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Rustic Berry Crostata

Rustic Berry Crostata
Photo: Jim Franco
Prep time 30 mins
Bake time 45 mins
Chill time 1 hr
Yield

Makes 8 individual crostatas

Grandmother's fried pies inspired these individual tarts, brimming with fresh, in-season summer berries. You can assemble this 30 minutes before you bake it; keep chilled. You can also make one large tart and, in a pinch, use store-bought pastry.

Ingredients

  • For pastry crust:
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 cup cold unsalted butter, cut into pieces
  • 1 large egg yolk
  • 3 tablespoons ice-cold milk (or water)
  • For berry filling:
  • 2 cups fresh blueberries (about 1 pint)
  • 1 cup fresh raspberries (about 1/2 pint)
  • 1/3 cup sugar, plus more for sprinkling on top (about 1 to 2 tablespoons)
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 4 tablespoons butter, cut into 8 pieces
  • 1 large egg
  • 1 to 2 tablespoons milk

How to Make It

  1. Combine first 3 ingredients in a large bowl. Mix in 1 cup cold butter with a pastry blender or two forks until mixture resembles coarse meal. Whisk together egg yolk and 3 tablespoons milk; pour into flour mixture, stirring just until dough starts to form a ball. Press together with lightly floured hands, and form into a flat round. Cover with plastic wrap; place in refrigerator at least 1 hour or overnight.

  2. Preheat oven to 375°.

  3. Combine blueberries, raspberries, 1/3 cup sugar, and next 4 ingredients in a large bowl.

  4. Remove dough from refrigerator; divide evenly into 8 pieces. Roll each piece on a lightly floured surface into about 6-inch rounds; place on 2 lightly greased large baking sheets. Scoop 1/4 cup berry mixture into center of each round; top each with butter. Fold about 1 inch of dough over fruit all the way around to form a rim.

  5. Combine egg and milk; brush outside of each tart with the egg wash. Sprinkle tarts with about 1 to 2 tablespoons sugar. Bake at 375° for 40 to 45 minutes or until golden brown, rotating baking sheet halfway through baking. Let cool on pan 5 minutes. Remove to a wire rack; let cool. Serve with lightly sweetened whipped cream or vanilla ice cream.