Fruit Crostata Recipe


Health IndexAverageCuisine
Main Ingredient


 All purpose flour1 Cup (16 tbs)
 Sugar1 Tablespoon
 Butter/Margarine1⁄4 Cup (4 tbs)
 Shortening1 Tablespoon
 Egg yolk1
 Cream cheese8 Ounce, softened (1 Package)
 Cream cheese3 Ounce, softened (1 Package)
 Sugar1⁄4 Cup (4 tbs)
 Shredded lemon peel2 Teaspoon
 Lemon juice1 Tablespoon
 Bananas/Peeled fresh sliced peaches1 1⁄2 Pound, thinly sliced
 Strawberries/Seedless green grapes, halved1 1⁄4 Cup (20 tbs), sliced
 Kiwi1 , peeled and thinly sliced
 Orange marmalade1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3345 Calories from Fat 1544

% Daily Value*

Total Fat 176 g270.4%

Saturated Fat 95.3 g476.3%

Trans Fat 2 g

Cholesterol 649 mg

Sodium 1091.6 mg45.5%

Total Carbohydrates 430 g143.3%

Dietary Fiber 28.7 g114.8%

Sugars 241.8 g

Protein 44 g88.4%

Vitamin A 122.9% Vitamin C 425.1%

Calcium 50% Iron 58.2%

*Based on a 2000 Calorie diet


In a mixing bowl combine flour, the 1 tablespoon sugar, and 1/8 teaspoon salt.
Cut in butter and shortening till pieces are the size of small peas.
Make a well in the center.
Combine the egg yolk and 2 tablespoons cold water.
Add to flour mixture.
Using a fork, stir just till dough forms a ball.
If necessary, add additional water, 1 tablespoon at a time, till dough forms a ball.
Turn out onto a lightly floured surface.
Knead three or four times.
Roll dough from center to edge, forming a circle 14 inches in diameter.
Fit the dough into an 11 inch flan pan, pressing gently to remove air bubbles.
Trim edges, reserving trimmings for garnish.
Cover the bottom and sides of pastry with heavy foil; fill with dry beans.
Bake in a 400° oven for 10 minutes.
Remove the foil and beans.
Bake for 5 to 10 minutes more or till golden.
Set pastry aside to cool.
If desired, reroll trimmings.
Cut out three leaves.
Use dull side of knife to press veins into pastry leaves; shape leaves over small pieces of foil.
Place on baking sheet.
Bake in a 400° oven about 12 minutes or till golden.
Meanwhile, in a mixer bowl combine cream cheese, the 1/4 cup sugar, lemon peel, and juice; beat till smooth.
Spread onto bottom of baked pastry.
Arrange the fruit atop cheese mixture.
Melt marmalade; brush or spoon atop fruit.
Chill several hours or overnight.
Garnish with pastry leaves, if desired.
Cut into wedges.