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Mixed Berry Crostata
This summery dessert features lightly sweetened fresh berries encased in flaky, buttery pastry. The crostata is baked free form without a pie plate or tart pan so shaping the dough is simple (no pan to fuss with) and its look is rustic. We particularly liked a mix of three berries—1 cup each of raspberries, blueberries and blackberries—but if you like, use just one or two types. Serve warm or at room temperature with lightly sweetened whipped cream or ice cream.
8
Servings
Tip
Don't make the dough without first tossing together the butter and flour and freezing for 10 minutes. Combining the two before adding to the food processor helps prevent clumping and ensures more even butter distribution while processing, and thorough chilling guarantees the butter won't become too soft during processing. Don't use frozen berries; they will turn soft and mushy with baking.
50 minutes
plus resting and cooling
Ingredients
-
163
grams (1¼ cups) unbleached all-purpose flour, plus more for dusting
-
33
grams (2½ tablespoons) white sugar
Directions
-
01In a medium bowl, whisk together the flour, white sugar and salt. Add the butter and gently toss, evenly coating the cubes with the flour mixture. Place in the freezer for 10 minutes.
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Delicious and easy to make. I'm wondering how to change up flavors-peaches, strawberries/rhubarb or apples. I'm assuming the other options won't cook up as simply as the berries.