I have made this crust a rather ridiculous number of times this summer. I usually try to bring a different dessert to various social gatherings, because I have about 1000+ recipes waiting to be tested and developed. However, this summer has been one physical and emotional roller-coaster after another. I’ve barely been able to unpack before rushing off to handle some other crisis. I’ve even been promising friends to get this typed out for them for over a month and am just getting to it now…so sorry!!!
I got the original idea for this from Smitten Kitchen’s 4th of July inspired galettes. I’ve tried something semi-similar that I still LOVE for blueberry crostadas and written about here. However, I like almond flavoring better with cherries (which have been on sale) and peaches. So I fiddled around and came up with this crust. I’ve used this with Bing and Rainier Cherries, and peaches. This is enough dough for two crostadas…don’t half the recipe (okay unless you are single and don’t want to gain 5 pounds in one sitting, but even then wrap one well and throw it in the freezer for later. So without further excuses/reasons for procrastination here is the recipe…
Fruit Crostadas with Almond-Ricotta Crusts
- 2 cups all-purpose flour
- 1/2 cup almond meal (I get mine from Trader Joe’s)
- 1 teaspoon table salt
- 2 teaspoons granulated sugar
- 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
- 1/2 cup ricotta (I used full fat)
- 6 tablespoons cold water
- drop or two of almond extract (optional)
- 4 cups berries or chopped fruit (2 cups of fruit per crostada, I’ve used cherries, and peaches with great success)
- 3 to 4 tablespoons granulated sugar, divided (use the lower amount if your fruit is especially sweet)
- 4 tablespoons cornstarch, divided
- Juice of a lemon, divided
- Pinch of salt
In the bowl of a food processor, pulse together flour, almond meal, salt, and sugar. Add the butter and pulse until pea sized pieces of butter remain.
In a small bowl mix together ricotta, water and almond extract if using. Add the ricotta mixture to the food processor bowl and pulse until it just begins to come together. Remove crust from food processor bowl and press together. Divide it into two pieces and wrap in plastic-wrap. Refrigerate for at least an hour or overnight. Dough can also be frozen. (This dough can be done by hand with a pastry cutter, but I find it gets less overworked in a food processor)
When ready to assemble, preheat the oven to 400 degrees. Roll out the dough into a round-ish shape about 14 inches across. (I usually do this between wax paper). If it is as hot in your house as it is mine, and your dough is getting soft place it in the freezer for 10 minutes or so to firm up).
In one or two small bowls mix the fruit (if all one type mix all filling ingredients together in one bowl) with the sugar (1 1/2-2 TBSP per 2 cups fruit), cornstarch (2 TBSP per 2 cups fruit), and 1/2 the juice of a lemon per 2 cups fruit and a pinch of salt each.
Place dough on a parchment lined baking sheet (you may want to use one with sides so any escaping juices don’t make a mess of your oven). Pile the fruit mixture into the center of the crust and spread it out leaving at least an inch and a half border all the way around. Fold the border up around the fruit pleating it and sealing it around the fruit. (it is supposed to look “uneven” and “rustic”).
Place in the oven on the center rack and bake for 30-32 minutes, or until the crust is golden brown. Remove from the oven and let it set for at least 5 minutes. Serve on its own or with whipped cream and/or ice cream.