This crostata recipe is a tribute to that memory and perfect for showcasing summer berries. You can use any combination of berries you like, but I love the mix of blueberries, raspberries, and strawberries for a vibrant and flavorful filling. The beauty of this recipe lies in its versatility. If you’re feeling adventurous, you can swap the berries for stone fruits like peaches or plums, or even mix in some rhubarb for a tart twist.
One little tweak I enjoy is adding a sprinkle of cinnamon or a dash of vanilla extract to the berry mixture, which gives it an extra layer of warmth and complexity. This crostata is not only a treat for the taste buds but also a feast for the eyes with its rustic, homemade charm. It’s perfect for a casual family gathering or a special occasion when you want to impress your guests with a dessert that looks as good as it tastes.
Whether you’re an experienced baker or just starting out, this crostata recipe is approachable and sure to be a hit. So gather your ingredients, roll up your sleeves, and enjoy the delightful process of making a homemade crostata.
Making the Crostata Delight
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Ingredients
- 1 large egg
- 1 tablespoon superfine sugar
- 1 cup blueberries
- 1/2 cup unsalted butter (cubed)
- 3 tablespoons water (divided)
- 1 1/4 cups all-purpose flour
- 1 tablespoon lemon juice
- 1 1/2 cups strawberries (trimmed and sliced)
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 cups raspberries
Directions
- Combine flour and cubed butter in a large bowl, mixing until the mixture resembles coarse crumbs. Add two tablespoons of water and mix until a thick dough forms. Shape into a disc and refrigerate for 10 minutes.
- In a separate bowl, toss the berries with cornstarch. Add sugar and lemon juice, stirring to combine.
- Preheat oven to 375°F and prepare a baking sheet with parchment paper.
- Roll out the chilled dough into a 12-inch circle on the prepared baking sheet. Place the berry mixture in the center, leaving a two-inch border of dough. Fold the edges over the fruit filling.
- Whisk the egg with the remaining tablespoon of water and brush it over the folded edges of the dough. Sprinkle the dough with superfine sugar.
- Bake for 30-35 minutes until the crust is golden brown. Allow the crostata to cool for 5 minutes before slicing and serving.
FAQs:
Can I use frozen berries instead of fresh ones?
Yes, you can use frozen berries for this crostata recipe. However, be sure to thaw and drain them well before using to avoid excess moisture, which can make the crust soggy.
What can I use if I don’t have superfine sugar?
If you don’t have superfine sugar, you can substitute with regular granulated sugar. Alternatively, you can make your own superfine sugar by processing granulated sugar in a food processor until finely ground.
How do I prevent the crust from becoming too brown?
To prevent the crust from becoming too brown, you can cover the edges with aluminum foil halfway through baking. This will protect the edges while allowing the rest of the crostata to bake evenly.
Can I make the dough in advance?
Yes, you can make the dough in advance. Simply prepare the dough, shape it into a disc, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. Let it sit at room temperature for a few minutes before rolling out.
Is it necessary to brush the crust with egg wash?
Brushing the crust with egg wash is not strictly necessary, but it does help to give the crostata a beautiful golden color and a shiny finish. If you prefer not to use egg, you can brush the crust with milk or cream instead.
Can I add other fruits to the berry mixture?
Absolutely, you can add other fruits to the berry mixture. Peaches, plums, or cherries would be great additions. Just make sure to adjust the sugar amount depending on the sweetness of the added fruits.
Crostata
Ingredients
- 1/2 cup unsalted butter cubed
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 large egg
- 1 tablespoon superfine sugar
- 1 cup blueberries
- 1 1/2 cups raspberries
- 1 1/2 cups strawberries trimmed and sliced
- 1 tablespoon lemon juice
- 3 tablespoons water divided
- 1/4 cup sugar
Instructions
- In a large bowl, mix the flour and butter until the mixture looks like coarse crumbs. Add two tablespoons of water and blend until a thick dough forms. Shape the dough into a disc and refrigerate for 10 minutes.
- In another bowl, combine the berries with the cornstarch, then mix in the sugar and lemon juice.
- Preheat your oven to 375F and line a baking sheet with parchment paper.
- Roll out the dough into a 12-inch circle on the lined baking sheet. Spoon the berry mixture into the center, leaving about two inches of dough around the edges. Fold the edges over the fruit.
- Whisk the egg with the remaining tablespoon of water and brush this around the edges of the dough. Sprinkle the dough with superfine sugar.
- Bake for 30-35 minutes until the crust is golden brown. Let the crostata cool for 5 minutes before slicing.
