Position a rack in coger thirdin coger third f oven and preheat to 425 F. Place a sheet of oil on a cookie sheet.
In a saucepan combine all filling ingredints and bring to boil until reduce to a 1/2 or sticky consistency See Photo. Set aside… and cool. See Photo
While your illing is cooking, in a food processor, quickly, pulse flour, salt, sugar….. See Photo
Add cold or frozen butter and pulse to the textura of peas. Thorough feed tub, add egg, lemon juice, and 1 tbsp. water…. Pulse to the textura of cornmeal. Continue to pulse adding a little more water 1 Tbsp. At a time.
Stop as soon the dough just begins to clump together .
Transffer dough to a floured surface , shape into a disk, wrap in plastic, and refrigere for 10 minutes. See Photo
Working on floured surface, roll out chilled dough into a large cirle, about 15 inces in diameter, ***I worked it on waxed paper … its more easy to transffer when circle is ready*** Place foil covered cookie sheet or a circle sheet. See Photo
Makethe egg glaze, beating together gg and water, with pastry brush Saint egg glaze all over dough .
Stir frui filling , wit slotted spon ladle just fruit i the middle of glazed dough Spread fruit, leaving a 2 inh. Border . Slide your han under one edge and use it to gently flip dough border into fruit; repeat moving your han around edge…. See Photo
Finally, bush egg glaze all over pastry border, and then, sprinkle generously with sugar. See Photo
Bake for 15 minutes at 425 F, reduce heat to 35º F See Photo. and bake anadditional 30 minutes until pastry is goleden brown … *** If pastry brow too quickly, loosely cover top with a piece of foil.
To serve, gently remove foil and slide crostata oto a flan plate or tray See Photo. Serve warm or at room temperature with vanilla ice cram or frozen yogurt.