Patter Fam Sauces

Fruit Crostata
Filling:
24 oz. of fresh or frozen fruit (mix blueberry/pears or use mixed berries, or strawberry/rhubarb)
1 T Flour
1 T Sugar
1 T lemon juice
Lemon zest
1 egg + 1 T water for egg wash
1 T turbinado sugar

Pie shells (2 store bought)

You can use any combination of fruit you want for this.  It can be all apples, peaches, plums and berries.  Fresh or Frozen

Take the crust out and line the bottom of a parchment covered cast iron skillet or large pie pan.

We want about 9-10” circle with a about an inch or so edge to roll up over the fruit at the end.

Mix the fruit in a bowl with a tablespoon of flour.  That will help the juices make a great sauce in the crostata.  Add a tablespoon of sugar.  Zest one lemon over the mix, then juice the lemon.  Toss all that together and then pour it into the pastry crust.

Fold up the crust and put pleats in it to form an edge to hold all the ingredients in.  

Mix one egg and water together and whisk to make an egg wash. Brush the pastry dough with the egg wash.  Then sprinkle the edge with turbinado sugar (sugar in the raw).

Bake that at 450 degrees for about 25 minutes or until the crust is golden brown.  Serve with ice cream or homemade whip cream

 

 

 

 

ItalianClassRecipes

 

Written by Joyce Peters — April 14, 2016

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