Also called a "galette" - a delicious fruit dessert that's easier than pie! Flaky pie crust gets folded over the edge of fresh juicy plums and peach slices! You don't even need to peel the fruit! Bake until the plum and peach slices get all juicy and bubbly! Let cool a bit to let the juices thicken up, then serve with some vanilla ice cream or whipped cream! It's a little rustic and a lot delicious!
3-4tablespoonssugardepending on sweetness of fruit
1teaspoon lemon zest
1tablespoonflourif fruit is super juicy add an extra teaspoon flour
Egg Wash: Optional
2teaspoonscoarse turbinado or sparkling sugaroptional
Preheat oven to 400 degrees F.
Arrange rolled-out pie crust on baking sheet lined with parchment paper. (I rolled my crust to about a 12" diameter.)
Stir together sliced plums and peach with sugar, cinnamon, lemon juice, lemon zest and flour.
Arrange fruit in center of pie crust - leaving about 1 1/2 - 2" of crust at edge to fold over. Fold crust over outside of filling, crust will overlap itself. There should be a center circle of exposed fruit.
Egg Wash: If using an egg wash. Whisk together egg and water, brush over crust and sprinkle with sugar.
Bake for 35-40 minutes. Fruit should be bubbling all over. If crust or fruit starts to brown too much, loosely cover with foil. Remove from oven and let cool at least 30-45 minutes - the filling will thicken up.
After the crostata is baked, you can brush the fruit with an optional glaze to make it shiny. Just microwave a couple tablespoons apricot or strawberry jam to loosen it up. (about 20-30 seconds) Stir the jam and lightly brush over fruit.
Nutrition (approx. data estimated via online nutritional calculator.)