June 27th, 2017
From The Harvest Baker, by Ken Haedrich
If you haven’t already, prepare the dough, and refrigerate it for at least 1 1/2 hours before rolling.
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.
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.)
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.
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.