Filed Under: berries, crostata, Dessert, lemon, raspberries, Strawberries, Vanilla

Three-Berry Crostata

Just about every kind of fruit under the sun can go into a crostata, but this berry version has to be the best tasting for the least amount of work.

June 27th, 2017

From The Harvest Baker, by Ken Haedrich

Vanilla ice cream, whipped cream, Vanilla Custard Sauce, or one of the other usual creamy suspects is a highly recommended accompaniment.
Ingredients
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh blackberries (some raspberries are good, too)
  • 1 1/2 cups sliced fresh strawberries
  • 1/3 cup sugar, plus a little for sprinkling
  • 1 Tbsp + 1 tsp cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated orange zest or lemon zest
  • Pinch of ground nutmeg
  • Heavy cream, for glaze
Directions
  1. If you haven’t already, prepare the dough, and refrigerate it for at least 1 1/2 hours before rolling.

  2. Preheat the oven to 400°F (200°C). Have ready a large baking sheet, preferably a rimmed one. Combine all of the berries in a large bowl. Mix 1/3 cup sugar and the cornstarch in a small bowl.

  3. On a large sheet of parchment paper, roll the dough into a 13-inch circle. Lift the paper and dough onto your baking sheet, trimming the paper to fit the pan. (If you don’t have parchment, you can roll the dough on a sheet of waxed paper and invert it onto your baking sheet. Peel off the paper, and you’re ready to proceed.)

  4. Add the sugar and cornstarch mixture to the fruit; mix well. Mix in the lemon juice, orange zest, and nutmeg. Scrape the fruit out of the bowl and into a mound in the center of the dough. Spread it out evenly to create a 9-inch circle of fruit, with a 2-inch border of dough all around. Using the parchment itself or a spatula to help you lift, fold the edge of the pastry over the filling a few inches at a time. As you make your way around the dough, the border will sort of self-pleat as you go, enclosing a lovely circle of fruit in the middle.

  5. Lightly brush the dough border with cream, and sprinkle it with sugar. Bake for 20 minutes, then reduce the heat to 375° (190°C) and bake for about 30 minutes more. When done, the edge of the crostata will be golden brown and the filling will be bubbling. Transfer the baking sheet to a cooling rack and cool the crostata, directly on the sheet, for at least 30 minutes before serving.

Three-Berry Crostata
Johnny Autry

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