?

How mean of me to flippantly post pics of something so tantalizing without sharing the recipe!

This is truly a great go-to for your last-minute dessert (or brunch!) stash, and it's so much easier than it looks like it should be! It's basically a nice, tart jam plus some fresh fruit and a crust... the end! Sound possible? Of course! Sound delicious? You better believe it.

Great for any season.

Great for any seasonal fruit.

Great for any occasion.

Give it a try... that is, now that I'm sharing! *ahem*

Crostata

2 1/2 C unbleached all purpose flour*

3/4 C butter, cold, cut into cubes

1/2 C sugar (scant)

2 tsp baking powder

3 egg yolks

2 TBS milk

1/2 tsp almond extract

fruit marmalade or jam

~1 lb fresh fruit, cleaned and cut into desired size (if necessary)

Cut butter into flour, then use fingers to rub into pea-sized pieces. Add sugar and baking powder and incorporate. Form a well in the center and add egg yolks, almond extract, and milk. Blend into sticky dough and form dough into a ball (dough will be sticky). 

Cover a baking sheet with parchment paper. Turn dough ball out onto parchment paper and flatten into 1/2" thick disk. Spread jam onto pastry from the center outward, leaving about 2" of dough free of jam (this will be turned over fruit to create the crust). Jam can be as thick as you like it, but make sure it's a good coating! Place fruit of choice on top of jam, and use parchment paper to help you roll edges of dough over filling to form crust. If desired, you can brush crust with an egg wash and sprinkle sugar over the top, but not necessary!

Bake crostata in an oven (that has been preheated to 350 degrees) for about 45 mins, or until edges are nicely browned and fruit/jam is bubbly all over. Cool completely before cutting, or jam will run everywhere!

Suggested jam/fruit combos: apricot jam + fresh apricots or plums, orange marmalade + berries, black raspberry jelly + granny smith apples, apple butter + fresh apples, blueberry jam + fresh peaches.

Enjoy!

*We frequently sub whole-wheat pastry flour with great success!