Fresh Fruit Crostata w/ Ice Cream
2 sticks sweet butter
2 cups all-purpose flour
¼ cup fine granulated sugar
½ tsp. Salt
¼+ cup ice water
3-4 cups fresh fruit*
2 Tbsp. Cornstarch
2-3 Tbsp. Granulated sugar
Pre-heat oven 400 degrees F.
In a processor combine butter, flour, sugar and salt, pulse to combine or until the butter particles are the size of small peas. Add ice water all at once and process until just starting to form a mass. Turn onto a floured surface and shape dough into a 6-7 inch disk (or 5 individual disks). Wrap and refrigerate.
In a bowl combine cornstarch and sugar, mix well. Add fruit and toss to coat.
Lay parchment onto a work surface and sprinkle liberally with confectioner’s sugar. Roll dough into a free-form circle 12-14 inches round. Slide dough onto a cookie sheet.
Fill the center with prepared fruit. Raise the dough borders to enclose the sides of the fruit, letting each piece gently rest over the next fold. Be careful not to mash the fruit.
Bake tart 25-30 minutes or until dough is golden brown. Cool tart and sprinkle with confectioner’s sugar. Serve warm with vanilla ice cream.
Kathleen K. Sanderson
*Fresh berries, peaches, apples, pears or mangos.