Berry Crostata Recipes

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line two small cookie sheets with parchment paper.
• Unroll pie crust dough rounds separately onto the prepared cookie sheets.
• Mix together 1/4 cup sugar and flour in a bowl. Sprinkle 1/2 mixture on each dough round, leaving a 1-inch border.
• Divide and arrange raspberries, blackberries, and blueberries evenly on top of flour-sugar mixture on each dough round. Squeeze juice from 1/2 lemon over each berry mixture.
• Fold in 1-inch border of dough on each round, pleating as you move, in order to keep all the berry juices inside. Brush beaten egg onto the pleated crusts. Sprinkle both crusts and both berry mixtures with 1 tablespoon sugar.
• Bake in the preheated oven until crusts are golden, about 25 minutes. Let cool for 10 minutes or serve warm.

Steps:

• Preheat oven to 375°F
• Make the dough -- Combine 1 1/4 cup flour, 1/4 cup sugar and salt in a large bowl. Form a well in the center of the dry ingredients and place the butter and 1 egg in the well. Using your hands mix the ingredients into soft pliable dough. Form it into a 4 inch disk and place it on a lightly floured parchment paper. Lightly dust the dough with flour and roll it into a 10-inch circle. Place dough with parchment paper on a baking sheet, cover the dough in plastic wrap, and chill for 10 minute
• Make the Crostata: Un a small bowl mix renaining flour and sugar and set aside. Remove the dough from the fridge and evenly spread the flour and sugar mixture on the dough leaving a 1-inch winde border arroung the edge.Place berries on top of the mixture and sprinkel with lemon juice. Fold the 1 inch border over the edge of the top of the berries to form a 9 inch Crostata.
• Bake the Croatata: Lightly brush the top of Crostatat dough with remaining beaten egg and sprinkle with terbinado sugar if desired. Bake on the middle rack of the oven for about 35 minutes. Remove form oven and slide Crostata with the parchment paper onto a wire rack.
• Cool for 1 hour. Serve warm or at room temperature with vanilla icecream!
• Enjoy!

Steps:

• For the pastry:
• Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
• For the pastry (makes 2 crostatas) .
• For the filling:
• Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
• Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
• Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

Steps:

• To make the crust, combine the flour, sugar, lemon zest, and salt in a food processor and pulse to blend. Add the butter and pulse until the mixture resembles a coarse meal. Add the ice water, 1 tablespoon at a time, and pulse until moist clumps form. Gather the dough into a ball then flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Preheat the oven to 400 degrees F.
• Stir together the berries, lemon juice, sugar and cornstarch in a 10-inch diameter round baking dish. Roll out the crust to a 14-inch diameter circle. Place the crust over the berries in the baking dish. Fold the crust over itself until it fits just inside the baking dish. Cut a 2-inch slit in the center of the dough. Bake until the crust is golden and the berries are bubbly, about 40 minutes.
• Meanwhile, whip together the mascarpone, heavy cream, and honey. Cover and reserve in the refrigerator until ready to serve.
• To serve, scoop out the crostada into serving dishes and top with the whipped mascarpone.

Steps:

• Make the crust: In a large bowl, mix together ¾ cup (95 g) all-purpose flour, the whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough is shaggy.
• Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap with plastic wrap. Refrigerate for 30-60 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• While the dough is resting, make the filling: In a medium bowl, combine the blackberries, cherries, peaches, sugar, and remaining 2 tablespoons of flour. Toss to coat the fruit.
• Assemble the crostata: On a lightly floured surface, roll the dough out to a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
• Spoon the fruit filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg and sprinkle with sugar.
• Bake for 45-50 minutes until the crust is golden brown.
• Let cool for 10-15 minutes before slicing and serving.
• Enjoy!

Steps:

• Heat oven to 180C/160C fan/gas 4 and put a baking tray in the oven to preheat. On a lightly floured surface, roll out two-thirds of the pastry to a 5mm thick disc and use to line a 23cm pie tin, leaving any excess pastry to overhang. Spread the conserve onto the pastry base, then top with the blackberries and pears.
• Roll out the remaining pastry on a lightly floured surface to 5mm thick. Using a fluted ravioli wheel, cut the dough into 12 x 23cm strips. To lattice the pastry, place a pastry strip horizontally on top of the pie, then lay a strip vertically, repeating to create a woven pattern. For an easier topping, simply arrange half the strips at 2cm intervals across the top of the pie. Repeat crosswise with the remaining strips. Seal and trim any excess pastry.
• Place the crostata on the hot baking tray on the lowest shelf and bake for 40 mins. Set aside for 15 mins to cool then dust with icing sugar.

