Stone-Fruit Crostatas with Cream Cheese Crust
To prepare crust: Combine all-purpose and whole-wheat flours, 2 tablespoons sugar, baking powder and 1/2 teaspoon salt in a food processor. Pulse 3 times to mix. Add oil, butter and cream cheese and pulse until it looks like coarse meal, 10 to 15 times. Add 3 tablespoons water and vinegar; pulse until the dough is starting to come together, about 5 more times; add 1 tablespoon water, if necessary. Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.Advertisement
When ready to assemble & bake: Position oven racks in middle and lower thirds of oven; preheat to 425 degrees F. Line 2 baking sheets with parchment paper.
Divide the dough into 8 equal pieces. Roll out each on a lightly floured surface to roughly a 7-inch circle and place on the prepared pans. The circles may overlap slightly.
To prepare filling: Whisk cornstarch, 3 tablespoons sugar, cinnamon and salt in a small bowl. Sprinkle 2 teaspoons of the mixture evenly over each crust, leaving a 1-inch border. Top with fruit. Sprinkle with the remaining cornstarch mixture and dot each with 1 teaspoon lemon curd.
Fold and pleat the edges of the dough over the filling, leaving an opening in the center. Lightly brush the edges with egg white mixture and sprinkle with the remaining 1 teaspoon sugar. Refrigerate for 15 minutes.
Bake the crostatas for 15 minutes. Swap pans from top to bottom and front to back. Reduce oven temperature to 375 degrees F and bake until golden brown, about 15 minutes more.
To make ahead: Refrigerate crust (Step 1) for up to 3 days or freeze for up to 3 months; thaw in the refrigerator for 24 hours before using. Store crostatas at room temperature for up to 1 day.
Equipment: Parchment paper
2 1/2 fat, 1 1/2 starch, 1/2 fruit, 1/2 other carbohydrate