Directions for Crust
1. Grate the frozen butter in your food processor.
2. Set the grated butter aside in your refrigerator.
3. Change to your steel blade and mix the flour, sugar, and sea salt together.
4. Add the grated (or diced) butter all at once and pulse a 3-4 times (if using diced butter, pulse until the butter is the size of corn kernels).
5. Dump 2oz. of ice water all at once into the bowl and pulse a few times until the dough looks shaggy, but hasn’t formed a ball.
6. If the dough looks dry, add another TB of ice water until the dough is just starting to come together.
7. Turn your dough out onto a floured surface, gather it quickly into a ball, and cut it in half.
8. Double wrap one ball and freeze it for later.
9. Wrap the other in plastic wrap and put in the fridge to rest for an hour.
Directions for Filling & Bake
1. Peal and Quarter fruit and mix with citrus juice or amaretto, raw sugar and a pinch of salt. Set aside.
2. Put the almonds, oats and unsalted butter in your food processor and pulse until crumbly.
3. Line a sheet pan with parchment paper or a silpat. Preheat your oven to 450.
4. On a lightly floured surface, roll out crostata dough into an 11-12 inch circle. The edges of the dough will be irregular, and that’s OK!
5. Transfer your dough gently onto the parchment paper.
6. Mound your fruit on to the center leaving about a 2 inch border of dough around the edges.
7. Sprinkle your almond/oat/butter mixture evenly over the fruit.
8. Gently fold an edge of the dough over the fruit, then proceed around the tart until the dough looks pleated. The fruit in the middle will be exposed.
9. Brush the exposed crust with egg yolk, and sprinkle the fruit with extra raw sugar.
10. Bake at 450 for 20-25 minutes.
11. At the 15-20 minute mark, if crust is getting to be deep brown, lightly cover with foil until baked fully.
12. Let cool on rack, transfer to a serving disk with a couple of spatulas, and serve warm or at room temperature!