I baked this summer fruit crostata on a complete whim yesterday afternoon, and the results were so delicious that I simply could not keep the recipe from you. If you bake only one dessert this 4th of July weekend, make it this crostata.
Bursting with summer brightness, this effortless dessert features a mix of stone fruit and berries enclosed in flaky pastry. Sweet and buttery, the fruit shines here in a way that pie sometimes falls short. Topped with generous scoops of vanilla bean ice cream, there’s no better way to let the season’s sweetest stars take the spotlight.
- 1/2 cup cold unsalted butter, divided
- 1 cup plus 2 Tbsp flour
- 2 Tbsp cornmeal
- 1/2 Tbsp sugar
- 1/2 tsp salt
- 1/4 cup low-fat buttermilk
- 1-2 Tbsp vodka
- 1/3 cup apricot preserves
- 3 Tbsp sugar
- 1 Tbsp arrowroot starch (or cornstarch)
- 3 cups mixed stone fruit and berries
- 1 Tbsp milk
- For the crust, grate 1/4 cup butter into a small bowl; cut remaining 1/4 cup butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, cornmeal, sugar, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vodka in freezer for 15 minutes.
- Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps. If needed, add vodka 1 tablespoon at a time, then gently knead just to form a ball. Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze 1 to 2 months).
- Line a baking sheet with parchment paper. Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to prepared baking sheet; chill in the refrigerator for 15 minutes. Preheat oven to 400°F.
- Place jam in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Brush jam over the dough, leaving a 1-inch border. Whisk together sugar and arrowroot starch in a small bowl. Arrange sliced stone fruit over jam and sprinkle with half the sugar mixture. Arrange berries over sliced stone fruit and sprinkle with remaining sugar mixture. Fold dough border up over fruit, pleating to make an edge and brush with milk. Bake for 32-34 minutes, until crust is golden and fruit is tender. Let cool for 1 hour before cutting and serving.
Summer fruit: I used a mix of nectarines, strawberries, raspberries, blackberries, and blueberries – use a mix of stone fruit and berries, adjusting the sugar as needed.