Ingredients
Method
- 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.
Notes
Tips.
Make sure there are no clumps in your cornstarch mixture, because it won't dissolve over the fruit if it's clumpy. Mix well and sprinkle a thin even layer over the fruit. It'll convert all the fruit juices into a jam.
It's ok if you're fruit isn't evenly sliced. The thinner slices will cook through completely while the thicker ones will still have a bite, adding texture to the crostata.
Serve this with vanilla ice cream for a delicious dessert, or have it on it's own with some coffee for breakfast or a midday snack.
You can add more sugar if you like, depending on how sweet your fruit is.
Substitutions.
Substitute the puff pastry for pie dough. Adjust the baking time accordingly.
You can sue any fruits you want. Fresh is always better, frozen fruits release too much liquid. Some fruits you can use are apples, plums, berries, peaches or cherries.