Based on a recipe from the Barefoot Contessa, this crostata is filled with summer fruit: peaches, apricots, and blueberries. In all, I think I used five peaches, three apricots, and half a cup or so of blueberries--the crostata was very full, but it cooks down a lot. I added grated ginger and lemon zest to both the crust and the filling, and served it with lightly sweetened whipped cream.
