Any Fruit Crostata

Strawberry and Frangipane Crostata

I can’t possible say enough good things about this dessert. It is my absolute go-to “pie” for any occasion. Not only do you need to make it now, but you need to make it all year round. It’s got everything you could possibly want. The frangipane is completely optional here, I typically make this rustic pie without it- just piles of seasonal fruit atop the flakiest pastry (thanks butter!). However, the not-too-sweet almond paste often found in those delicious pastries called croissants, lends an extra texture and deep almond flavour I love. If you think you can’t bake, this one’s for you, it’s a rustic pie for a reason.

Serves 6-8

Prep time: 1 hr 30 min (includes chilling)

Cook time: 45 mins

Dough:

1 cup plus 1 tbsp (150g) flour

1 Tbsp (15g) granulated sugar

Pinch salt

½ cup (113g) butter, chilled and cubed

2-4 Tbsp ice water

Frangipane (optional)

¼ cup (60g) unsalted butter, softened

¼ cup (60g) granulated sugar

1 large egg

1 tsp vanilla extract

1/2 cup (60g) ground almonds

¼ cup (50g) all purpose/plain flour

Fruit Filling

1.5-2 cups fresh fruit (apples, mixed berries, strawberries, plums, peaches.. you name it!) cut into pieces

1 Tbsp flour, cornstarch or arrowroot powder

2 Tsp orange, lemon or lime zest (personal preference)

Glaze

1 egg + 1 tbsp water (or milk)

Demerara or coarse sugar (optional)

Vanilla ice cream, to serve

Method

1. To make the dough place the flour, sugar and salt in a large bowl. Add the butter and using your fingers, rub it into the flour, breaking up the larger pieces until a crumb the size of peas is formed. Gradually add the water, one tbsp at a time until the dough comes together. Tip onto a clean surface and gently knead 3 times. Wrap in cling film and refrigerate for at least 30 minutes. *This can also be done in a food processor.

2. For the frangipane, beat the butter and sugar until pale. Add the egg, vanilla and mix until combined. Stir through the flour and ground almonds until a paste has formed, set aside. * this can be made ahead and refrigerated for up to 3 days. Allow to come to room temperature before using.

3. Mix the filling ingredients together and set aside.

4. Preheat the oven to 425F/ 215C Lightly dust a surface with flour and roll out the pastry into a large disc, about the thickness of a dollar coin. Lift and place the pastry onto a parchment lined baking tray.

4. Spread half the frangipane evenly over the pastry, leaving a 1.5 inch border. (Save the other half for your next tart!). Arrange the berries on top of the frangipane. Lift the pastry border towards the center gently and slightly on top of the berries, creating folds. As the tart cooks the pastry will open slightly, so be sure to fold it tight. Chill for at least 30 minutes.

5. Brush the pastry with egg wash and sprinkle over coarse sugar. Place in the oven and cook for 30 minutes. Reduce the heat to 400 and cook for a remaining 15. Remove and allow to cool slightly before serving.