Winter Fruit Crostata
I love crostatas. They’re just EASY. Store brought pie crust, toss some fruit in it, fold it over and bake. They’re the perfect dessert for the imperfect baker - me - that’s me. As much as I love cooking, and baked GOODS - bakING has never really been my strong suit. Mostly because it’s PRECISE - and I am not. I like to adjust my food and recipes on a whim to whatever I’m feeling and baking doesn’t really allow for that - usually. But crostatas do! A simple, rustic, Italian dessert, they’re based more on quality ingredients than precise technique (as almost all Italian food is!).
In this one, I used the last few fresh fruits you can get locally here in the Northeast in wintertime. Apples and pears are stored from local groves and will usually hold through winter. Citrus is available from out of state. And craisins - well, I just keep those around for salads but they seemed like a nice touch of color here. Don’t be fooled by the pretty slices - you’re more than welcome to chop your fruit and just dump it in, but for you guys, I wanted to make it look nice!
Simply cut up your fruit, allow to sit with the orange juice and sugar while you roll out your crust. Then place or pour the fruit in and fold the edges up and over, leaving the center open. Use an egg wash if you’d like around the edge and top with finishing sugar - it just makes it look pretty! Bake on a parchment lined cookie sheet for 40 minutes and you’re good to go! I actually HIGHLY recommend serving this with a big scoop of that Vin Santo Gelato from last week!
Buon appetito my friends!
Winter Fruit Crostata
Makes 1, 9 inch crostata
1 pie crust
1 apple
1 pear
Juice of 1 orange
scant 1/4 C. craisins
2 Tbs. sugar + more for dusting
1 egg
cinnamon (optional)
Sliced almonds (optional)
Tools (affiliate links) Rolling Pin
Preheat the oven to 350°.
Slice or chop your apple and pear. Add in craisins, sugar and orange juice and mix well. Set aside.
Line a cookie sheet with parchment paper. Roll out your pie crust to about 12 inches around. Transfer to a the cookie sheet.
Spoon or lay the fruit into the center of the pie crust, leave about 2 inches of empty space at the edges. Gently fold the edges over the fruit.
Scramble the egg and gently brush it around the edge of the crust. Sprinkle with extra sugar and cinnamon if using. Sprinkle a few sliced almonds over top. Bake at 350° for 40 minutes. Serve warm with a big scoop of Vin Santo Gelato!
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AFFILIATE DISCLOSURE: This video and description may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. I won't put anything here that I haven't verified and/or personally used myself.