Stone-Fruit Crostatas with
Cream Cheese Crust
ACTIVE: 50 min TOTAL: 21/2 hrs
TO MAKE AHEAD: Refrigerate crust (Step 1) for up
to 3 days or freeze for up to 3 months; thaw in
the refrigerator for 24 hours before using. Store
crostatas at room temperature for up to 1 day.
EQUIPMENT: Parchment paper
When you have a hankering for pie, try making
crostatas instead. These open-face hand-pies
are just right to highlight the sunshine flavor of
fresh ripe peaches, nectarines, plums or pluots.
Sprinkle a little sugar on top before baking for
extra sparkle and crunch.
CRUST
1 cup all-purpose flour
1 cup white whole-wheat flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
4 tablespoons cold unsalted butter,
cut into 1/2-inch cubes
3 ounces cold reduced-fat cream cheese,
cut into 1/2-inch cubes
3-4 tablespoons water
1 tablespoon cider vinegar
1 large egg white, mixed with 1
tablespoon water
FILLING
1/4 cup cornstarch
3 tablespoons sugar plus 1 teaspoon,
divided
1 teaspoon ground cinnamon
Pinch of salt
3 cups sliced peaches, nectarines
and/or apricots
8 teaspoons prepared lemon curd- To prepare crust: Combine all-purpose and
whole-wheat flours, 2 tablespoons sugar,
baking powder and 1/2 teaspoon salt in a food
processor. Pulse 3 times to mix. Add oil, butter
and cream cheese and pulse until it looks like
coarse meal, 10 to 15 times. Add 3 tablespoons
water and vinegar; pulse until the dough is
starting to come together, about 5 more times;
add 1 tablespoon water, if necessary. Form the
dough into a disk and wrap in plastic wrap. Re-
frigerate for at least 1 hour. - When ready to assemble & bake: Position
oven racks in middle and lower thirds of oven;
preheat to 425°F. Line 2 baking sheets with
parchment paper. - Divide the dough into 8 equal pieces. Roll
out each on a lightly floured surface to roughly
a 7-inch circle and place on the prepared pans.
The circles may overlap slightly.- To prepare filling: Whisk cornstarch, 3 ta-
blespoons sugar, cinnamon and salt in a small
bowl. Sprinkle 2 teaspoons of the mixture
evenly over each crust, leaving a 1-inch border.
Top with fruit. Sprinkle with the remaining
cornstarch mixture and dot each with 1 tea-
spoon lemon curd. - Fold and pleat the edges of the dough over
the filling, leaving an opening in the center. (See
photos, page 135.) Lightly brush the edges with
egg white mixture and sprinkle with the remain-
ing 1 teaspoon sugar. Refrigerate for 15 minutes. - Bake the crostatas for 15 minutes. Swap pans
from top to bottom and front to back. Reduce
oven temperature to 375°F and bake until
golden brown, about 15 minutes more.
SERVES 8: 1 crostata each
CAL 337 / FAT 16G (SAT 6G) / CHOL 18MG / CARBS
41G / TOTAL SUGARS 15G (ADDED 11G) / PROTEIN 6G /
FIBER 3G / SODIUM 242MG / POTASSIUM 166MG.