Crostata Pastry | Free Form Pastry

When making a free form tart, the pastry is key. It needs to hold up and be crisp. This crostata pastry fits the bill and I have tried it with both figs and plums.

Plum Crostata
Head straight on to the Recipe For Crostata Pastry

There is an advert on television here that asks what you would do if you won the lottery? It starts off with a private jet which would not be high on my list of priorities. I am quite happy to fly commercial if it could always be in business class. The last snippet is for gold plated toilet roll holders. And those would be a no-no! Have you ever seen them? The bathrooms in the high end suites of the Burj Al Arab have gold plated everything, and I find them so kitsch. But right now, at this very moment in time I know what I would do if I won the lottery. If my winnings were small, say €2000, I would get the carpets put into the two bedrooms still waiting for this to be done. An extra €1000 would cover a really decent bed for our bedroom.

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And €500 would mean new beds for the guest bedroom without having to sell the bunk beds. I could just donate them to a worthy charity. Of course, a really big lottery win would change everything. My dream is to be able to go and watch all the motor sport races I want to. It would be amazing to just fly into the host city of the race weekend, watch the race, and head back home. I would also love to retrofit a barge and take week long breaks whenever we felt like it. Dave wants an apartment in a city where we can fly to directly from Cape Town. For us right now that would be Amsterdam as Mark lives in The Netherlands. But for right now, a girl can dream, and save! What would be the first thing you did with a big lottery win?

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Crostata Pastry

Make sure you pleat your pastry over the fruit as tightly as possible
Recipe Category: Baking, Dessert
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 146 g flour, plus extra for dusting
  • 48 g fructose
  • 85 g salted butter, cubed
  • 30 mls liqueur of your choice to suit the fruit you use

For the egg wash

  • 1 egg
  • 15 mls cream

Method

  • Place the flour and fructose into a stand mixer bowl and whisk to combine
  • Add the butter and using a paddle beater, beat until clumps form
  • Add the liqueur and beat until a dough forms
  • Tip out onto cling film, shape into a disc, cover and place into the fridge for 30 minutes
  • Cut a piece of baking paper the same size as your round baking tray
  • Lightly dust the baking paper with flour and roll out your pastry, on the baking paper, until 4mm thick
  • Place the baking paper onto your baking tray
  • Place back into the fridge while you prepare the fruit you will be using for your crostata
  • Remove the pastry from the fridge and add the fruit you have prepared onto the centre of the pastry
  • Make sure you have a 5cm border and then lift and pinch the pastry to encapsulate the fruit snugly
  • Place the crostata into the fridge while you heat your oven to 180° Celsius
  • In the meantime make the egg wash
  • Crack the egg into a mixing bowl and whisk to slacken
  • Add the cream and whisk to combine
  • Remove the crostata from the fridge and brush the egg wash over the exposed pastry *
  • Place into the oven and bake for 45 minutes
  • Remove from the oven and leave to cool on the tray for 10 minutes before serving

Notes

* you will have egg wash left over. I have frozen mine and used it as needed, defrosting it in the fridge overnight.
Inspiration published on Lavender and Lime September 3:

I am away and I am not sure how much time I will have for blogging. I will be back at work on the 8th and will reply to blog comments then. I might not be able to read any blogs while I am away.

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