Hmm…what can I tell you about fruit crostatas?
I could go on for days about the perfection of this dessert, how beautifully it suits the multitude of delicious summer fruits that surround us this time of year. I could praise the tasty pastry that envelopes the aforementioned summer fruits, how its sweetness and substantial texture makes you want to bake it up and eat it like cookies. I could gush about the subtle, tangy punch that comes from a small sprinkling of citrus zest, how it wakes up your taste buds and makes you feel all zingy and refreshed. I could tell you about how often I munched portions of these crostatas while wandering around YouTube at two a.m, how its resulting sugar high played with my nonexistent summer sleep schedule.
But I won’t—because these are quick crostatas, not rambling crostatas.
Look at the pictures, take note, and make some for yourself.
Quick Fruit Crostatas
Recipe adapted from “Emergency Fruit Crostatas” from “The Pastry Queen” by Rebecca Rather
1 cup granulated sugar, divided
2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces
4-6 tablespoons ice water
1 cup fruit (I used peaches and blackberries)
1 teaspoon lemon or lime zest (optional)
juice of half a lemon or half a lime (optional)
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper, nonstick aluminum foil, or grease generously.
In a food processor, combine 1/2 cup of the sugar, the flour, and the salt. Add the butter cubes, pulsing several times, until the mixture is crumbly. Add the water, one tablespoon at a time, until the dough comes together. Remove the dough, shape it into a thick disk, and wrap in plastic wrap, storing in the refrigerator for 1 hour, or the freezer for 20 minutes.
Divide the dough into 4 equal portions and roll each into a ball. Use a rolling pin or your hands to flatten the dough into 1/4-inch-thick rounds, with each round being about 6 inches in diameter.
Spoon 1/4 cup of the fruit in each round of dough, leaving a 1 1/2-inch border around all edges. If using lemon or lime zest, sprinkle the teaspoon of zest evenly over the fruits in the crostatas. Again, if using the lemon or lime zest, also give each fruit filling a quick squirt of lemon or lime juice. Feel free to increase the amount of zest or juice if you’d like a more pronounced lemon or lime flavor. Sprinkle the remaining 1/2 cup sugar equally over the fruit in the crostatas. Fold the dough edges toward the center, firmly pinching together the seams between the folds.
Bake the crostatas for 12-14 minutes, until brown around the edges. Cool the crostatas briefly on the baking sheet before transferring them to another serving plate, as they will be difficult to remove from the baking sheet whole if left there too long. Serve warm or at room temperature.