Rustic Berry Crostata

Photo: Jim Franco

Grandmother's fried pies inspired these individual tarts, filled with summer berries and peaches. 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.

Yield: Makes 8 individual crostatas
Recipe from MyRecipes

More From MyRecipes

Recipe Time

Prep Time:
Bake: 45 Minutes
Chill: 1 Hour


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

Preparation

  1. 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. 2. Preheat oven to 375°.
  3. 3. Combine blueberries, raspberries, 1/3 cup sugar, and next 4 ingredients in a large bowl.
  4. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rustic Berry Crostata Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy