WHen you hear that friends might be dropping by for a cup of coffee and you don’t have anything in the freezer, you can whip up these crostatas in a matter of minutes and they will think you have been under the direction of Paula Deen herself, all week…….This recipe actually comes from one of my favorite cookbooks, The Pastry Queen, which comes from the Hill Country of Texas. I have used this cookbook over and over and the recipes have never failed to bring anything but highest raves from our family or friends. This recipe works well with almost any fruit you might have on hand, fresh, canned or frozen, but if you are using frozen, you need to defrost and drain thoroughly before placing them on the dough. Top with ice cream or whipped topping when serving and it makes a most wonderful addition to a cup of coffee, tea and great conversation.
1 cup sugar
2 cups flour (not self-rising)
1/4 teas salt
1 cup (2 sticks) chilled butter, cut into small pieces
4 tables ice water
1 cup fruit
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or butter baking sheet generously. In a food processor fitted with a metal blade, pulse together 1/2 cup of the sugar with the flour and salt. Add the butter and pulse 3 to 5 times, until mixture is crumbly. Pour the water through the feed tube, 1 tablespoon at a time and pulse until the dough begins to hold together. Remove the dough, shape it into a ball, wrap it in plastic wrap and refrigerate for 1 hour. (*if you are in a huge hurry, freeze the wrapped dough just long enough to prepare the fruit filling. It will be a little harder to work wtih, but its an acceptable trade-off when time is short).
Divide the dough into 4 equal pieces and roll each into a ball. Use your hands to press the dough into 1/4″ thick rounds on the prepared baking sheet. Each round should be about 6 in in diameter. Open a can of fruit pie filling of your choice, peach, apple or cherry and spoon 1/4 cup fruit into the center of each of the crostatas, leaving an edge all around. * If using the peach or apple pie filling, I also sprinkle lots of cinnamon over the fruit and sugar. Sprinkle the remaining 1/2 sugar evenly over the fruit on each crostata. fold the dough edges toward the center, making 3 searate flaps. With your thumb and forefinger, firmly pinch together the seams beteween the folds.
Bake the crostatas for 12-14 min until brown around the edges. Cool the crostatas on the baking sheet for no more than 10 min or they will be difficult to remove whole. Serve warm or at room temperature.
Chocolate Castles 