Tuscan Crostata with Mixed Berries
Crostata is a free-form pie with the crust folded around the filling. Serve warm with additional fresh berries and vanilla ice cream for a delicious presentation of this rustic Italian dessert.
Prep Time: 20 minutes, plus chill time |
Cook Time: 25 minutes |
Makes: 8 servings
Ingredients
- 1 1 1cup CUP_USVolumeall-purpose flour
- 2 2 2Tbsp. TABLESPOON_USVolumeall-purpose flour
- 1/4 1/4 1/4cup CUP_USVolumegranulated sugar
- 4 4 4Tbsp. TABLESPOON_USVolumebutter, cold and unsalted, cut into small pieces
- Dash of salt
- 2-3 2-3 2-3Tbsp. TABLESPOON_USVolumeice water
- 1 1 1pkg. Volume(16 oz) Driscoll's Strawberries, hulled and quartered
- 2 2 2pkg. Volume(6 oz) Driscoll's Blueberries (reserve 1 package for garnish)
- 2-3 2-3 2-3Tbsp. TABLESPOON_USVolumegranulated sugar
- 1-2 1-2 1-2Tbsp. TABLESPOON_USVolumecoarse sugar crystals
- Vanilla ice cream (optional)
Instructions
- Place flour, sugar, butter and salt in food processor bowl. Pulse 8-10 times 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 11-12-inch circle, about 1/8-inch thick. Gently fold dough into quarters and transfer to a baking sheet coated with cooking spray.
- Mound the strawberries and 1 package of blueberries in center of dough leaving a 1 ½ to 2-inch border. Sprinkle berries with granulated sugar.
- Fold and pleat dough evenly up and around the berries. Sprinkle dough with coarse sugar crystals.
- Bake in center of oven until crust is rich golden brown, 30-35 minutes. Cool briefly and serve warm with ice cream (optional) and remaining blueberries.
Nutrition Facts
|
Amount Per Serving Calories 175 Total Fat 4.70g Saturated Fat 2.78g Cholesterol 11.45mg Sodium 21mg Total Carbohydrates 32.15g Dietary Fiber 2g Protein 2.18g |