Summer Fruit Crostata with Almond Crust

I LOVE fruit. Especially summer fruit. I’m tellin you, I could live off of berries (and bananas of course). So since we are right in the middle of summer, a whole slew of the things I have been making include some kind of fruit. Many people associate fruit desserts with pie, but I have a confession to make. I’ve never made a real pie. I know, what kind of baker has never made a pie?! I was going to one day, but then the lovely Barefoot Contessa introduced me to the fabulous world of crostatas (or galette for a broader term, but crostata is more fun to say). It is literally a pie, just not molded into a tart pan. All you have to do is roll out the pastry dough, place the filling on top, and fold a slight crust over. In the end you have a rustic elegant little pie that is sooo tasty. This crostata is very simple and the perfect light summer dessert! :)

Summer Fruit Crostata with Almond Crust

Crust

·         2 cups all-purpose flour

·         1 tsp. sugar

·         1 ½ tsp. salt

·         1 egg white

·         ¼ cup ice cold water

·         ½ cup cold unsalted butter, cut into pieces

·         1/3 cup sliced almonds

·         Egg wash for brushing

Filling

·         2 large pieces, sliced

·         ¾ cup blueberries

·         ¾ cup strawberries, sliced

·         Juice of half a lemon

·         1 ½ tbsp. flour

·         1 tbsp. sugar

·         Pinch of salt

Crust

1.       Pulse the flour, sugar, and salt in a food processor until combined.

2.       Add the cold butter and pulse until small pea size crumbs remain.

3.       Pour the cold water and egg white in and pulse until dough comes together.

4.       Refrigerate for 30 minutes, then preheat oven to 350 degrees F.

Filling

1.       Add all of the fruit to a large bowl.

2.       Sprinkle with flour, sugar, salt and lemon juice.

3.       Toss and coat fruit well with the mixture, then let sit for 10 minutes.

4.       Remove crust from fridge and roll to about ¼ inch thick.

5.       Place on parchment lined baking sheet and layer the fruit in the center leaving a 2 inch crust.

6.       Fold the crust over the top of the fruit and brush with the egg wash. Then press the almonds into the crust.

7.       Bake for about 40 minutes until the crust and almonds are golden. SUPER GOOD WARM WITH ICE CREAM