Fruit Crostata Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Shortening | 1 Tablespoon | |
| Egg yolk | 1 | |
| Package cream cheese | 1 8 Ounce, softened | |
| Package cream cheese | 1 3 Ounce, softened | |
| Sugar | 1/4 Cup (16 tbs) | |
| Lemon peel | 2 Teaspoon, finely shredded | |
| Lemon juice | 1 Tablespoon | |
| Peaches | 11/2 Pound, thinly sliced | |
| Seedless green grapes | 1 1/4 Cup (16 tbs), halved | |
| 1 kiwi, peeled and thinly sliced | ||
| Orange marmalade | 1/3 Cup (16 tbs) | |
Directions
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.
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.
Chef
