Fruit Filling

3 peaches, sliced 1⁄8”
1 cup mixed berries, raspberries and boysenberries
1⁄2 cup plus 1 tablespoon sugar, divided
1⁄4 cup all-purpose flour
Pâte Brisée (see below)
1 tablespoon unsalted butter
1 tablespoon heavy cream
Powdered sugar, for dusting

Pâte Brisée (Pastry Dough)

1 3⁄4 cups unbleached all-purpose flour
1 teaspoon salt
1 1⁄4 sticks (5 ounces) chilled butter, cut into 1⁄4″ pieces
2 tablespoons (1 ounce) chilled shortening (cut into small pieces)
1⁄4 to 1⁄2 cup ice water


Prepare oven according to Mugnaini’s Baking Environment, 450 – 550˚F

Pâte Brisée (Pastry Dough)

Place the flour and salt in the bowl of a food processor; pulse to mix. Add the butter and shortening and pulse until mixture resembles coarse cornmeal. Pour in ice water a few teaspoons at a time and pulse for a few seconds, until dough roughly comes together. Remove the dough, place on a work surface, and gather into a ball. Press into a thick disc about 4 – 5 inches in diameter. Flour lightly, wrap with plastic, and refrigerate for at least 2 hours or overnight.

Fruit Filling

In a large bowl, combine the fruit and a 1/2 cup sugar. Toss to coat; set aside.

Wet your work surface with a few tablespoons of water. Place a piece of parchment paper on the damp counter; press down to smooth and adhere. Sprinkle parchment with a little flour and place the Pate Brisee on top. Place rolling pin in the middle and roll away from you to the farthest pastry edge. Turn the pastry a quarter turn and repeat motion. Continue rolling until you have a 14-inch circle, adding more flour when necessary to keep the pastry from sticking.

Place the fruit in the middle of the dough, leaving 3 – 4 inches around the edge. Fold the dough up over the filling, pleating as you go. There will be a 4 – 5-inch circle of exposed filling when you are finished. Brush the pastry with the cream and sprinkle with remaining sugar. Dot the exposed filling with pieces of butter. Trim the parchment to within 4 inches of the pastry.

Slide wooden pizza peel under the parchment and transfer to the oven. Close the oven door. Bake for 10 – 15 minutes. Open the oven door and use the metal peel to lift the crostada up off of the parchment and then set it directly on to the floor of the oven. Discard the parchment paper. Close the oven door and cook for about 10 minutes more, or until the fruit is soft and the pastry is browned and cooked through.

Remove the crostada to a rack and let cool slightly. Dust with powdered sugar.