Jimmy’s crostata recipe

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Crostata, a free-form tart, is free from rules and loves life. I made this beautiful tart for Jimmy, who received this recipe in a very detailed format before I was even twenty years old. Jimmy is the only reason why this perfect-from-the-start crostata is even documented. His spirit is embodied in this perfectly imperfect creation.

  • Yield: 8 Servings

Ingredients

Granola Topping
  • 5 tablespoons (70 g) organic unsalted butter
  • ¼ cup + 2 tablespoons (45 g) rolled oats
  • ¼ cup + 2 teaspoons (40 g) organic unbleached all-purpose flour
  • ¼ cup (50 g) packed light brown sugar
  • ¼ teaspoon Maldon sea salt flakes
  • 1/8 teaspoon ground Ceylon cinnamon
Filling
  • 23 ounces (650 g) ripe Comice pears, nectarines, or another sturdy, stone fruit (about 5 fruit)
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon fresh orange zest
  • ½ batch Flaky Pie Dough, rolled out and frozen
Egg Wash
  • 1 large pasture-raised egg (50 g)
  • 1 large pasture-raised egg yolk (20 g)
  • Confectioners’ sugar, for dusting
How to Make It
    To make the Granola Topping
  1. Combine the topping ingredients in a small bowl. Using your thumb and forefinger, pinch the ingredients together to form a crumble. Place in the fridge until ready to use.
  2. To make the Filling
  3. Peel the pears and slice vertically into eighths. Place in a bowl and toss with the thyme leaves and orange zest. Set aside.
  4. Place the pie dough round on a sheet pan lined with parchment paper and allow it to thaw slightly until pliable.
  5. Pile the fruit into the center of the tart, leaving a 1½-inch (4 cm) border all around. Sprinkle the granola crumble generously over the top of the fruit.
  6. To make the Egg Wash
  7. Whisk the egg and yolk together in a small bowl. Brush the border with the egg wash.
  8. Fold the dough inward over the fruit, overlapping, to enclose the fruit with a frame of pie dough. Brush the folded-over edge of dough with egg wash and place the crostata in the freezer to chill briefly, about 10 minutes.
  9. Place the crostata in the oven and bake for 40 minutes, turning halfway through that time, until golden. Serve with a dusting of confectioners’ sugar.
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