Summer Fruit Crostata Ina Garten
Bursting with the vibrant flavors of summer, Ina Garten's Summer Fruit Crostata is a rustic tart that celebrates the season’s best produce. A buttery, flaky pastry serves as the perfect base for a medley of fresh peaches, raspberries, and blueberries, sweetened with a touch of sugar and brightened by zesty lemon juice. This easy-to-make dessert features a handmade dough folded effortlessly over the fruit filling for an approachable yet elegant presentation. Finished with a golden egg wash and optional turbinado sugar for sparkle and crunch, this crostata is baked to perfection in under 40 minutes and pairs beautifully with a dollop of whipped cream or vanilla ice cream. Perfect for backyard gatherings or casual dinners, this dessert promises to impress with its rustic charm and irresistible flavor. Keywords: Summer fruit crostata, Ina Garten dessert, rustic tart recipe, fresh peach dessert, easy berry pastry.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.25 teaspoons Kosher salt
- 0.5 cups Unsalted butter (cold, diced)
- 2 tablespoons Ice water
- 2 cups Fresh peaches (peeled, pitted, and sliced)
- 1 cup Fresh raspberries
- 1 cup Fresh blueberries
- 0.5 cups Granulated sugar (for filling)
- 2 tablespoons All-purpose flour (for filling)
- 1 tablespoons Lemon juice
- 1 whole Egg (beaten, for egg wash)
- 1 tablespoons Turbinado sugar (optional, for sprinkling)
Instructions
To make the pastry, combine the flour, granulated sugar, and salt in a food processor. Add the cold, diced butter and pulse until the mixture resembles coarse crumbs.
Add the ice water, one tablespoon at a time, and pulse until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, combine the sliced peaches, raspberries, blueberries, granulated sugar, flour, and lemon juice. Toss gently to coat the fruit evenly.
On a floured surface, roll the chilled pastry dough into a 12-inch circle. Transfer it to the prepared baking sheet.
Pile the fruit mixture evenly in the center of the dough, leaving a 2-inch border around the edges.
Gently fold the edges of the dough up over the filling, pleating as necessary, to form a rustic tart shape. The center fruit should remain exposed.
Brush the dough edges with the beaten egg and sprinkle with turbinado sugar, if desired.
Bake the crostata in the preheated oven for 35–40 minutes, or until the crust is golden brown and the fruit is bubbling.
Remove from the oven and let the crostata cool slightly before serving.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 37.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 254 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
