Summer crostata

Summer crostata

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
8
Photographer
Patricia Niven

MRS: Taking the time to make this pastry is well worth it and will win you some serious brownie points. I used apricots and nectarines here but you can use any stone fruit you like.

Ingredients

Quantity Ingredient
150g cold unsalted butter, cut into 1cm cubes
200g plain (all-purpose) flour
100g sour cream
400g mixed berries (such as raspberries, blueberries and strawberries)
100g apricots, quartered and stones removed
50g raw (demerara) sugar
1 free-range egg yolk, beaten
vanilla ice cream or softly whipped cream, to serve

Method

  1. Preheat the oven to 180°C and insert a baking tray to heat up.

    Add the butter and flour to a food processor and pulse together until the mixture resembles fine breadcrumbs, then pour over the sour cream and pulse again to form a soft dough.

    Transfer the dough to the centre of a 30 cm square of baking paper and shape it into a rough circle, then wrap it tightly and transfer to the fridge to chill for 15 minutes.

    Combine the berries, apricot and nectarine slices in a large bowl. Add the sugar and gently mix together. Set aside.

    Remove the dough from the fridge and roll it out into a rough circle approximately 5 mm thick. Remove the top sheet of baking paper and arrange the fruit in the centre of the pastry circle, being sure to leave a 4–5 cm border around the outside.

    Fold the sides of the pastry over to enclose the fruit, repairing any breaks in the pastry as necessary, then transfer the crostata, still on the baking paper, to the hot baking tray. Brush the pastry with the beaten egg yolk and bake for 60 minutes, or until the pastry is golden and flaky and the fruit is warmed through.

    Leave to cool slightly, then cut into slices and serve warm with ice cream or cream.
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