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#### Ingredients for the Fruit Filling:
– 3-4 cups of seasonal fruit (e.g., berries, apples, peaches, etc.)
– 1/4 to 1/2 cup granulated sugar (depending on the sweetness of the fruit)
– 1-2 tbsp cornstarch (or flour)
– 1 tsp lemon juice
– 1 tsp lemon zest (optional)
– 1/4 tsp ground cinnamon (optional, based on fruit type)
#### Instructions:
##### 1. **Make the Dough**:
– In a large bowl, combine the flour, sugar, and salt.
– Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
– Mix in the egg yolk and vanilla extract.
– Gradually add ice water, a tablespoon at a time, mixing until the dough comes together. Be careful not to overwork it.
– Form the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
##### 2. **Prepare the Filling**:
– While the dough is chilling, prepare your fruit. If you’re using berries, simply wash and pat them dry. For stone fruits like peaches or plums, pit and slice them into thin wedges. For apples or pears, peel, core, and slice them.
– In a bowl, toss the fruit with the sugar, cornstarch, lemon juice, and any spices you wish to use. Let the fruit sit for about 10 minutes to allow the flavors to combine.
##### 3. **Assemble the Crostata**:
– Preheat the oven to 375°F (190°C).
– On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about 1/8 inch thick.
– Transfer the dough to a baking sheet lined with parchment paper.
– Spoon the fruit filling into the center of the dough, leaving a border of about 2 inches around the edges.
– Gently fold the edges of the dough over the fruit, creating a rustic edge that partially covers the filling.
– If desired, brush the edges of the crust with an egg wash (1 egg yolk whisked with 1 tbsp water) to give it a golden finish.
##### 4. **Bake the Crostata**:
– Bake for 40-50 minutes, or until the crust is golden and the fruit is bubbling. The exact time will depend on the type of fruit used, so check it periodically.
– Remove from the oven and let it cool for about 10-15 minutes before slicing.
##### 5. **Serve**:
– Serve your seasonal fruit crostata warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
### Tips for a Perfect Crostata:
1. **Chill the Dough**: Don’t skip chilling the dough. Cold butter is essential for a flaky crust.
2. **Use Fresh, Ripe Fruit**: The better the fruit, the better the crostata. Opt for in-season, ripe fruit for the best flavor.
3. **Watch the Oven**: Keep an eye on the crostata while it bakes to ensure the crust doesn’t burn. If necessary, cover the edges with foil if they brown too quickly.
4. **Flavor Variations**: Don’t be afraid to get creative. Try adding herbs like thyme or rosemary to the fruit filling for an herbal twist, or mix different fruits for a complex flavor profile.
### Conclusion
A seasonal fruit crostata is a celebration of everything great about baking—simplicity, delicious ingredients, and a little bit of rustic charm. The combination of a flaky, buttery crust with the sweet and tangy fruits of the season makes it a dessert that never fails to delight. Whether you’re baking for a family dinner, a holiday celebration, or just a casual get-together, a seasonal fruit crostata is always a crowd-pleaser. And because the filling can change with the seasons, it’s a dessert that offers endless possibilities to explore throughout the year. So, roll up your sleeves, gather your ingredients, and indulge in the timeless joy of making and sharing a seasonal fruit crostata.
