fresh fruit crostatas

Until yesterday, I had never made a crostata - a freeform sweet ( or, I suppose, savoury) crust filled with fresh fruits that's baked until fragrant and bubbly, then topped with a dusting of confectioner's sugar. Some little part of me was offended by the lack of structure and prettiness. No more, no way, no how!

In yesterday's food section of the Boston Globe, I found an article about Connie's Bakery and Fresh Food in Provincetown, and with it was a delicious recipe for individual fresh fruit crostatas.
Perhaps it was the smaller size ( most crostatas I've seen serve six), maybe it was the two boxes of strawberries and a box each of blueberries and raspberries I knew were cooling in the fridge; whatever it was, it propelled me into the kitchen to try my hand.

I was so pleased with the results! I was afraid the crostatas would be overcooked - not at all. Fresh and tasty whether served hot, warm, or cold ( yes, it was my breakfast, as well as my dessert last night ). And after an overnight in the fridge, the crostatas were less fragile, so think brown-bagging and/or school lunches.

The Globe article featured blueberry-peach crostatas, but I made blueberry, and also strawberry-raspberry. In a few weeks, I'll make a wild pear batch, I think. Mmmm, how about apple? Anyway, here is the recipe for your delight!

From the Boston Globe, adapted from Connie's Bakery

The Dough

2 1/2 cups King Arthur flour

1 T. sugar

1 t. salt

2 sticks unsalted cold butter, cut into little pieces

1/2 cup , more or less, ice water

Place flour, sugar and salt in food processor. Mix briefly.

Add butter and pulse until butter is incorporated well and mixture is crumbly.

With motor running, slowly add the ice water. Don't add all of it at once, since you often need less than called for. Buzz it just until it makes a ball.

Gently knead dough into a round, wrap in plastic or foil, and chill.

The Filling:

About 4 cups fruit , cut into bite size pieces

1/2 cup sugar

1 1/2 T. flour

1/4 t. ground mace, cinnamon, or nutmeg ( I liked the mace best)

1/2 t. salt

confectioner's sugar for sprinkling.

Since I was using two different fillings, I made up the sugar/flour/ mace mixture and divided it between the two bowls of fruit I was using. Stir and let sit for a bit.

To make:

Preheat oven to 375F

one foil or parchment covered baking sheet/cookie pan

Cut the dough into 4 pieces.

Roll each piece out on slightly floured board into a circle - about 6 inches.

Heap the fruit into the center and fold up the sides about 3/4ths, leaving an open center where the fruit peeks out.

Continue until all four crostatas are completed.

Bake for about 45 minutes, or until the crust is golden and the fruit is bubbly.

Remove, and cool.

Sprinkle heavily with confectioner's sugar and serve, or wrap gently in foil and store in fridge.

I know you're going to LOVE these!

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