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
4 oz cold butter
2 oz ice water
- Combine flour and salt
- Cut in butter until mixture resembles coarse sand
- Mix in cold water until dough is just combined
- 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.
- 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.
- Freeze up to 3 months or bake immediately.