This is a beautifully simple way to use the fruit in season. Just a little piece of dough with a few pieces of fruit tucked into it makes for like a kind of personal pie. Add a scoop of ice cream on top if you’re feeling indulgent.
In Italy they call them “crostata” and in France, “galette”. They’re the same, but perhaps the Italian one is a bit more rustic. Italians like it country style while French like it refined. Either way, they taste pretty similar.
I made this version with Vegan butter because of a dairy-free request. Turns out almost identical which was good news for me, and for you! If you’re not vegan, use unsalted butter.
If you’re the picky type, make the French one, and if you’re the relaxed type like me, the Italian un-fussy one. Once you get this tart dough down you can add any kind of fruit you want- strawberry-rhubarb, berry-apple, cran-orange or whatever is in season.
Sweet short pastry (Makes 4-5 personal crostatas)
- 1 1/3 cup (200g) all-purpose flour
- Small pinch of salt
- 1 Tablespoon + 2 teaspoons (20g) sugar (I’ve used coconut sugar and it works)
- 1 stick (100g) Earth balance or unsalted butter, cut up into small pieces
- 1 large egg
- 2 ½ large Granny Smith apples, diced
- 30 g (2 Tablespoons) butter
- 30 g (2 Tablespoons) sugar
- pinch of vanilla
- pinch of cinnamon
- Fresh pomegranate seeds
- Vanilla ice cream
1. To make the pastry dough, combine the flour, salt and sugar. Mix well with your hands. Then, add the cut up butter pieces (must be cold). Rub butter and flour between your hands to get a crumbly or sandy texture. Don’t overmix. It should be crumbly.
2. Then, add the egg and mix together until it comes together to a ball.
3. Cover the ball of dough in plastic wrap and place in the fridge for a couple minutes (at least) to firm up a little and make it easier to work with. You can make the dough up to a day or two in advance with good results. Take it out of the fridge 30 minutes to 1 hour before working with it.
Then, take it out and divide dough into 4 pieces. Roll one piece between two sheets of parchment paper. Roll to a few millimeters thickness and then place back in the fridge. Repeat with remaining dough. Keep rolled out dough in the fridge while you work on the filling.
1. Then, make the filling by combining apples, butter and sugar into a pan. Cook on a high heat and stir for a couple minutes or until apples just begin to get soft.
2. Then, turn off heat and add cinnamon and vanilla. Stir to combine. Cool the filling in the fridge until at least room temperature, about 30 minutes. (While waiting for the filling to cool, take out the crostata dough from the fridge so it will become less stiff, and more pliable at this time. Pastry is all about timing!)
Assembly and Bake-
1. Lay out the crostata dough. Place about 1/4 cup of filling in the middle of the dough, allowing an inch or more on the sides. (See pictures) Bring the dough sides in on itself to seal. Think of making a dough “fan.” Pinch to seal. Use a little cold water if it needs help sticking. Repeat with other dough and filling.
2. When ready to bake, bake in a 425 F oven for 20-25 minutes or until dough is golden brown.
If you like the raw sugar look on the sides, brush sides with a little egg before baking and top with a little raw sugar.
Garnish with some fresh pomegranate seed and dairy-free ice cream.