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1
Mix both flours, sugar and salt in processor.
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2
Add butter and shortening.
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3
Using on/off turns, process until butter and shortening form pea-size pieces.
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4
Mix in enough ice water to form moist clumps.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and refrigerate until firm, about 1 hour.
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7
(Can be prepared 3 days ahead.
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8
Keep refrigerated.)
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9
Position rack in center of oven and preheat oven to 400F.
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10
Combine first 6 ingredients in large bowl.
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11
Toss to blend.
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12
Let stand until juices form, about 15 minutes.
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13
Roll out dough on lightly floured work surface to 1 1/2-inch round.
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14
Transfer dough to unrimmed baking sheet.
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15
Mound filling atop dough, leaving 2-inch border.
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16
Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough.
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17
Brush crust and fruit with egg, then sprinkle with 1 tablespoon sugar.
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18
Bake crostata until crust is golden and juices bubble thickly, about 40 minutes.
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19
Transfer baking sheet to rack; cool 10 minutes.
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20
Slide metal spatula under crust to free from baking sheet.
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21
Cool crostata to lukewarm.
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22
Using large tart pan bottom as aid, transfer crostata to platter.
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23
Whip cream, honey and five-spice powder in medium bowl until stiff.
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24
Serve crostata lukewarm or at room temperature with whipped cream.
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25
*A blend of ground anise, cinnamon, star anise, cloves and ginger, available in the spice section of most supermarkets.
