Fall is here and I couldn't be happier. I got out of my usual Saturday morning workout class and it was so dark outside still, cloudy, and gloomy... The perfect fall day. I knew I needed to bake something.
I've been wanting to try my hand out at making a braided crust, so I decided to keep it simple with a fruit crostata. I had some amazingly delicious ripe pears, and a little bit of fig preserves left. Once I laid the pears out I decided it needed a little bit of color, so I through in some blackberries to top it off.
Feel free to use any kind of fruit with this recipe.. It is very versatile, so throw in whatever combination you think will be good!
Ingredients
2 cups all purpose flour
1/4 cup sugar
3/4 teaspoon salt
2 sticks unsalted butter, cut into 1/2 inch pieces
1/4 cup ice water
1 pear
1/4 cup blackberries
1 egg
3 tablespoons fig preserves
Cinnamon
Directions
1. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles course meal. With the food processor running, add ice water in a slow, steady stream until mixture begins to hold together.
2. Shape dough into 2 disks, wrap each in plastic, and refrigerate for at least 1 hour.
3. Slice up pear and blackberries.
4. When dough is ready roll out one disk at a time. Spread out fig preserves, then lay out pears, and blackberries. Fold up edges around fruit.
5. Beat 1 egg in a bowl, and paint egg wash onto dough.
6. This next step is optional, I wanted a braided border around my crostata; roll out second dough, and slice into 1/4'' strips. Using three strips at a time, braid dough keeping the strips as snug as possible. Lay one braid around border pressing gently to adhere. Continue with second braid, using your fingers to connect braids together. Cover with egg wash.
7. Bake at 375 degrees for 30 minutes or until crust is browned and pears are tender. Remove from oven, and sprinkle with cinnamon.
Hope you enjoy!
