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For crust: Mix both flours, sugar and salt in processor. Add butter and shortening. Using
on/off turns, process until butter and shortening form pea-size pieces. Mix in enough ice
water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and
refrigerate until firm, about 1 hour. (Can be prepared 3 days ahead. Keep refrigerated.) for
filling: Position rack in center of oven and preheat oven to 400°F. Combine first 6
ingredients in large bowl. Toss to blend. Let stand until juices form, about 15 minutes.
Roll out dough on lightly floured work surface to 11-inch round. Transfer dough to unrimmed baking sheet. Mound filling atop dough, leaving
2-inch border. Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough.
Brush crust and fruit with egg, then sprinkle with 1 tablespoon sugar.
Bake crostata until crust is golden and juices bubble thickly, about 40 minutes. Transfer
baking sheet to rack; cool 10 minutes. Slide metal spatula under crust to free from baking
sheet. Cool crostata to lukewarm. Using large tart pan bottom as aid, transfer crostata to
platter.
Whip cream, honey and five-spice powder in medium bowl until stiff. Serve crostata*
lukewarm or at room temperature with whipped cream.
*A blend of ground anise, cinnamon, star anise, cloves and
ginger
Makes 6 to 8 servings.
Bon Appétit-March 2000 |
