Tuscan Crostata with Mixed Berries

My daughter, Zoe, made this tart last week for dessert. It’s very easy to put together. Make sure you use a baking sheet with an edge. We just put in new ovens and I am do not want to mess them up on the first week of having them!

A crostata is an Italian baked tart and a form of pie. Similar to the French galette, a crostata is a “rustic free-form version of an open fruit tart.




Tuscan Crostata with Mixed Berries

Serves 8

1/2 cup sugar
1 1/2 Tbs cornstarch
1 package (16 oz or three cups) Strawberries, hulled and quartered
2 packages (6 oz or 1 1/4 cup each) Blueberries (reserve 1 package for garnish)

1 cup plus 2 Tbs all-purpose flour, plus more for rolling dough
1/4 cups plus 2 Tbs granulated sugar
4 Tbs unsalted butter, chilled and cut into small pieces
Dash of salt
2 to 3 Tbs ice water

1 to 2 Tbs coarse sugar crystals
Vanilla ice cream or crème fraîche

Whisk sugar and cornstarch in a large bowl. Add berries to bowl and toss to coat. Set aside to macerate while making dough.

Place flour, 1/4 cup sugar, butter and salt in a food processor bowl. Pulse 8 to 10 times or until mixture resembles coarse meal. Add water, 1 tablespoon at a time with motor running, pulsing just until dough holds together when a small bit is pressed between your fingers. Shape dough into a disk, wrap in plastic wrap, and refrigerate 1 hour.

Preheat oven to 425ºF.

Roll dough on a lightly floured surface to an 11 to 12-inch circle, about 1/8-inch thick. Gently transfer dough to a baking sheet coated with cooking spray.

Mound the strawberries and 1 package blueberries in center of dough leaving a 1 1/2 to 2-inch border. Sprinkle berries with remaining 2 tablespoons granulated sugar.

Fold and pleat dough evenly up and around the berries. Sprinkle dough with coarse sugar crystals.

Bake in center of oven 30 to 35 minutes or until crust is rich golden brown. Cool briefly and serve warm with ice cream or crème fraîche and remaining blueberries.

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