Ingredients: 2 cups all-purpose flour,1/4 cup sugar,3/4 teaspoon coarse salt,8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces,1/4 cup ice water,1/2 pineapple, peeled, quartered and cored,1 1/2 cups strawberries, hulled and quartered,1/4 cup packed light-brown sugar,1/4 cup packed light-brown sugar,1/4 cup granulated sugar,1 vanilla bean, split and scraped, pod reserved,2 tablespoons fresh lemon juice,1/2 cup dark rum,1/2 cup dark rum
Instructions:
- Combine flour, sugar, and salt in a large bowl.
- Add butter and combine until mixture resembles coarse meal.
- Add ice water and mix until mixture just begins to hold together.
- Shape dough into one disk. Wrap in plastic, and refrigerate for at least an hour or up to three days (or freeze for up to 1 month; thaw in refrigerator before using).
- Divide crostata dough into 12 parts. Pat each part into a muffin cup in a muffin tin. Trim excess dough.
- Combine excess dough into a single mass and flatten into a rectangle between two sheets of plastic wrap. Freeze tin and excess dough until firm, about 30 minutes.
