Recipe

Kučanski Koščičjak - Croatian Stone Fruit Tart

Sun-Kissed Delight: A Croatian Stone Fruit Tart

3.6 out of 5

Indulge in the flavors of Croatia with this delightful Kučanski Koščičjak, a traditional stone fruit tart. Bursting with the sweetness of ripe peaches, plums, and cherries, this dessert is a true celebration of Croatian cuisine.

Pie› Savory Pie› Kučanski koščičjak

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Preparation time

30 minutes

Cooking time

40-45 minutes

Total time

1 hour and 15 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using plant-based butter), Dairy-free (if using dairy-free butter)

Allergens

Wheat (gluten), Dairy (if using butter)

Not suitable for

Gluten-free (due to the use of all-purpose flour), Nut-free (depending on the crust preparation)

Ingredients

For the crust: For the crust:
2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
1/4 teaspoon salt 1/4 teaspoon salt
1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
For the filling: For the filling:
4 cups (600g) mixed stone fruits (peaches, plums, cherries), pitted and sliced 4 cups (600g) mixed stone fruits (peaches, plums, cherries), pitted and sliced
1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon

Nutrition

Calories (kcal / KJ): 280 kcal / 1172 KJ
Fat: 12g (Saturated Fat: 7g)
Carbohydrates: 41g (Sugar: 22g)
Protein: 3g
Fiber: 2g
Salt: 0.1g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
In a large mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold cubed butter and use your fingertips or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
3.
Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4.
In another bowl, combine the sliced stone fruits, sugar, and cinnamon for the filling. Toss gently to coat the fruits evenly.
5.
On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan and press it gently into the bottom and sides.
6.
Pour the prepared fruit filling into the tart crust, spreading it out evenly.
7.
Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden brown and the fruits are tender.
8.
Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

Stone fruits — Choose ripe and juicy fruits for the best flavor. If the fruits are not sweet enough, you can increase the amount of sugar in the filling according to your taste preference.

Tips & Tricks

For an extra touch of indulgence, serve the tart warm with a scoop of vanilla ice cream.
If you prefer a more rustic look, you can fold the edges of the crust over the filling instead of using a tart pan.
Experiment with different combinations of stone fruits to create your own unique flavor profile.
If the crust starts to brown too quickly during baking, cover it loosely with aluminum foil to prevent burning.
Leftover tart can be stored in the refrigerator for up to 3 days. Warm it slightly before serving.

Serving advice

Serve the Kučanski Koščičjak tart at room temperature or slightly warm. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation, dust the tart with powdered sugar before serving. You can also garnish it with fresh mint leaves or a sprinkle of cinnamon.