I love the rustic look and taste of this fruit-filled crostata. The whole-wheat flour gives the crust a nutty flavor and crumbly texture, while the turbinado sugar adds just enough sweetness. Make a few batches of the dough and reserve them in the freezer. That way, you can bake a crostata on short notice by just adding fresh fruit.
To make the crust, in a food processor, combine the flours, sugar, and
Transfer the dough to a work surface, gather into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1½ hours or up to 2 days. The dough will keep in the freezer for up to 3 months.
On a piece of parchment paper, roll out the chilled dough into a
To make the filling, in a large bowl, stir together the peaches, raspberries, granulated sugar, and lemon juice. Spoon the fruit filling into the center of the dough, leaving a
© 2015 All rights reserved. Published by Weldon Owen.