Mixed Berry Crostata
With a buttery crust filled with loads of juicy berries, this simple and rustic dessert is a keeper!
For the pastry dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup powdered sugar
- 12 tablespoons unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 2 tablespoons ice water
For the filling:
- 4 cups mixed berries, (blackberries, blueberries and raspberries)
- 1 tablespoon cornstarch
- ⅓ cup granulated sugar
- Juice of ½ lemon
- 1 tablespoon cold unsalted butter, cut into small pieces
- egg wash
- Coarse sugar for topping
To prepare the pastry dough:
Combine the flour, salt and powdered sugar in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water and pulse just until the dough comes together.
Gather the dough together and divide into two equal size pieces. Form each piece into a disc and place on a piece of plastic wrap. Wrap tightly and refrigerate for 1 hour or overnight. If chilled overnight allow the dough to rest at room temperature for 15-20 minutes before rolling out.
To assemble the crostata:
Place the berries in a large mixing bowl. In a small bowl or measuring cup, whisk together the cornstarch and sugar and pour over the berries. Add the lemon juice and toss to combine.
On a lightly floured, clean work surface, roll each disk into a 10-inch round. Transfer the disc to a parchment lined baking sheet. Repeat with the remaining dough. Mound half the berry mixture in the center of a dough round leaving a 2-inch border. Fold the edges of the dough up, overlapping as needed, covering part of the fruit. Scatter half the diced butter on top of the fruit. Refrigerate the assembled crostatas for 30 minutes.
Preheat oven to 375°F.
Brush the dough edges with a lightly beaten egg and sprinkle with coarse sugar. Bake the crostatas until crust is golden brown and the fruit is bubbling, about 45–50 minutes. Let cool before serving.
- Do not make the dough rounds any larger than 10 inches in diameter. The dough will be too thin and not hold together well.
- All butter crusts must remain cold. Chilling after assembling is important.
- Pastry dough recipe adapted from a recipe by Nigel Slater