• Florida's Adventure Coast

Fresh Florida Fruit Crostata

This rustic and delicious Crostata tastes as good as it looks. Florida blueberries and peaches are in season, so put this one on your list. There’s a certain “wow” factor that takes over when you pull it out of the oven. Just add ice cream and you’re in Authentic Florida heaven. By the way, it’s good for breakfast, too.

There are five simple steps to this process:

1. Create the dough.

2. Create the fruit mixture.

3. Assemble the crostata.

4. Add the topping.

5. Bake.

Fresh Florida Fruit Crostata


For the pastry (makes 2 crostatas)

•                2 cups all-purpose flour

•                1/4 cup granulated or superfine sugar

•                1/2 teaspoon kosher salt

•                1/2 pound (2 sticks) cold unsalted butter, diced

•                6 tablespoons (3 ounces) ice water

For the filling:

•                2 pounds firm ripe Florida peaches, peeled (4-5 medium peaches) OR 1 pound of peaches (2-3), 1 pound of Florida plums (2-3)

•                1 pint fresh Florida blueberries (2 cups blueberries)

•                2 tablespoons plus 1/2 cup all-purpose flour, divided

•                2 tablespoons plus 1/2 cup granulated sugar, divided

•                1/2 teaspoon grated orange zest

•                4 tablespoons freshly squeezed Florida orange juice

•                1/2 teaspoon kosher salt

•                8 tablespoons (1 stick) cold unsalted butter, diced

For the pastry



Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough, the other disk can be frozen.


Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. (Note: parchment paper will prevent it from burning on the bottom.)

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.


For the filling:

Cut the peaches in wedges and place them in a bowl with the blueberries. Toss them with 2 tablespoons of the flour, 2 tablespoons of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.


For the topping:


Combine the 1/2 cup flour, the 1/2 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.


Bake the crostatas for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostatas cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.


Adapted from the Barefoot Contessa’s Summer Crostata.

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