Apricot Blueberry Crostata

An impromptu dinner for friends includes some extra special items: organic apricots and blueberries become a sweet crostata, and some pizza dough from Gialina's in San Francisco (thanks Ned!) will become a very special pizza. Here is the crostata...

Here is the recipe, from Michael Chiarello's Casual Cooking, one of my favorite cookbooks.

Substitute apricots and blueberries for the cherries in this recipes. I've also made this using peaches, plums, apples, apples and pears, or apples, pears, and quince.

Fresh Cherry Crostata

Tart Dough:
2-1/2 cups unbleached all-purpose flour
2 Tablespoons granulated sugar
2 Teaspoons salt
1 cup (1/2 pound) chilled unsalted butter, cut into pieces
1/4 cup ice water, or more if needed
1 Teaspoon pure vanilla extract

Filling:
4 cups pitted fresh cherries
1/4 cup granulated sugar
1 Tablespoon unbleached all-purpose flour
1/4 Teaspoon ground cinnamon


1 egg yolk beaten with 1 tablespoon heavy cream for egg wash
2 teaspoons coarse sugar

Make the tart dough: Combine the flour, granulated sugar, and salt in a food processor and pulse to blend. Add the butter and pulse until the mixture forms coarse crumbs. Stir together the 1/4 cup ice water and the vanilla and sprinkle it over the mixture in the processor. Pulse just until a dough forms, adding a little extra ice water if necessary. Divide the dough in half, and shape each half into a 1-inch thick round. Wrap 1 disk tightly in plastic wrap and refrigerate for at least 1 hour. Freeze the other half for future use.

Put a pizza stone in the oven and preheat the oven to 425F for 45 minutes. Remove the dough from the refrigerator about 15 minutes before rolling to soften it slightly.

Place the dough round between 2 sheets of parchment paper and roll into a 13-inch round, flouring the round lightly as needed to keep the dough from sticking. Remove the top sheet of parchment. Slide a pizza peel or rimless baking sheet under the bottom sheet of parchment.

Make the filling: Combine the cherries, granulated sugar, flour, and cinnamon in a bowl and toss well. Fill the center of the dough round with the cherries in an even layer, leaving a border of about 1-1/2 inches. Fold the border up and over the cherries to make a rim. Brush the rim with egg wash, then sprinkle with coarse sugar. Trim the excess parchment with scissors.

Use the pizza peel or baking sheet to transfer the crostata, still with parchment underneath, to the oven, sliding it, along with the paper, directly onto the pizza stone. Bake until the crust is nicely browned and the cherries are bubbling, about 40 minutes. Remove from the oven with the peel or baking sheet and let cool on a rack for 15 minutes before serving.

Yum.