Mixed Berry Crostata

by Meagan Micozzi on March 16, 2011

in All Recipes, Desserts, Fruit

Mixed Berry Crostata - Eat Boutique

I became acquainted with crostatas several years ago and now I churn them out regularly like nobody’s business.

Crostatas are basically a low-rent version of a pie or tart:   they are messy to eat, not particularly easy on the eyes, but they are absolutely delicious and simple to prepare. In fact, they are so accessible that I often recommend them to friends who are too intimated by the idea of making a pie crust or tart shell from scratch.

Mixed Berry Crostata - Eat Boutique

And the possibilities for filling a crostata are only limited by your imagination.

I will tell you that I recently made an apple version that I took to a friend’s birthday party and it was an uber-hit. I was talking to someone who was particularly enjoying her piece of crostata and I seriously thought she was going to fall over she was enjoying it so much. I’m pretty sure that any time that you prepare a dessert that makes people feel compelled to stop, drop and roll, you’re good to go.

Mixed Berry Crostata - Eat Boutique

This mixed berry crostata is just a gem. Don’t get me wrong, it’s located on the wrong end of the messy stick, but it is just so dang good.

Mixing the fresh berries with sugar allows them to macerate a bit and their flavors to mix to perfection. Some fresh, tangy lemon zest on top never hurt anyone.

So, please, make your friends a berry crostata today. But just be sure that you have some well-placed gym mats lying around when they dig in.

Mixed Berry Crostata - Eat Boutique

Mixed Berry Crostata

Ingredients

For the dough:

  • 1 1/2 c. all-purpose flour
  • 1/4 tsp. salt
  • 3/4 c. unsalted butter, chilled, cubed
  • 3 tbsp. white sugar, granulated
  • 3 tbsp. cold water

For the filling:

  • 1 c. strawberries, roughly chopped
  • 1 c. blackberries, roughly chopped
  • ½ raspberries (I chose to leave these whole, you may roughly chop them if you prefer;)
  • ½ blueberries (Again, you may choose to chop these — I left them whole;)
  • ¼ c. white sugar, granulated
  • ¼ c. unsalted butter, diced
  • 1 tbsp. lemon juice, fresh
  • Zest of one lemon

Place the dry ingredients for the dough into the bowl of a food processor fitted with a steel blade. Pulse just a few times, to blend. Add the butter and pulse process until the mixture resembles a coarse meal. Add the water and pulse several more times until the dough forms.

Remove the dough to a floured board and knead just enough times to allow you to form the dough into a disc.

Wrap the dough in plastic or wax paper and refrigerate for at least one hour or up to overnight.

Once the dough has been thoroughly chilled, remove it to a sheet of parchment paper and, using a well-floured rolling pin, roll it out to an oval that is approximately 8” x 12”. Move the parchment paper holding the rolled dough to a baking sheet.

Preheat the oven to 450 °.

In a large bowl, toss the berries, sugar and lemon juice until all of the fruit pieces are lightly and evenly coated.

Spread the fruit mixture over the dough round, leaving a 2” border. Once the fruit has been evenly applied, fold the edges of the dough up over the fruit filling, pleating the dough every few inches so that your finished product is a relatively even oval. Sprinkle the butter pieces over the fruit filling.

Position a rack in the center of the oven and place the baking sheet on the center rack. Bake the crostata for approximately 20 minutes, or until the crust is golden brown and the filling is fragrant. Remove the crostata from the oven and finish it by immediately zesting a lemon over the top.

Serve warm.

YIELD:  one 8-10” crostata, approximately 5-6 servings

Mixed Berry Crostata - Eat Boutique

Meagan Micozzi bakes with indigenous ingredients to the American Southwest and blogs about her recipes at Scarletta Bakes. She also recently wrote about these beautiful Pomander Cupcakes.

