Never mind impressing friends and family, you'll impress yourself with this rustic fruit-filled crostata. It's easier than pie. And no less delicious.

Berry and Peach Crostata

On floured baking parchment, roll out pastry into 12-inch circle. Transfer parchment and pastry to baking sheet.

Arrange fruit in center of pastry, leaving a 2- to 3-inch margin.  Sprinkle fruit with 2 tablespoons sugar.

Fold edges of pastry over fruit, pleating or crimping edges as desired. Brush crust lightly with water and sprinkle with remaining 1 teaspoon of sugar.  

Bake 35 to 40 minutes or until fruit is bubbly and crust is golden brown.  Cool on a wire rack 10 minutes; remove crostata and parchment from baking sheet to cool until serving time.  Cut into 6 slices.  