Summer Fruit Crostada

Last summer I worked numerous kids and teens cooking camps with my friend Allie. We had a lot of fun with the little ones, and I think we would both agree that this crostata is one of the best recipes that came from those curriculums. The sweet crust has a great texture thanks to the cornmeal, and you can’t beat making this with fresh summer berries. I love the rustic look of this dessert, and think it is a wonderful end to any summer cookout or dinner party. Allie and I finally made this over spring break, and used a combination of strawberries and blueberries. It is sweet and indulgent, and is an especially good treat now that fresh local fruit is starting to show up in the markets.

If you live in Chicago and have children, check out the kids and teens cooking camps at The Chopping Block. They're so much fun, and the kids learn a lot!

Fruit Crostatas

from The Chopping Block

1 1/2 pounds seasonal fruit, such as strawberries or peaches, cut into 2” pieces

1/4 teaspoon grated orange zest

1/4 cup flour

1/4 cup granulated or superfine sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/2 stick unsalted butter, melted

Cornmeal Pie Dough (see below)

1/2 cup heavy cream, whipped to soft peaks

1. Preheat oven to 375º.

2. Toss the fruit with the zest, flour, sugar, salt, cinnamon, allspice and melted butter until evenly coated.

3. Roll pie dough to 1/8-inch thickness. Mound fruit filling into the middle of the rolled out dough, leaving a 1 ½” border.

4. Fold edges inward, partially covering the filling.

5. Bake until the filling is bubbly and the crust is golden brown about 30 minutes.

6. Remove from oven and allow to cool. Serve slices with a dollop of whipped cream.

Cornmeal Pie Dough

1 1/2 cups all-purpose flour

1/2 cup cornmeal

1/2 cup sugar

1 teaspoon salt

2 egg yolks

3 tablespoons cold water

8 tablespoons cold butter, cut into pieces

1. In the bowl of a food processor, combine flour, cornmeal, sugar and salt.

2. In a small bowl, whisk together the yolks and water.

3. Add butter to flour mixture and process until the consistency of wet sand. Slowly add in egg mixture until a ball is formed.

4. Form into a flat disk, wrap in plastic, and allow to rest in refrigerator for at least 2 hours or up to 3 days.