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June Recipe of the Month

June 2015

Summer Fruit Crostata

Ingredients for Crust

1-1/2 cups flour
3 T. granulated sugar
1/4 tsp. salt
12 T. (1-1/2 sticks) cold butter, diced
5 T. ice water

Filling

1 lb. peaches, peeled
1/2 lb. plums, unpeeled
1/2 pint fresh blueberries
1 T. plus 1/4 cup flour, divided
1 T. plus 1/4 cup sugar, divided
1/4 tsp. grated orange zest
2 T. fresh squeezed orange juice
1/4 tsp. salt
4 T. (1/2 stick) cold butter, diced
1 T. each chopped lemon balm and rosemary

To make the crust, combine flour, sugar, and salt in food processor. Pulse a few times to combine.

Add the butter and toss with flour mixture carefully with knife. Then pulse 12-15 times until butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Pulse to combine, but stop just before crust comes together. Do not over-mix—mixture will be crumbly.

Turn dough on well-floured surface and form into ball. Press into flat disc, wrap in plastic wrap and chill for at least 1 hour.

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Roll or pat dough out on paper-lined sheet to form 12-inch circle. Chill while preparing fruit.

To make the filling, cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 T. of the flour, 1 T. of the sugar, the orange zest, the orange juice, and chopped herbs. Carefully mound the fruit on the dough circle leaving a 2-inch border.

Combine the 1/4 cup flour, 1/4 cup sugar, and the salt in food processor. Add the butter and pulse till just crumbly (Again, do not over-mix or it will end up in a ball.) Sprinkle crumbles evenly over fruit.

Gently fold the border of pastry up over edge of fruit and pleat or pinch to seal. Be careful not to tear pastry to avoid juices running out on pan.

Bake crostata for 20-25 minutes until crust is golden and fruit is tender. Let cool 5 minutes. Carefully remove crostata from pan using two large metal spatulas to plate. Serve warm or at room temperature.