First, prepare the Crostata Crust, Frangipane, and Fruit Filling. Then assemble and bake the Crostata.

Crostata Crust Ingredients

  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 2 tablespoons yellow cornmeal
  • 1 tablespoon finely grated lemon zest
  • 1 1/2 teaspoons kosher salt
  • 3/4 cups (1 1/2 sticks) unsalted butter, very cold and cut into small cubes
  • 1/4 cup cold white wine

Crostata Crust Instructions

  1. Using an electric mixer fitted with the paddle attachment, into the mixing bowl add the flour, cornmeal, and salt. Separately, zest the lemon into the sugar, rub them together, and add to the mixing bowl. Using the scraper paddle, lightly mix until blended. Add the cold butter pieces and continue mixing a few minutes until the largest pieces are about pea-sized.
  2. With the mixer on medium speed, add the wine and beat 1 minute.
  3. Scrape the dough onto a work surface and knead 3 to 4 times until it comes together in a smooth dough. Shape into a disc, wrap in plastic wrap, and refrigerate for 1 hour or until firm enough to roll.

Frangipane Ingredients

  • 1/2 cup hazelnut flour
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1 tablespoon finely grated lemon zest
  • pinch kosher salt
  • 1 extra large egg, at room temperature
  • 2 tablespoons all purpose flour

Frangipane Instructions

  1. Using an electric mixer fitted with the paddle attachment beat the hazelnut flour, butter, sugar, lemon zest, and salt on medium-high speed about 1 minute until light and fluffy. Add egg and flour and beat until blended. Refrigerate about 1 hour or until firm.

Fruit Filling Ingredients

  • 1/4 cup granulated sugar
  • 1/4 cup (packed) dark brown sugar
  • 2 tablespoons all purpose flour
  • pinch kosher salt
  • pinch freshly grated nutmeg
  • pinch coarsely ground black pepper
  • 1 1/4 pounds firm-ripe freestone peaches, pitted and cut into 6 wedges
  • 1/2 pint blueberries, rinsed and drained
  • 4 1/2 teaspoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1/2 teaspoon vanilla bean paste or pure vanilla extract

Fruit Filling Instructions

  1. In a large mixing bowl, add the flour, sugar and brown sugar, pinch of salt, pinch of black pepper, lemon juice, and vanilla. Gently whisk to combine.
  2. Add the sliced peaches and blueberries and fold them in gently. When they’re completely mixed, grate in the fresh nutmeg.

Crostata Topping Ingredients

  • 1 extra large egg beaten with 1 tablespoon milk or water
  • 1/4 cup turbinado sugar

Crostata Instructions

  1. Place the rolled, chilled crostata dough onto parchment paper.
  2. Scrape the chilled frangipane onto the center of the dough and use an offset spatula to spread evenly, leaving a 2-inch border of dough. Spoon out the fruit filling onto the frangipane, leaving any juices in the bowl, and distribute the fruit evently.
  3. Using a small pastry brush, brush the dough border with the beaten egg mixture. Fold the edges (including the part with the frangipane) over the filling, pleating the dough in evenly spaced folds as you go around, and gently press down on the pleats to seal. The dough will not cover all the fruit filling.
  4. Brush the folded dough with the beaten egg mixture and sprinkle generously with the turbinado sugar.
  5. Refrigerate the crostata about 1 hour until dough is very firm or up to 4 hours.
  6. Turn the Breville Smart Oven function dial to ‘Bake’ and preheat to 375°F.
  7. Bake for 20 minutes. Lower heat to 350°F and bake for an additional 20 to 25 minutes. Allow to cool slightly before cutting.