I thought I’d share a piece of very important piece information with you all today: red fruit is perfect. If I had to only eat one kind of food for the rest of my life it would be red fruit. Cherries, raspberries, strawberries, dried cranberries, gala apples, goji berries- you get it. Yes, there are moments where I find myself enjoying other colors of fruit (I peel a banana from the bottom, I rub the fuzzy outsides of kiwis at the grocery store) but I never really can mindlessly munch on these other colors as I can with red fruit. Honestly, I’m a little scared that this school year when I have to buy all my groceries as opposed to relying on the dining hall, my fridge is going to be 83% red fruit. More honestly, this does not scare me at all. Especially when that red fruit becomes the inside of a crostata. Emily and I recently spent an afternoon making this fantastic thing and I can’t describe how incredible it was. We put it in the oven around noon. We sampled our first slices around 1. By 4, it was more than halfway gone. And we hadn’t even shared it with anyone yet. I simply never get tired of fresh fruit and buttery crust. This might be the reason I prefer pie to cake. As much as I hate myself for saying this, I can get sick of too much cake. It’s just too rich for 3+ slices. But pie. I could eat a whole pie with a fork accidentally. In fact, I’m pretty sure I’ve done it. And never felt nearly as bad as I should’ve that no one else got a slice. As I’ve said recently, you never know when you’re going to need to make a pie or tart, so it’s best to keep doughs in the freezer for when inspiration strikes. Same goes for crostata. Just fyi- crostata is an Italian baked tart that is essentially open faced rustic pie without a pan. It’s very similar to a French galette. But I am Italian after all, so why not embrace it? Okay, let’s bake!
Crust (tweaked ever so slightly from Joy the Baker)
2 1/2 c all-purpose flour
2 tbsp sugar
1 tsp salt
1 c unsalted butter, cold and cut into cubes
1/2 c plus 1 tablespoon cold buttermilk
1 1/2 c sliced strawberries
1 c sliced cherries
2 tbsp granulated sugar
3 tbsp cornstarch
1 tbsp fresh lemon juice
pinch of salt
1 large egg, beaten granulated
Pulse together flour, sugar and salt in a food processor. Add butter and pulse seven or eight times until the butter is the size of small peas. Pour in the buttermilk and pulse a few times until the flour is just moistened. Dump the dough onto a lightly floured work surface. Shape into a disk, wrap in plastic wrap and refrigerate for 1 hour. After its been in the fridge for about half an hour, make the filling!
In a medium bowl, stir together strawberries, cherries, sugar, cornstarch, lemon juice, and salt. Cover and set aside (room temperature or refrigerated) until your crust is done chilling. In a small bowl, beat the egg and set aside.
Preheat the oven 400 degrees and line a rimmed baking tray with parchment paper. On a well-floured surface, roll the disk out to a 1/4-inch thick large round disk (it’s okay if it’s not perfect- in fact, that’s better!) Roll the disk onto the rolling pin and unroll it on the baking tray. Pour the fruit mixture into the center of the square- leave at least 1 1/2-inches of crust on all sides. Brush the edges of the disk with some of the beaten egg. Fold the crust up and around the fruit, neatly tucking in the edges. Brush the top of the crust with the rest of the beaten egg, then sprinkle generously with raw sugar. Bake 25-30 minutes. Devour with a fork directly on the tray!