Have your fill of this feel good dish
Makes 5-7 servings
2 cups All-purpose flour
1/4 cup Granulated sugar
1/2 tsp Salt
1 cup Unsalted butter, diced
6 Tbsps cold water
2 Apples, peeled and diced
2 Mangoes, peeled and diced
2 Cavendish bananas, peeled and sliced
1/2 tsp Calamansi juice
1 Tbsp All-purpose flour
1/2 Tbsp Sugar
1/4 cup All-purpose flour
3 Tbsps Granulated sugar
1/4 tsp Salt
1/2 tsp Cinnamon powder
1/2 stick Butter, diced
- Preheat oven to 375°F. Combine flour, sugar, and salt in a mixing bowl.
- Work the butter into the flour with a pastry cutter until the crumbs form into a course texture developing pea-size lumps.
- Add iced water little by little and press the lumps until the dough comes together but avoid overworking the dough, which could result into a tough crust.
- Place the dough on a well-floured surface and roll it into a ball. Cut in half then roll each piece into balls. Afterwards form each ball into flat discs. Wrap each dough in plastic wrap and refrigerate for an hour.
- Next, combine apples, mangoes and bananas in a bowl then toss with calamansi juice. Sprinkle in flour and sugar. Set aside.
- For the crumble, combine flour, sugar, salt, and cinnamon powder in a small bowl. Work in the butter and mix well until mealy. Set aside.
- Take the dough from the refrigerator and roll out the pastry into a 10-inch circle on a lightly floured surface. Transfer to a sheet pan lined with parchment paper.
- Spread the mixed fruit mixture on the inner circle of the first disc, leaving about 1 1/2-inch space around the sides. Gently fold the border of the pastry over the fruit, making pleats around the edges. Sprinkle crumble generously on top of the fruit.
- Bake the crostata for 20-25 minutes until the crust is golden brown. Transfer the crostata to a wire rack to cool. Serve warm with vanilla ice cream on the side.