Bread
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1 min read
Torta di Mele – Serves 3/4
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29 Nov 2023
For the Pastry Dough
- In a food processor, combine the flour, granulated sugar, lemon zest, and a pinch of salt. Pulse to mix.
- Add the cold, cubed butter to the mixture and pulse until the mixture resembles coarse crumbs.
- Beat the egg in a separate bowl and add it to the food processor. Pulse until the dough comes together. If the dough is too dry, you can add a tablespoon of cold water.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
For the Fruit Filling
- While the dough is chilling, wash and prepare the fresh fruits. If you’re using strawberries, hull and slice them. If using peaches, peel and slice them.
- In a bowl, toss the mixed fruits with lemon juice to prevent browning.
To Assemble the Crostata
- Preheat your oven to 350°F (175°C).
- On a floured surface, roll out the chilled pastry dough into a circle about 12 inches in diameter.
- Carefully transfer the rolled-out dough to a tart or pie dish. Press it into the bottom and up the sides.
- Arrange the mixed fruits in a decorative pattern on top of the pastry crust.
- Warm the apricot jam or fruit preserves in the microwave or on the stovetop until it’s easily spreadable. Brush the warm jam over the top of the arranged fruits for a glaze.
- Bake the Crostata in the preheated oven for about 30-35 minutes, or until the pastry is golden brown and the fruits are tender.
- Remove the Crostata from the oven and allow it to cool.
- Serve the Crostata di Frutta as a delightful Italian dessert.
Ingredients
| All-purpose flour | 1/4 cup |
| Granulated sugar | 1/4 cup |
| Unsalted butter, cold and cubed | 1/2 cup |
| Egg from Lombardia - rich yolk | 1 pc |
| Lemon zest | 1 tsp |
| Siclian Sea Salt | A pinch |
| Mixed fresh fruits: strawberries, kiwi, flat peaches | 2 cups |
| Apricot jam (Veneto) / fruit preserves (for glazing) | 2-3 tbsp |
| Freshly Sicilian lemon juice | 1 tbsp |
