Summer Fruit Crostata — Belinda Jeffery

Name: Summer Fruit Crostata — Belinda Jeffery
Ingredients: 1 1/2 cups (225g) plain flour; 1/4 teaspoon salt; 1 tablespoon caster sugar; Finely grated zest of 1 small lemon; 125g cold, unsalted butter, cut into small chunks; 1/4 cup (60ml) iced water; 6 amaretti biscuits, crushed; 2 tablespoons plain flour; 1 teaspoon ground cinnamon; 90g caster sugar; A mixture of stone fruits – you will need approx. 4 – 6 ripe apricots; 6 medium-sized ripe nectarines or small-ish peaches; and 4 – 5 small plums. Halve and stone all the fruit.; 2 teaspoons granulated sugar; Rich thick cream, Greek-style yoghurt or vanilla ice cream, to serve

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Ingredients

1 1/2 cups (225g) plain flour
1/4 teaspoon salt
1 tablespoon caster sugar
Finely grated zest of 1 small lemon
125g cold, unsalted butter, cut into small chunks
1/4 cup (60ml) iced water
6 amaretti biscuits, crushed
2 tablespoons plain flour
1 teaspoon ground cinnamon
90g caster sugar
A mixture of stone fruits – you will need approx. 4 – 6 ripe apricots; 6 medium-sized ripe nectarines or small-ish peaches; and 4 – 5 small plums. Halve and stone all the fruit.
2 teaspoons granulated sugar
Rich thick cream, Greek-style yoghurt or vanilla ice cream, to serve