A crisp and buttery crostata dough cradles a nest of blueberries and raspberries. It's all topped with a butter-crumb topping that bakes up over the exposed fruit center and makes for one more incredible textural layer on what is good to the last crumb. What's beguiling about crostata is that because they are free-form tarts, they don't require much skill yet they bake up into pastry-shop perfection.
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup unsalted butter
1 tablespoon fresh lemon juice
6-8 tablespoons ice water or whipping cream or half each
4 cups blueberries, fresh or frozen
1 cup raspberries or blackberries or more blueberries
1 cup sugar
1/8 teaspoon cinnamon
2 tablespoons flour
Butter Flour Crumb Topping
1 cup flour
1 cup confectioner's sugar
½ cup unsalted butter
1/8 teaspoon salt
1 egg yolk
2-3 tablespoons milk or half-and-half
Sugar, regular or coarse
Line a baking sheet with parchment paper and place on top of another one. Set aside.
Place flour, sugar, and salt in the bowl of a food processor and process for few seconds to blend. Drop chunks of butter on top, and pulse to cut butter into flour mixture. Stop machine and add the lemon juice and most of cream and/or ice water. Pulses, then process until you have a crumbly mass of dough, adding additional ice water, as required, to make sure it holds together.
Knead dough briefly on a floured work surface. Pat dough into a flat disc. Wrap well and refrigerate for 1 to 2 hours or up to 3 days.
Preheat oven to 400 F.
In a large bowl, toss the blueberries, raspberries, sugar, cinnamon and flour together.
For the Butter Crumb topping, pulse all the ingredients in a food processor to make a crumbly, sandy mixture. It doesn't matter if it is not too even.
On a well floured board, roll out the dough to a 15 inch circle (again, it doesn't matter if it's not perfectly round). Fold in quarters and place on baking sheet and unfold to be a circle again. Mound the fruit in the center, leaving a 2 inch border. Fold this border in towards the center, tucking and making folds, as required to make it hold together.
Brush edges of pastry with some milk or cream. Sprinkle on some sugar on the border. Then, deposit the butter crumb topping over the open fruit center and over some of the crust.
Bake for 15 minutes, then reduce heat to 350 F. and bake for another 20-30 minutes until pastry is golden brown and juices start to bubble forth.
Cool well or at least to warm before serving.
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