Crostatas are a quick and easy way to use up some of that extra summer fruit in your kitchen. The crust is a simple 3-2-1, topped with a layer of frangipane, and fresh fruit. You can glaze it with a little thinned apricot preserves and egg wash the crust to add sheen, but if you don’t have those things on hand don’t fret, your crostata will still be delicious.

3:2:1 crust/pate brisee


6 oz Flour

Pinch salt

4 oz cold butter

2 oz ice water


  1. Combine flour and salt
  2. Cut in butter until mixture resembles coarse sand
  3. Mix in cold water until dough is just combined
  4. Gently press into a flat round, wrap in plastic and refrigerate for 30 minutes or up to one day. Dough can also be frozen for up to three months.
  5. Roll out crust to desired size, place on parchment lined baking sheet, add desired filling and fold toward the center, overlapping as you go to create a circle, leaving most of the filling exposed.
  6. Freeze up to 3 months or bake immediately.

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