Stone Fruit Crostata

Stone Fruit Crostata

Serves 6 – 8

Ingredients

• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 stick cold unsalted butter, cubed and chilled
• 1/4 cup ice water
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon finely grated orange zest
• 1 pound firm-but-ripe stone fruit, sliced into wedges – I used plumcots and nectarines, but peaches and plums are perfect, too.
• 2 tablespoons heavy cream
• turbinado sugar
• vanilla bean ice cream, for serving

Instructions

1. In a food processor, add the 1 1/4 cups of flour, 2 tablespoons of sugar and the salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Sprinkle on the ice water and pulse until the dough just barely comes together. Gather the dough and pat it into a disk. Wrap the dough in plastic and refrigerate until chilled, about 30 minutes.
2. Preheat the oven to 425 and position a rack in the lower third. Line a baking sheet with parchment paper. Working on a lightly floured surface, roll out the disk of dough to a 12-inch round; transfer to the baking sheet. Chill the dough until firm, 15 minutes.
3. Meanwhile, in a bowl, combine the remaining 1/4 cup plus 2 tablespoons of sugar with the cornstarch, cinnamon and orange zest. Add the fruit and toss well. Let stand, stirring occasionally, until the sugar is mostly dissolved, about 15 minutes.
4. Arrange the fruit in the center of the dough, leaving a 1 1/2-inch border all around. Fold the edge of the dough up and over the plums. Brush the rim with the cream and sprinkle with the turbinado sugar.
5. Bake the crostata for about 50 minutes, until the crust is golden and the fruit is tender and bubbling. Let the crostata cool on the baking sheet for 30 minutes, then cut into wedges and serve with ice cream.

Source: camillestyles