Autumn crostata

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A crostata is an Italian baked dessert tart, and a form of pie. The jams that are traditionally used as a filling are cherries, peaches, apricots, berries. The crostata can also be blind-baked and then filled with pastry cream (crema pasticcera) topped with pieces of fresh fruit; this is called crostata di frutta. A typical central Italian variety replaces jam with ricotta mixed with sugar, cocoa or pieces of chocolate and anisetta; this is called crostata di ricotta.


For the dough:
250 g flour
150 g butter
50 g sugar
a pinch of salt
5 cl ice cold water
1 egg (for brushing the top)
For the filling:
2 apples
1 pear
3 plums
1 pomegranate
4 tablespoons sugar (cane or maple)
20g butter
1 vanilla berry
1 pinch of cinnamon


In a food processor (with the blade propeller), whisk the flour with the sugar, salt and butter until the butter has been absorbed by the flour. Add the water, whisking until a ball of dough (in all about 1 minute). Of course, you can do it by hand, crumbling the butter before with your fingers.

Wrap the dough ball and place in the freezer . Wash the fruit and cut pear, apples and plums into wedges. Heat the butter in a pan, add the pieces of pear and apple and let it cook for a few minutes. Then add 2 tablespoons of sugar, opened vanilla berry (scrape out the seeds and put them in the pan) and cinnamon. When fruit begins to brown, add slices of plums and pomegranate seeds. Cook over medium heat for another 5 minutes and turn off.

Preheat oven to 180°C. Take the dough and roll it out on a sheet of parchment paper on a disk, approximately 2 – 3 mm thick. Pour the whole fruit in the middle and fold the edges of the dough over the filling. Brush the edges with beaten egg and spread remaining 2 tablespoons sugar on the top.

Bake for 30-40 minutes or until the crust is golden brown. Serve warm, alone or with the vanilla ice cream.