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Mixed Berry Crostata
50 minutes plus resting and cooling
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.
grams (1¼ cups) unbleached all-purpose flour, plus more for dusting
grams (2½ tablespoons) white sugar
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.