A crostata can take many forms: Sometimes it's a lattice-topped tart, sometimes a sort of deep-dish pie, and sometimes a kind of shortcake. For this free-form crostata, you roll out the dough, top it will sliced plums and strawberries, and then gently fold the edges of the pastry around the fruits. For a shortcut, place the disk of chilled dough directly on the baking sheet, cover the dough with a sheet of wax paper and roll it out right on the baking sheet.
All of the components can be found at any Kroger or Publix right here in Nashville.
- 1 cup plus two tablespoons all-purpose flour
- 1/2 cup yellow cornmeal
- 1/4 cup plus two tablespoons sugar
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons butter or margarine
- 2 medium plums, pitted and sliced
- 1 pint strawberries, hulled and sliced
In a food processor, combine the flour, cornmeal, 1/4 cup of the sugar and the salt, and process until well combined. Add the butter or margarine and process until the dough begins to leave the sides of the work bowl. Remove the dough and press into a flattened disk. Wrap the dough with plastic wrap and refrigerate for 30 minutes, or until chilled.
Preheat the oven to 425 degrees. line a large baking sheet with foil or parchment paper and spray with non-stick spray.
Place the dough between 2 pieces of wax paper, and, using a rolling pin, roll into a 12-inch round. Carefully peel off the top piece of wax paper, invert the dough onto the prepared baking sheet and peel off the remaining wax paper. Arrange the plum and strawberries in whatever pattern you like, leaving a 1 1/2 inch border of dough all around. Using a metal spatula, carefully lift the dough border back over the fruits to form a rim. Sprinkle the fruits with the remaining sugar.
Bake for 15 to 20 minutes, or until the pastry is golden brown and the fruits are tender. Transfer the baking sheet to a wire rack and allow the crostata to cool on the baking sheet for 10 minutes. Carefully transfer the crostata to a platter or cut into wedges directly on the baking sheet.