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Ingredients
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For the Crostata
Method
Instructions
Make the Dough
In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Fruit Filling
In a medium bowl, combine the seasonal fruits, brown sugar, cornstarch, and lemon juice. Toss to coat the fruits evenly. Set aside.
Assemble the Crostata
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a large circle about 1/4 inch thick. Transfer the dough to a baking sheet lined with parchment paper. Place the fruit mixture in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the fruit, pleating as necessary.
Egg Wash
In a small bowl, whisk together the egg and milk. Brush the egg wash over the folded edges of the crostata.
Bake
Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the fruit is bubbly. Let cool slightly before serving.
Serve
Serve warm, optionally with a scoop of vanilla ice cream or whipped cream on top.