Meagan Micozzi

Meagan Micozzi grew up on the East Coast, but was fortunate enough to land in southern Arizona several years ago. Now she’s living happily ever after, taking over the world of southwestern cuisine, one chile pepper at a time. When she’s not baking, Meagan spends her time traveling east to visit family and friends, running, and hiking in the Sonoran Desert. Read more about her sweet and savory (mis)adventures in culinaria on her blog, Scarletta Bakes.

Latest posts by Meagan Micozzi (see all)


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  • http://www.lizlemonnights.wordpress.com Alyssa

    Hey Maggie,

    Can we use frozen fruit in this, since it’s not exactly summer yet? I don’t think Whole Foods has blood oranges on sale anymore, which would be my second choice… Thanks!

    • http://www.lizlemonnights.wordpress.com Alyssa

      I fail, I meant Meagan. This is what happens when you’re pre-coffee, pre-makeup AND wearing kelly green (which is SO not my color) on St. Patty’s Day…

      • http://www.scarlettabakes.com Meagan

        Hi Alyssa!

        Frozen fruit would work like a charm. That’s one of the reasons that I love crostatas: you could use leftover doggie kibble for the filling and they still turn out delicious. Well… actually… you get my point. Frozen fruit would be absolutely delicious!! Thanks for reading, Meagan

  • Merle

    Yummm! I hope you can use frozen berries because i just bought some to make a berry crumble but this sounds much better.

    • http://www.eatboutique.com Maggie

      Frozen berries would work fine! Enjoy.

    • Merle

      Thanks for your reply Maggie, it’s on my to do list for tomorrow and I’m really looking forward to trying (eating!) it.

  • http://wildeinthekitchen.blogspot.com Vicki @ WITK

    I think your crostata is so pretty! The rustic crust, filled with all those colorful berries is perfect! Now just need some vanilla ice cream!

  • http://cookbookarchaeology.com Celia

    Oh wow, this is gorgeous. It is so summery; makes me want to be outside on a porch with ice cream and a glass of rose…

  • http://www.facebook.com/profile.php?id=705177742 Liz Weber Berg

    I love the rustic look of this dessert…and your mixed berries are a beautiful filling!

  • http://moderateoven.com Dani @ Moderate Oven

    Looks fabulous, and makes me glad strawberry season is sort of imminent. I do an apple galette (apparently the French version of crostata) that makes people happy and I can’t believe how much easier it is than pie… and they like it better than pie! Clearly these rustic, freeform tart things are a win win.

  • http://potandkettlecookbook.wordpress.com/ egb

    Ooooh! I like these. I just need to get some berries! Good post.

  • http://happywhennothungry.wordpress.com/ Happy When Not Hungry

    This looks so delicious! I love the fresh fruit and the touch of lemon zest on top too. Yum!

    • http://www.eatboutique.com Maggie

      I agree, the zest is so pretty! Thanks for reading.

  • http://www.wearenotmartha.com wearenotmartha

    This looks awesome and makes me want summer to hurry even more!! :)

    Sues

    • http://www.eatboutique.com Maggie

      seriously! summer! summer! summer! i’m so ready.

  • All That’s Left Are The Crumbs

    I have all of these berries except for the raspberries. If I find raspberries this weekend great, if not I am making this without them. It looks to good to wait.

  • The Farmers Wife

    That is gorgeous! I think it’d be totally worth the mess to sink my teeth into a slice of this! YUM!

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  • Erika

    Would you thaw frozen berries first or use them frozen?

    • http://www.eatboutique.com Maggie

      Hi Erika!
      You can use the frozen berries as is. No need to thaw. Hope you love it! xox

      • Erika

        It was delicious but very soggy. Almost 1/3 cup of juice leaked out. Is that because of using frozen or just the berries?

        • http://www.eatboutique.com Maggie

          Berries are fairly unpredictable. Some are juicy and some are not, so it’s hard to know. I try to counteract this by adding some cornstarch to the mixture. I should add that to the recipe for folks who want to try frozen!

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