Stone fruits are without a doubt one of the best part about summer. Choose from fresh plums, peaches or nectarine to create a delightful rustic Italian dessert pie.
A crostata is a type of Italian rustic free-form tart. The beauty of this tart is that it doesn’t require a special pan for baking. Tart is best eaten on day of baking.
Looking for more stone fruit desserts or more dessert pies?
Ingredients
Method
1.Process flour, butter, salt and 1 tablespoon of the caster sugar until crumbly. Add 1/3 cup (80ml) chilled water and process until ingredients just come together. Press dough into a ball. Wrap in plastic wrap; refrigerate for 30 minutes.
2.Meanwhile, cut your choice of stonefruit into wedges.
3.Preheat oven to 180°C/350°F.
4.Roll dough out between two large sheets of baking paper into a 28cm x 40cm rectangle. Remove top layer of paper; carefully lift dough, on paper, onto a large oven tray.
5.Sprinkle your choice of nut meal in the centre of the dough, leaving a 7cm (2¾in) border. Top with stonefruit; sprinkle with remaining caster sugar. Fold pastry edge up and around stonefruit, pleating as you go. Brush pastry edge with milk and sprinkle with demerara sugar.
6.Bake tart for 40 minutes or until pastry is golden. Brush honey over warm tart. Dust with icing sugar just before serving.
A crostata is a type of Italian rustic free-form tart. The beauty of this tart is that it doesn’t require a special pan for baking. Tart is best eaten on day of baking.
Note
