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Seasonal Fruit Crostata
Make the Crostata Dough:
In a food processor, combine the flour, sugar, and salt. Add the cubed cold butter and pulse until the mixture resembles coarse crumbs. If you don’t have a food processor, you can use a pastry cutter or your fingers to incorporate the butter into the flour mixture.
Add the egg yolk and pulse again. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together.
Turn the dough out onto a floured surface and knead it a few times until smooth. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
Prepare the Fruit Filling:
In a bowl, combine the mixed seasonal fruit, sugar, cornstarch, lemon juice, and vanilla extract. Toss to coat the fruit evenly with the sugar mixture. Set aside.
Roll Out the Dough:
Preheat your oven to 375°F (190°C).
Once the dough has chilled, roll it out on a lightly floured surface into a rough 12-inch circle (don’t worry about perfect edges – rustic is best!).
Transfer the rolled-out dough to a parchment-lined baking sheet.
