Ingredients

Star pastry:
2 1/2 cups - all-purpose flour
1/3 cup - Domino® Granulated Sugar
1/2 tsp. - salt
1 cup – cold, unsalted butter or margarine cut into small pieces (2 sticks)
2 - large eggs
Fruit filling:
3/4 cup - Domino® Light Brown Sugar
2 tablespoons - cornstarch
1/2 teaspoon - cinnamon
1/4 teaspoon - nutmeg
1 1/2 cups - peeled, cored and chopped apple
1 1/2 cups - peeled, cored and diced pears
1 cup - fresh blueberries
1 cup - fresh raspberries

Instructions

To prepare star pastry:
In a medium mixing bowl, stir together flour, sugar and salt. Using a stand mixer with the paddle attachment, a pastry blender or your hands, add in butter and combine; dough will appear very crumbly at this stage. Add eggs one at a time, mixing well after each addition, until dough forms.

Shape dough into a disk and wrap in plastic wrap. Refrigerate 3 to 4 hours or overnight.

Preheat oven to 350°F. Roll pastry on lightly floured board into 12x12-inch rectangle, about 1/8 inch thick. Cut pastry into stars. Place on ungreased baking sheet and bake for 8-10 minutes, or until lightly browned. Cool on wire rack.

To prepare fruit filling:
In large bowl, combine brown sugar, cornstarch, cinnamon and nutmeg. Add fruit and toss to coat. Spoon into a 9-inch square baking pan. Bake 20 minutes. Remove from oven and lay stars on top of filling. Return to oven and bake an additional 20 minutes or until fruit is bubbly and thickened. Serve warm.

Makes 8 servings.

Quick Tip

You can freeze any leftover dough to use in your next batch of Star Spangled Summer Fruit Cobbler!

MY NOTES

SUMMER