If you can't be bothered with all the fuss of lining a tart tin, baking blind etc, then this crostata is the way to go. Roll out the dough (6oz flour, 30z butter, 1oz sugar and an egg yolk, blitzed in the food processor) on a sheet of baking parchment into a large round shape, ignoring any ragged edges. Toss fruit in a tablespoon of sugar and plain flour, pile into the middle and then bring the edges of the dough up around the fruit. It doesn't matter if the edges are ragged, or if the dough tears - just squidge it together again. It won't meet in the middle. Place on a baking sheet, using the baking parchment to lift it on. Brush the pastry with milk and sprinkle with demerara sugar, then bake in a medium oven for 40 minutes until golden, and the fruit has bubbled with the flour to make a lovely gooey filling. A doddle!
Sunday, 5 September 2010
Peach and Blueberry Crostata
If you can't be bothered with all the fuss of lining a tart tin, baking blind etc, then this crostata is the way to go. Roll out the dough (6oz flour, 30z butter, 1oz sugar and an egg yolk, blitzed in the food processor) on a sheet of baking parchment into a large round shape, ignoring any ragged edges. Toss fruit in a tablespoon of sugar and plain flour, pile into the middle and then bring the edges of the dough up around the fruit. It doesn't matter if the edges are ragged, or if the dough tears - just squidge it together again. It won't meet in the middle. Place on a baking sheet, using the baking parchment to lift it on. Brush the pastry with milk and sprinkle with demerara sugar, then bake in a medium oven for 40 minutes until golden, and the fruit has bubbled with the flour to make a lovely gooey filling. A doddle!
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