SEASONAL FRUIT CROSTADA

SEASONAL FRUIT CROSTADA

Yield: 6-8 serving

Ingredients

Dough

8 oz./2 sticks unsalted butter

2 cups all-purpose flour

1/4 cup fine granulated sugar

1/2 tsp. salt

1/4 cup ice water

Confectioner’s sugar

Filling

3-4 cups diced fruit*

2 Tbsp. cornstarch

3 Tbsp. granulated sugar

Method

Pre-heat oven 400°F.

1.     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. Wrap and refrigerate. (Dough may be made ahead of time and refrigerated or frozen until ready to use.)

2.     In a bowl combine cornstarch and sugar, mix well. Add fruit and toss to coat.

3.     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 parchment-covered baking sheet.

4.     Fill the center with prepared fruit. Raise the dough borders up over sides of berries to partially enclose the fruit, letting each piece gently rest over the next fold. Be careful not to mash the fruit.

5.     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 or Crème Anglaise.

Berries, plums, peaches, apples, pears, or nectarines can be used