Deep Dish Crostata

Ingredients

Pastry crust

• 10 oz butter
• 12.5 oz AP flour
• 2 tbsp sugar
• 1 tsp salt
• 3 oz cold water

Shortbread crumble

• 4 oz butter
• 2 oz powdered sugar
• 4 oz AP flour
• 1 tsp salt

Frangipane

• 4 oz ground almonds
• 1 oz AP flour
• 4 oz butter
• 4 oz sugar
• 2 eggs
• ½ tsp vanilla extract
• 1 tsp lemon zest

Fruit filling

• 4 lbs prepared fruit (stone fruit like peaches or berries work best)
• 100–200g sugar, depending on fruit variety and ripeness
• 1–2 oz cornstarch, depending on fruit variety

Method

1. Preheat oven to 375°F.
2. Prepare pastry dough by your preferred method. A box grater for the butter mixed by hand works well; a food processor or stand mixer also works.
3. Make the frangipane: beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each. Stir in ground almonds, flour, vanilla, and lemon zest.
4. Make the shortbread crumble: combine flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
5. Mix fruit, sugar, and cornstarch in a bowl.
6. Roll crust into a large disk ⅛ inch thick and 12 inches in diameter. Lay crust on parchment paper. Spread frangipane on the bottom, add fruit, and sprinkle crumble on top. Transfer into a deep 9-inch cake pan. Refrigerate or freeze for at least 30 minutes.
7. Bake at 375°F for 60–70 minutes, rotating the pan every 30 minutes.