Recipe
Author
Hy-Vee Seasons Magazine
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Description
Never mind impressing friends and family, you'll impress yourself with this rustic fruit-filled crostata. It's easier than pie. And no less delicious.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Hy-Vee ready-to-bake 9-inch pie crust | ||
| ¾ c. fresh or frozen raspberries | ||
| ¾ c. fresh or frozen blueberries | ||
| ¾ c. fresh or frozen sliced peaches | ||
| 2 tbsp. plus 1 tsp Hy-Vee sugar, divided | ||
| water |
Directions
- Preheat oven to 400 degrees.
- On floured baking parchment, roll out pastry into 12-inch circle. Transfer parchment and pastry to baking sheet.
- Arrange fruit in center of pastry, leaving a 2- to 3-inch margin. Sprinkle fruit with 2 tablespoons sugar.
- Fold edges of pastry over fruit, pleating or crimping edges as desired. Brush crust lightly with water and sprinkle with remaining 1 teaspoon of sugar.
- Bake 35 to 40 minutes or until fruit is bubbly and crust is golden brown. Cool on a wire rack 10 minutes; remove crostata and parchment from baking sheet to cool until serving time. Cut into 6 slices.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 20mg
- Sodium: 100mg
- Total Carbohydrates: 26g
- Protein: 3g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 10%
0%
Iron 6%
0%
Calcium 0%
Recipe Source:
Hy-Vee Seasons Fall 2011.