Yield 6 servings
Just about every kind of fruit under the sun can go into a crostata, but this all-berry version has to be one of the best combinations out there. Make with fresh berries in the summer, and frozen ones in the winter.
- Crostata Dough (recipe follows)
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh blackberries
- 1 1/2 cups halved or sliced fresh strawberries
- 1/3 cup sugar, plus a little for sprinkling
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon finely grated orange zest or lemon zest
- Pinch of ground nutmeg
- Heavy cream, for glaze
- If you haven't already, prepare the dough and refrigerate it for at least an hour before rolling.
- Preheat the oven to 400°. Have ready a large baking sheet, preferably a rimmed one. Combine all of the berries in a large bowl. Mix 1/3 cup sugar and the cornstarch in a small bowl.
- On a large sheet of parchment paper, roll the dough into a 13-inch circle. Lift the paper and dough onto your baking sheet, trimming the paper to fit the pan. (If you don't have parchment, you can roll the dough on a sheet of waxed paper and invert it onto your baking sheet. Peel off the paper and you're ready to proceed.)
- Add the sugar and cornstarch mixture to the fruit; mix well. Mix in the lemon juice, orange zest, and nutmeg. Scrape the fruit out of the bowl and into a mound in the center of the dough. Spread it out evenly to create a 9-inch circle of fruit, with a 1 1/2 to 2-inch border all around. Using the parchment itself or a spatula to help you lift, fold the edge of the pastry over the filling a few inches at a time. As you make your way around the dough, the border will sort of self-pleat, enclosing a lovely circle of fruit in the middle.
- Lightly brush the dough border with cream. Bake for 20 minutes, then reduce the heat to 375° and bake for about 25 to 30 minutes more. When done, the edge of the crostata will be golden brown and the filling will be bubbling. Transfer the baking sheet to a cooling rack and cool the crostata, directly on the sheet, for at least 30 minutes before serving.
Variation: To make the filling with frozen berries, use equivalent amounts of frozen fruit. Heat in a large, heavy-bottomed pot over medium heat. Mix the sugar and cornstarch in a small bowl. When the fruit starts to get juicy, even if it's still partially frozen, stir in the sugar mixture. Gradually increase the heat and bring the fruit to a boil, stirring virtually nonstop as it heats. When the fruit starts to boil, cook for 1 1/2 minutes, stirring constantly, then remove from the heat; it will have thickened quite a bit. Transfer the filling to a bowl, stir in the lemon juice and zest, and cool thoroughly. If you're not assembling the crostata right away, cover and refrigerate the filling until needed. Assemble the crostata as above, substituting the cooled, cooked filling for the fresh filling. Bake as above. Since the filling has already cooked, the crostata is likely to take less time to bake. So long as the crust is nicely browned, you're probably good to go.
Recipe by The Pie Academy at https://thepieacademy.com/three-berry-crostata/