Just Call Me The Queen Of The Crostata

I have a confession to make......I really am not much of a baker. I like to think I am a pretty good cook, but when it comes to pastry dough I tend to break out into hives. Oh, I CAN bake a two crusted pie that isn't bad if I absolutely had to, but I really don't enjoy doing so and tend to avoid such recipes at all costs. On top of my pastry dough aversion I also have an odd tendency to fall in love with a specific food or ingredient for long periods of time and will spend many hours every week thinking up new recipes for my "flavor of the month" as I like to call them. I have gone through fresh fig obsessions, fell hard for artichokes for an entire spring, had strange cravings for ANYTHING with capers in it which thankfully passed after a couple of months, and we won't even discuss my odd addiction to poultry which still continues although I now try to keep that problem under control. My newest infatuation (some might say fixation) is surprisingly with a simple fruit crostata and I blame it all on David Lebovitz.

David Lebovitz is a famous pastry chef who has published several cookbooks and I visit his web blog from time to time. On one of these visits I came across a recipe for Easy Jam Tart and things haven't been the same since. The tart, or crostata as we call them here in Italy, is made with a crust that you can throw together in mere minutes and instead of rolling into a thin sheet and precariously trying to get that same thin sheet into a tart pan without tearing it to shreds (I TOLD you I dislike pastry dough!) you simply press the dough into the pan with your fingers. What is even better is that once baked the crust is buttery and tender but has a unique texture due to the addition of corn meal. The first time I made tart using David's recipe, I used a simple jam filling and after just one taste I was hooked. My first thought was of all the possible filling variations I could make with this great crust and I began a summer long marathon to try every possible fruit and fruit variation in this simple crostata crust. I honestly cannot count how many crostatas I made this summer but I must say every one I made got rave reviews from anyone who tasted it. Luckily between the farmhouse rental guests, visiting friends, and Italian workmen who always seem to be in and out of our house I have had a lot of taste testers, so I had lots of excuses to keep baking.

Over the past couple of months I made this crostata with apricots, apples, peaches, cherries, plums, wild berries, strawberries, numerous fruit combinations, various jams, and even Nutella. I honestly do not have a favorite filling as they all were delicious in their own way. I will share with you my "Master Crostata" recipe so you too can create your own delicious unique variations. This really is such an easy recipe that even if you are a complete novice in the kitchen you cannot fail. My 6 year old granddaughter Sarah made a sour cherry crostata all by herself when she was visiting and it turned out great. The crostata crust has been adapted from David Lebovitz's Easy Jam Tart version with just a few changes. I have learned through my exploration into "everything crostata" that you can even substitute ground nuts for the corn meal with great results as well.

The Master Fruit Crostata Recipe

This crostata or tart bakes quickly, actually in under 30 minutes so I find it preferable to cook the fresh fruit for the filling a little first to ensure the fruit is tender. You can use any of the fruits listed, or combination of fruits, and I like to add a cup of jam to the fresh fruit to help thicken the filling, and I would try and choose a jam with a similar flavor to your chosen fruit. You can also simply use jam as your filling but if you do so it is best to choose a low sugar jam, or one you have made yourself that isn't too sweet. I have even used frozen mixed berries with great results in this recipe simply by cooking them up with a bit of sugar and then mixing them with jam in the same manner. See step by step photo description below recipe.

Filling:

3 Cups Prepared Fruit - Apricots, plums and cherries I simply remove the pit and chop, while peaches I peel as well.

1/2 Cup Sugar

1 Tablespoon Lemon

1 Cup Of Related Flavor Jam

Crust:

9 Tablespoons (128 grams) Softened Unsalted Butter

1/2 Cup Sugar

1 Egg

1 Egg Yolk

Dash of Salt

1/2 Teaspoon Cinnamon

1 1/2 Cups Flour

1/2 Cup Cornmeal (Or Ground Nuts)

2 Teaspoons Baking Powder

Place the fruit in a saucepan with the lemon and sugar and bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes or until the fruit has softened. Add the jam, mix and set aside.

Mix together the butter and sugar with a hand mixer until well blended. Add the egg and egg yolk and continue to mix just until smooth. In a separate bowl, mix the flour, cornmeal, salt, baking powder and cinnamon. Add the dry ingredients to the butter mixture and mix just until the dough comes together.

Preheat oven to 375 degrees F. Take about 3/4 of a cup of the dough mixture and set it aside. Press the remaining dough into the bottom and up the sides of a 10 inch tart pan with a removable bottom. Spoon the fruit mixture into the crust and use a spoon to smooth across the bottom crust. Using your fingers, break up the remaining crust mixture into small pea sized pieces and drop it across the top of the tart. Do not worry that it doesn't cover completely as it looks more rustic this way! I often leave the center open to show off the lovely fruit filling.

Bake the tart in the preheated oven for about 25 minutes or until it is lightly browned. Remove from the oven and allow to come to room temperature before serving.

Variations: If using cornmeal (not ground nuts) you can add some chopped nuts into the leftover dough to be used for the topping. I like almonds with peaches or apricots, and walnuts or hazelnuts with plums or apples. If using jam alone as your filling 3 cups is plenty.

3 Cups Prepared Fruit ~ Shown are Peaches, First Peeled Then Chopped

Press All But 3/4 Cup Of The Dough Into Your Tart Pan.

If The Dough Is Sticky, Either Refrigerate For 1 Hour Or Lightly

Flour Your Fingers As I Do To Prevent Sticking.

Also, Try Not To Have The Dough Too Thick Along

The Sides As It Does Rise While Baking.

The Dough Is In The Pan Covering The Bottom And Sides ~ Don't Worry If It

Doesn't Look Completely Perfect As It Will Rise And Imperfections Will Be Hidden

(Trust Me, This I Know!)

The Filling Has Been Cooked To Soften The Fruit, Mixed With The Jam And

Poured Over The Crust

Take Pea Sized Pieces Of The Remaining Dough And Drop It Over The Filling ~ I Usually

Like To Leave The Center Clear

After 25 to 30 Minutes Of Baking You Have This Great Crostata!