Add the flour, sugar and salt to a food processor and pulse to combine. Add in the butter and continue to pulse until the mixture resembles pea-size crumbles. Add the vanilla to the ice water. With the food processor running, slowly add the water to the dough mixture until it is moistened and comes together. Remove from the processor and form into a ball. Wrap in plastic wrap and chill in the refrigerator for 30-40 minutes.
Preheat the oven to 350°F/160°C when ready to bake. Line a large baking sheet with parchment paper and set aside.
Prepare the fruit filling by placing all the fruit, except for the raspberries in a large bowl. Combine the sugar and cornstarch in a small bowl and then toss with the fruit until completely coated.
Lightly flour your work surface and roll out the chilled dough into a 10” (25cm) circle. Place on to the baking sheet. Spoon the fruit mixture on top in a large mound leaving 1½ - 2” (3.75-5cm) border all around the edge. Dot the top with the fresh raspberries.
Gently fold the border of the pastry over the fruit, pleating it to crimp an artistic edge. Using a pastry brush, egg wash the crust. This will help the pastry turn golden-brown and flaky. Sprinkle the crostata with Turbinado sugar making sure to cover the top of the pastry and the fruit.
Bake for 45 to 50 minutes until the crust is golden brown and the fruit is tender and juicy.
Warm the apple jelly and add a teaspoon (5ml) of water to dilute. Brush over top of warm crust and berries. Sprinkle with a touch of Turbino sugar and serve warm or at room temperature.
Queen Bee Tip: Making this recipe with store bought pastry dough is a quick and almost effortless way to get a delicious dessert on the table in half the time. Simply roll out the chilled dough, fill with your favorite fruit and bake!
Add the flour, sugar and salt to a food processor and pulse to combine. Add in the butter and continue to pulse until the mixture resembles pea-size crumbles. Add the vanilla to the ice water. With the food processor running, slowly add the water to the dough mixture until it is moistened and comes together. Remove from the processor and form into a ball. Wrap in plastic wrap and chill in the refrigerator for 30-40 minutes.
Preheat the oven to 350°F/160°C when ready to bake. Line a large baking sheet with parchment paper and set aside.
Prepare the fruit filling by placing all the fruit, except for the raspberries in a large bowl. Combine the sugar and cornstarch in a small bowl and then toss with the fruit until completely coated.
Lightly flour your work surface and roll out the chilled dough into a 10” (25cm) circle. Place on to the baking sheet. Spoon the fruit mixture on top in a large mound leaving 1½ - 2” (3.75-5cm) border all around the edge. Dot the top with the fresh raspberries.
Gently fold the border of the pastry over the fruit, pleating it to crimp an artistic edge. Using a pastry brush, egg wash the crust. This will help the pastry turn golden-brown and flaky. Sprinkle the crostata with Turbinado sugar making sure to cover the top of the pastry and the fruit.
Bake for 45 to 50 minutes until the crust is golden brown and the fruit is tender and juicy.
Warm the apple jelly and add a teaspoon (5ml) of water to dilute. Brush over top of warm crust and berries. Sprinkle with a touch of Turbino sugar and serve warm or at room temperature.
Queen Bee Tip: Making this recipe with store bought pastry dough is a quick and almost effortless way to get a delicious dessert on the table in half the time. Simply roll out the chilled dough, fill with your favorite fruit and bake!
