Have some left over poached fruit? Need an easy dessert idea? A rustic crostata will save the day!
Rustic Crostata
Serves 6
For pastry:
120g plain flour
80g butter, chilled
5g sugar
pinch of salt
40g water, chilled
For filling:
about 400g Poached Fruit
Demerara Sugar
1 Egg, for eggwash
In a large bowl, mix together your flour, sugar and salt. Cut your butter into small cubes and rub in to your flour until it resembles fine bread crumbs. Add in your water a tablespoon at a time until the dough comes together and there are no more dry bits. Wrap in cling film and chill for an hour.
Preheat your oven to 180ºC. Roll your dough out to a 3mm disc. Strain the syrup from your fruit and place in the centre of your disc. Lift the edges of your dough and fold over your fruit, pinching to form a seam. Repeat every few centimetres to create a border all the way around your crostata. Whisk your egg and brush the folds of your pastry, then sprinkle with demerara sugar. Bake for 35-40 minutes until the pastry is a lovely golden brown.
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