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Assorted Fruit Crostatas

SERVINGS
Serves 8 Servings
RATE THIS RECIPE
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SERVINGS
Serves 8 Servings
RATE THIS RECIPE
(0)

Ingredients

Tart Pastry
  • 1 1/4 cup unbleached all purpose flour
  • 1 cup unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon egg
Peach Filling
  • 1 1/4 cup unbleached all purpose flour
  • 1 cup unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon egg
  • 12 peaches
  • 1 cup granulated sugar
  • 1/4 cup corn starch
  • 1 teaspoon ground cinnamon
Streusel Topping
  • 1 1/4 cup unbleached all purpose flour
  • 1 cup unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon egg
  • 12 peaches
  • 1 cup granulated sugar
  • 1/4 cup corn starch
  • 1 teaspoon ground cinnamon
  • 6 ounce brown sugar
  • 6 ounce granulated sugar
  • 11 ounce butter
  • 1 tablespoon ground cinnamon
  • 2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 ounce bread flour
Berry Filling
  • 1 1/4 cup unbleached all purpose flour
  • 1 cup unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon egg
  • 12 peaches
  • 1 cup granulated sugar
  • 1/4 cup corn starch
  • 1 teaspoon ground cinnamon
  • 6 ounce brown sugar
  • 6 ounce granulated sugar
  • 11 ounce butter
  • 1 tablespoon ground cinnamon
  • 2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 ounce bread flour
  • 2 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup granulated sugar
  • 3 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
Plum Filling
  • 1 1/4 cup unbleached all purpose flour
  • 1 cup unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon egg
  • 12 peaches
  • 1 cup granulated sugar
  • 1/4 cup corn starch
  • 1 teaspoon ground cinnamon
  • 6 ounce brown sugar
  • 6 ounce granulated sugar
  • 11 ounce butter
  • 1 tablespoon ground cinnamon
  • 2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 ounce bread flour
  • 2 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup granulated sugar
  • 3 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 6 plums
  • 1/2 cup brown sugar
  • 1 tablespoon orange juice
  • 2 teaspoon orange peel
Fig Filling
  • 1 1/4 cup unbleached all purpose flour
  • 1 cup unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon egg
  • 12 peaches
  • 1 cup granulated sugar
  • 1/4 cup corn starch
  • 1 teaspoon ground cinnamon
  • 6 ounce brown sugar
  • 6 ounce granulated sugar
  • 11 ounce butter
  • 1 tablespoon ground cinnamon
  • 2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 ounce bread flour
  • 2 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup granulated sugar
  • 3 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 6 plums
  • 1/2 cup brown sugar
  • 1 tablespoon orange juice
  • 2 teaspoon orange peel
  • 12 figs
  • 1 cup granulated sugar
  • 1/4 cup corn starch
  • 1 teaspoon ground cinnamon

Preparation

Baking Directions:

Tart Pastry(Makes one 10- to 11-inch tart) 1. In a food processor fitted with the metal blade, combine the flour, butter, and salt.

Pulse 9 or 10 times, until the mixture resembles coarse crumbs.

Do not over mix.

2.

In a small bowl, whisk together 2 tablespoons of water and egg.

With the food processor running, add the egg mixture through the feeding tube.

Pulse 8 to 10 times, just until the dough comes together in a cohesive mass.

Do not over mix or the dough will be tough.

3. Remove the dough from the food processor and form into a ball.

Flatten into a disc about 6 inches wide and 1½ inches thick, wrap in plastic, and refrigerate for at least 1 hour before using.

Let the dough stand at room temperature for about 15 minutes before rolling out and using in a recipe.

4. Roll out pastry on floured surface to 1/8-inch thick square.

Trim pastry edges to form 13-inch round.

Transfer to 11-inch tart pan with removable bottom.

Fold in overhang to form double thick sides.

Pierce with fork.

Cover; chill 1 hour.

Peach Filling 1. Toss all ingredients together, place in pastry shell, cover with streusel crumb topping (see recipe that follows), bake at 350° for 45 minutes.

Streusel ToppingYields 2 pounds, 10 ounces1. Mix brown sugar, granulated sugar, butter, cinnamon, salt, and vanilla.

2.

Stir in flour.

The mixture should be crumbly and not come together like a dough; you may need to add extra flour.

3. Store covered in the refrigerator to prevent the topping from drying out.

Berry Filling 1. Toss all ingredients together, place in pastry shell, cover with streusel crumb topping, bake at 350° for 45 minutes.

Plum Filling 1. Arrange plums in pinwheel fashion on pastry.

2. Stir together brown sugar, orange juice and orange peel in small bowl; spread evenly over plums.

3. Cover with streusel crumb topping, bake at 350° for 45 minutes.

4. Just before serving, sprinkle with powdered sugar, if desired.

Fig Filling 1. In a small bowl, mix together the sugar, cinnamon and corn starch.

Sprinkle the pastry shell with half the mixture.

2. Lay figs skin side down on dough in pinwheel fashion.

3. Sprinkle remaining sugar mixture on top of figs.

4. Cover with streusel crumb topping and bake at 350° for 45 minutes.

5. Just before serving, sprinkle with powdered sugar, if desired.