Steps:

• For crostata dough: Combine flours, sugar and salt in an electric mixer or food processor. Distribute the butter over the top; mix or pulse until the butter is thoroughly incorporated and the mixture resembles moist cornmeal.
• Combine the ice water and vanilla; sprinkle over the top of the dough. Mix until the dough comes together and pulls cleanly away from the sides of the bowl.
• Remove the dough from the bowl; flatten it into a disk. wrap in plastic wrap; refrigerate until ready to use.
• For crostata: Heat oven to 400 degrees F. Toss together the berries, sugar and cornstarch in a medium bowl; stir gently until well coated. Set aside.
• Roll the crostata dough out on a lightly floured surface to a roughly 16-inch diameter circle. Leave it a little thick; the added texture is better. Transfer the dough to a cookie sheet. Place the fruit mixture in the center. Distribute fruit in a low mound, leaving a 2-inch border.
• Fold the edges of the dough over the fruit to form a 6-sided tart, with the fruit showing in the center. Fold one edge over, then fold the second edge over, pleating the dough as necessary and pressing firmly on the pleat.
• Lightly brush the dough with a little water; sprinkle with coarse sugar. Bake until the crust is brown and the fruit is soft and thickened, 30 to 35 minutes. Rotate the crostata halfway through baking for even coloring. Cool 10 minutes before cutting.

Steps:

• Place oven rack in lowest position, and heat oven to 450 degrees. Place large pizza stone on rack, and heat 1 hour while preparing other ingredients. Cut 6 sheets of aluminum foil, each one 8 inches square, and set aside.
• Make the crust: Combine flours, sugar and salt in food processor, and pulse to combine. Remove lid, scatter butter over surface of flour and pulse until butter pieces are no longer visible, 10 pulses of 10 seconds or so each. Turn mixture into mixing bowl, and sprinkle with 4 tablespoons ice water. Toss lightly with fingertips. Gather dough together, and squeeze a small portion with fingers. If dough feels dry, add another tablespoon water, and toss to combine. Turn dough onto work surface, press together firmly and pat into round disk. Cut into 6 wedges. Roll each wedge into a ball, flatten slightly and wrap in plastic wrap. Refrigerate at least 30 minutes, and up to 24 hours.
• Make the curd: Place small, conical stainless-steel strainer over 2-cup glass measuring cup, and set aside. In small, heavy nonreactive saucepan, whisk egg, yolks and sugar together. Add lemon juice, and whisk to combine. Add zest, butter and salt. Place pan over medium heat, and cook, stirring constantly with wooden spoon, until mixture is shiny, opaque and thick enough to coat back of spoon, about 5 minutes. Do not boil. Remove from heat, and stir in cream. Strain immediately into glass measuring cup, cover and refrigerate until ready to use.
• Make the blueberry filling: Place half the blueberries in medium saucepan. Add cornstarch and sugar, and stir well. Add lemon juice and salt. Cook over medium heat, stirring constantly, until blueberries give up juices, thicken and simmer a bit. Compote will be very thick. Remove from heat, and stir in remaining blueberries. Cool.
• Assemble the crostata: Working 1 piece of dough at a time, flour top and bottom lightly, and roll into thin 8-inch round. Transfer round to a square of foil. Spoon 1 1/2 to 2 tablespoons of desired filling in center, leaving 2-inch periphery free. Mound fruit in a circle. (Be sure to use all the filling in the 6 crostatas.) Fold dough over to support filling. Place crostata on sheet pan in refrigerator, and continue forming tarts with remaining dough pieces and fruit filling. Refrigerate all 6 crostatas at least 20 minutes.
• Slide 2 or 3 crostatas onto baking stone. Bake until dough is dark golden brown, 15 to 20 minutes. Remove, and cool 10 minutes on rack. Repeat with remaining crostatas. Sprinkle with confectioners' sugar, or add a dollop of whipped cream or a few tablespoons of chilled heavy cream. Serve.

Steps:

• For crust:
• Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
• For filling:
• Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.
• Preheat oven to 400°F Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.