Fruit Crostata

When I make dessert for a party or get together I always like to have a chocolate as well as a fruit option.  This rustic crostata is easy and yummy!  Make sure that the peaches are ripe, mine were not completely ripe and still had a little bite to them after baking.  This could easily be made with a roll out crust if time was an issue!    

1 3/4 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon dried buttermilk powder
1/4 cup vegetable shortening
1/4 cup butter

1 large egg

1 to 2 tablespoons water

2 cups raspberries
3 sliced peaches, sliced
2/3 cup sugar
1/4 cup flour

In stand mixer whisk together flour, salt, baking powder and buttermilk powder.  Cut in vegetable shortening and butter until crumbly.

In small bowl whisk together egg and water, sprinkle over flour mixture.  Using dough hook knead until dough comes together.  Remove, form into a disk shape, wrap and refrigerate for 30 minutes.

Heat oven to 425 degrees.

Meanwhile toss together berries with sugar and flour.  Set aside.

Roll crust out to a 13 inch circle.  Transfer to baking sheet.  Pour fruit into middle of crust, leaving a 3 inch border all around the fruit.  Fold crust up over fruit.  Sprinkle with coarse sugar.

    

Bake for 34 minutes until fruit filling is bubbling and crust is brown.  Remove from oven and cool for 30 minutes before serving.