Crostat with peaches and plums

Crostat is one of the oldest Italian pastries, known since times of the Middle Ages, when peasants baked open cakes with a variety of fillings, depending on the season. Hot Summer – it’s time for a juicy and vibrant fresh ripe fruit crostata. Roll out the shortbread dough, put candied peaches on it, plums and blueberries, bend the edges and cover the filling with pieces of dough, can be in the form of a wicker, or you can simply randomly decompose them. Not worry if your crostat will look slightly sloppy. After all, her “uncouth” look is so associated with rural warmth, уютом и богатством урожая. Time: 1 hour. 55 minutes Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Crostat

• 2 tbsp. premium flour
• 1/4 Art. granulated sugar or ultrafine sugar
• 0.5 tsp coarse salt
• 250 gr diced cold butter
• 6 tbsp. l (90 ml.) Ice water

Topping

• 450 gr strong ripe peaches, peeled
• 250 gr strong ripe black plums not peeled
• 150 gr. fresh blueberries
• 1 tbsp. l plus 1/4 Art. flour, divide
• 1 tbsp. l plus 1/4 Art. granulated sugar
• 1/4 tsp grated orange peel
• 2 tbsp. l freshly squeezed orange juice
• 1/4 tsp salt
• 55 gr. diced cold butter

Recipes with similar ingredients: Premium Flour, Orange juice, peaches, plums, blueberries

Recipe preparation:

1. Dough. Into the bowl of a food processor with a nozzle with a knife sprinkle flour, sugar and salt. Press several times and mix. Add the butter and mix gently with your fingers to Flour each dice. Beat 12 to 15 times to form small crumbs. Without turning off the combine, pour iced water into the bowl. Keep pressing the combine button while stirring, but stop it before the dough is formed.
2. Put it on a well-floured work surface, roll into a ball, cut in half and blind 2 flat discs. Wrap discs in cling film and place at least in refrigerator for 1 hour. If you only make one crostat, the second disc can to freeze.
3. Preheat the oven to 230 ° C. Cover the pan with paper to baking.
4. On a lightly floured surface, roll the dough into a circle 27 cm in diameter. Place it on a baking sheet. Test Output: 2 crostats
5. Stuffing. For 1 crostat, chop peaches and plums on slices and put them in a bowl with blueberries. Add 1 tbsp. l flour, 1 tbsp. l sugar, zest and orange juice and mix. Put the fruit mixture in the middle of the circle from the dough, stepping back from 4 cm edges.
6. In a bowl of a food processor with a nozzle, mix 1/4 tbsp. flour, 1/4 tbsp. sugar and salt. Add butter and grind in large crumbs. Put the mixture in a bowl and rub it with your fingers to she gathered in lumps. Spread them evenly on the fruit. Gently bend the sides of the dough over the fruits, pleating them.
7. Bake the crostat for 20 – 25 minutes, until the fruit is soft and golden crust. Cool it for 5 minutes, then with shift two large blades onto the wire rack. Serve warm or room temperature.