This Apricot Pear Crostata is the best way to use summer fruits
When summer rolls around, and the supermarkets are full of gorgeous summer fruits, I buy them all! I recently got into making crostatas at home, and there is no better way to use up some of that summer fruit that in this quick and delicious apricot pear crostata. A crostata is basically a free form Italian pie, similar to a Galette. What I love about crostatas is that they let the fruit shine. The fruit is lightly sweetened and flavored and encased in a flaky pastry. It bakes in much less time than pie but packs all the flavor. You can have this crostata prepped and baked in 30 minutes, how perfect is that?
What you need to make this crostata
The simplicity of assembling a crostata is what makes it so fun to make. You don’t need to measure an exact amount of anything. Just chop up any fruit you like, use any jam you have in your fridge and pop in onto some store bought puff pastry. You can use pie dough, but I prefer the flakey layers of puff pastry. As for fruit, any summer fruit will do. You can make a mixed berry crostata, or just simple add your favorite berry. Pitted fruits work especially well. They become sweeter as they bake and keep their shape. I used pears and apricots in this, but peaches and plums would be wonderful as well.
How to get the layering right in this Apricot Pear Crostata
While the ingredients are simple, it’s important to get the layering right. I like adding some apricot jam to the pastry before layering on the fruit. It keeps the bottom of the crostata from getting soggy and adds flavor. The last layer on top of the fruit is a mixture of sugar, nutmeg and corn starch. The cornstarch turns the juices into a thick glaze and the sugar and nutmeg bring out the fruit flavors. The egg wash and sprinkle of sugar over the pastry crust gives the crust a golden hue and glorious crunch once baked, making this a phenomenal crostata.
Apricot Pear Crostata
- 1 sheet puff pastry
- 1 tbsp aricot jam
- 1 pear halved and thinly sliced
- 2 apricots halved and thinly sliced
- 1 egg for egg wash
- ½ tsp sugar for crust
Corn Starch Mix
- 1 tsp corn starch
- 1 tsp sugar
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- Preheat your oven to 400 F. In a small bowl mix together the ingredients listed under cornstarch mix. Set aside.
- Spread out the puff pastry sheet and cut it into a 8-9 inch circle. Use a sharp knife so the edges are clean. I used a cake pan as a guide. Spread the apricot jam on the puff pastry, leaving an ich around the edges. Place the sliced fruit on the jam covered puff pastry, fanning it out slightly to cover the area.
- Evenly sprinkle over the corn starch mix, then fold in the puff pastry edges. Don't press down too hard or the pastry won't rise. Beat the egg and using a pastry brush egg wash the crust. Then sprinkle over the sugar for the crust, and bake for 15-18 minutes. The pastry should be goldne brown an dpuffed and the fruit juices should have transformed into a jam like consistency. Cool slightly before cutting and serving.
Have you tried this Italian Apricot Pear Crostata?
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