What’s Baking: Crusty Summer Crostata

Have your fill of this feel good dish 


Summer Crostata

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

  1. Preheat oven to 375°F. Combine flour, sugar, and salt in a mixing bowl.
  2. Work the butter into the flour with a pastry cutter until the crumbs form into a course texture developing pea-size lumps.
  3. 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.
  4. 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.
  5. Next, combine apples, mangoes and bananas in a bowl then toss with calamansi juice. Sprinkle in flour and sugar. Set aside.
  6. 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.
  7. 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.
  8. 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. 
  9. 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.