Stone Fruit Crostata

What better to way to use the last of summer’s stone fruits than to make a homemade crostata. The perfect summer dessert for a family dinner or when entertaining, this dish celebrates all that we love about summer in Sydney – fresh, light and full of flavour.

Finding some rare spare time over the weekend, Kate used her favourite crostata recipe to create a beautiful Sunday night treat. Her tip, use plenty of fruit and be light on the pastry so that the filling spills through the centre. We share her famous recipe with you below.

Stone fruit crostata

Makes 6

Pastry

1 ½ cups plain flour, sifted

125g chilled butter, chopped

1 tb caster sugar

1 tb finely grated lemon rind

1 tsp ground cinnamon

pinch salt

1 tb ice cold water

Filling

2 plums, stoned and cut into thin wedges

2 peaches, stoned and cut into thin wedges

2 nectarines, stoned and cut into thin wedges

150g raspberries

½ cup caster sugar

1 cup fresh bread crumbs

1 tb finely grated lemon rind

1 tb caster sugar

½ cup roughly chopped raw almonds, toasted

1 egg, whisked

2 tbs demerara sugar

Place the flour and butter in the bowl of a food processor and pulse until fine breadcrumbs, add the sugar, lemon rind, cinnamon and salt and pulse until just combined. Add the ice cold water and pulse until the mixture forms a ball. Press to form a disc, wrap in plastic wrap and refrigerate for 30 minutes.

Meanwhile, place the plums, peaches, nectarines, raspberries and sugar in a large bowl and toss until well coated in the sugar. Set aside.

Place bread crumbs, lemon rind, sugar and almonds in a medium bowl and toss to combine.

Preheat the oven to 180C. Line a baking tray with baking paper. Roll the pastry out between two sheets of baking paper until 3mm thick. Cut 6 x 12cm rounds and place on the baking tray. Top with 2 tablespoons breadcrumb mixture and a handful of fruit. Pull the pastry up to cover the sides of the fruit, brush with egg and sprinkle with demerara sugar.

Bake for 35-40 minutes or until golden. Serve with double cream or ice cream.