Prep Time
30 Mins
Stand Time
20 Mins
Chill Time
20 Mins
Bake Time
40 Mins
Yield
Serves 8
Photo: Antonis Achilleos; Styling: Gerri Williams 

How to Make It

Step 1

In a bowl, toss fruit with 1 Tbsp. sugar. Let stand for 20 minutes. Preheat oven to 450°F; set rack in lower-middle position. Line a rimmed baking sheet with parchment.

Step 2

Make topping: In a bowl, rub together 1/4 cup sugar and lemon zest. Stir in flour and salt. Rub in butter using fingertips until mixture is crumbly. Toss in pecans.

Step 3

On a well-floured surface, roll out puff pastry to a rough 14-inch round. Carefully transfer to baking sheet. Strain fruit mixture (discard juice) and spoon evenly onto pastry, leaving a 2-inch border. Sprinkle topping over filling and fold over edges of pastry. Whisk egg with 1/4 tsp. cold water and lightly brush edges of pastry with egg wash. Refrigerate for 20 minutes.

Step 4

Bake until pastry has begun to brown, about 20 minutes. Lower heat to 400°F; bake until crust is deep golden brown, bottom is cooked through and filling is bubbling, about 20 minutes longer. Cover with foil if crust is browning too quickly.

Step 5

Let crostada rest on baking sheet on a wire rack for 10 minutes, then transfer to rack to cool completely. Cut into wedges and serve at room temperature.

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