For this crostata, the dough is rolled out in a single, large round, the filling mounded on top, edges tucked over, then into the oven it goes. No need for meticulous fitting of top and bottom crusts. No fancy lattice work. Just all the great flavor of seasonal fruit and buttery crust in a presentation that looks great with a fraction of the effort. This dessert lends itself to seasonal variations: nectarine and blueberry, pear and ginger sprinkled with sliced almonds, peaches and fresh ginger. But that's between you and your local market. Makes 10 to 12 servings.