One of the best things about summer is the delicious fresh produce that accompanies it. Berries are my favorite type of fruit and, since they take center stage during this time of year, I love making any type of recipe that calls for them. So when my grandmother Barb visited us for dinner this past week, I decided to whip up this berry crostata. A crostata is an Italian baked dessert tart, and a form of pie. Instead of putting it in a pie dish, you simply roll out the dough, place the filling on top and fold the remaining dough over the filling. I like to bake crostatas on my pizza stone. The only problem with this method, though, is that sometimes the juices from the berries leak out and over the stone. So if you are using this method, I recommend placing an empty cake pan on the lower shelf just in case.
For the crust:
- 2 cups all-purpose flour
- 1/4 cup granulated or superfine sugar
- 1/2 teaspoon kosher salt
- 1/2 pound (2 sticks) cold unsalted butter, diced
- 6 tablespoons (3 ounces) ice water
For the filling:
- 1 1/2 cup fresh blueberries
- 1/2 cup fresh blackberries
- 1 cup fresh raspberries
- 1 tablespoon plus 1/4 cup all-purpose flour, divided
- 1 tablespoon plus 1/4 cup granulated sugar, divided
- 1/4 teaspoon kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, diced
Place the flour, sugar, and salt in the bowl of a mixer. Add the butter and mix with the paddle attachment on medium speed until the butter is the size of peas, about 1-2 minutes. With the motor running, add the ice water and mix until just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball. Wrap the disk in plastic and refrigerate for at least 1 hour.
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 filling:
Place the fruit in a medium-sized bowl. Hand toss with 1 tablespoon of the flour, 1 tablespoon of the sugar. 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 (or you can use your electric mixer). 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. A dollop of fresh whipped cream or vanilla ice cream is an excellent addition to the crostata.
Adapted from Ina Garten, Barefoot Contessa at Home