Raspberry/Peach Tart “Crostata” with Crystalized Fruit
I grew up eating crostata, it’s a Italian tradition in our house and learned how to make them from my mother, this one has beautiful peach preserves that a friend made and raspberry store bought preserves, if you want it to look extra fancy you can crystallize the fruit topping for some extra sparkle. Here‘s how I do it:
1 large jar of fruit preserves of your choice
1/2 stick plus 1 tbs butter, I used vegan cashew butter but any shortening is fine
1 tsp good vanilla extract
1 tsp baking soda
the grated zest of 1 lemon
2 eggs or equivalent egg substitute
2 cups roughly more or less flour of choice I used organic whole grain flour
1/2 cup sugar or sweetener of choice I used coconut sugar
For the Crystallized Fruit
fruit of choice
2-3 tbs egg white or egg white substitute like aquafabba which is the liquid from chick peas, it’s what I used.
fine sugar I used natural cane sugar a few spoonfuls
In a small saucepan add the butter melt on very low flame then add the sugar till it melts remove from heat add to a bowl stir and let cool then add the eggs till completely combined then add the vanilla, lemon zest and baking soda till it’s all incorporated. Slowly add in the flour till it’s like play dough consistency still slightly sticky, remove from bowl wrap in plastic and chill for 10 mins. Using an 8-9” pie or cake pan use shortening to grease and then flour the pan. Take your dough and cut off about 1/4 of it then press the remainer along the bottom of the pan and push it halfway up the sides. Add your preserves if using 2 types I spooned them separately to create a marble effect. With the remainder of the dough cut pieces and roll them into long thin logs and create strips to cover the top in a grid pattern. Bake for 40mins in a 325F preheated oven till golden brown.
For the fruit: brush each piece of fruit with egg white or aquafabba then coat with sugar then place on a rack and let completely dry for 1-2 hours. When the tart is cooled place the fruit on top.