Summer Fruit Crostata | CUESA

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Summer Fruit Crostata


Sarah Henkin, CUESA’s Market Chef

This recipe was prepared for the FOOD WISE BOOTH on July 7, 2009.


2 cups flour (1 cup all-purpose plus 1 cup Eatwell Farms whole wheat flour; altrenatively can use 2 cups all-purpose flour)
2 tablespoons all-purpose flour
1 tablespoon sugar plus ¼ cup sugar, divided
¼ teaspoon salt
6 ounces unsalted butter, grated or cut into small pieces
¼ to ½ cup ice water, as needed
5 cups fruit- any combination of stone fruit, sliced: plums, peaches, nectarines, apricots,and berries
1 egg, beaten


  1. Mix the flour, sugar, and salt in a mixing bowl with a whisk. Add the butter bit by bit, working it into the dry ingredients with your finger tips. When the dough resembles coarse corn meal, and the largest pieces of butter are the size of small peas, slowly add in the water, a couple tablespoons at a time, gently tossing the dough in the bowl. When the dough has just barely comes together, wrap it tightly in plastic and allow it to rest for 30 minutes.

  2. Toss stone fruit with ¼ cup sugar and 2 tablespoons flour. Roll out crostata dough into somewhat of a circle shape, about 1/16 of an inch thick. Place filling on center leaving an inch or so of an edge around the circle. Fold the edge over to create your crust. Brush edge with egg wash, sprinkle with more sugar if desired and bake for 30-40 minutes, until crust is golden grown and fruit is bubbling. Serve on its own or with crème fraiche or ice cream.



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