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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Avoid overmixing.
- 3
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan, leaving a slight overhang. Press the dough gently into the pan.
Filling Preparation
- 5
Prepare the Fruits
Wash, peel (if necessary), and slice the seasonal fruits into bite-sized pieces. Place them in a large bowl.
- 6
Mix Filling Ingredients
In the bowl with the fruits, add granulated sugar, cornstarch, lemon juice, and ground cinnamon. Gently toss to combine and coat the fruit evenly.
Assembly and Baking
- 7
Fill the Crust
Pour the fruit filling into the prepared crust, spreading it evenly.
- 8
Prepare Egg Wash
In a small bowl, beat the egg and brush it over the exposed edges of the crust.
- 9
Sprinkle Sugar
Sprinkle granulated sugar over the crust for added sweetness and crunch.
- 10
Bake the Crostata
Preheat the oven to 375°F (190°C). Bake the crostata for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- 11
Cool and Serve
Remove the crostata from the oven and allow it to cool for at least 15 minutes before slicing. Serve warm or at room temperature.
