Crostata di Frutta
I learned how to make this simple crostata when I stayed at Casa Bellavista in Cortona, Tuscany. We ate this crostata as a breakfast cake with coffee in the morning. This crostata can be topped with your favourite seasonal jam and sliced fruit. In autumn, I love the combination of homemade quince jam topped with thinly sliced beurre bosc pears. A very generous dollop of double cream will turn this into a stunning afternoon tea or dessert.
Serves: 4-6 people
Preparation: 1 Hour
INGREDIENTS
Pastry
200g plain flour
1 tsp baking powder
100g caster sugar
Pinch of salt
100g cold butter, cut into small cubes
1 egg, lightly beaten
1 tsp cold water
Fruit layer
Approximately 1 cup of quince jam
1 beurre bosc pear, thinly sliced with skin on
1 tbs lemon juice, freshly squeezed
2 tbs brown sugar
Preheat your oven to 160°C fan-forced.
Grease a 23cm round springform tin with softened butter. Cover the base with a sheet of baking paper.
Add the flour, baking powder, sugar, salt, and butter to a medium-sized bowl and mix to combine. Rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Add the egg and mix gently with your fingertips. If it seems too dry, add 1 tsp of cold water and bring it together to form a round of pastry.
On a lightly floured bench, roll out the pastry until it is 4-5mm thick. With your rolling pin sitting on one end of the pastry, roll it up and over onto the rolling pin and then drape it into the prepared tin.
Guide the pastry with your hands, press down lightly into the edges and sides. Trim the sides so that they now measure 4cm high. About halfway up the side of the tin.
Prick the base of the pastry with the tines of a fork about 8 times.
Slice the pear fairly thinly and gently mix in the lemon juice with your fingertips.
Spread the quince jam over the base of the pastry.
Fan out the pears over the top of the filling and sprinkle the brown sugar.
Bake for 45 minutes, or until the filling feels firm to the touch when pressed gently.
Allow the crostata to cool to room temperature before serving.
NOTES
Leftover pastry makes beautiful biscuits. Cut out desired shapes and bake until light golden in colour.
Crostata will keep for 3 days in an airtight container, but is best enjoyed on the day of baking.
