Very Berry Crostata
Author: Ciao Chow Linda
Ingredients
  • FOR THE PASTRY (Domenica Marchetti's recipe makes enough for two crostate)
  • 2½ cups unbleached all-purpose flour, plus more for dusting
  • ½ cup granulated sugar
  • Finely grated zest of 1 small lemon
  • 1 teaspoon baking powder
  • ⅛ teaspoon fine salt
  • ½ cup cold unsalted butter, cut into dice
  • 2 large eggs
  • FOR THE BERRY FILLING:
  • 4 cups fruit (I used two cups strawberries, and the rest a mix of blueberries and blackberries)
  • ¼ cup slivered almonds, toasted, plus more for the top
  • ¼ cup sugar
  • ½ teaspoon grated lemon peel
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • FOR THE TOP:
  • 1 tablespoon buttermilk, milk or beaten egg
  • slivered almonds
  • powdered sugar
Instructions
  1. In a food processor, combine the flour, granulated sugar, lemon zest, baking powder, and salt and pulse to mix.
  2. Add the butter and pulse until the mixture is crumbly.
  3. Add the eggs and process just until the dough comes together.
  4. Turn the dough out onto a lightly floured surface, divide it in half, and pat it into two disks.
  5. Wrap one half in plastic wrap and freeze for another use.
  6. Wrap the second piece and refrigerate it for 1 hour.
  7. Remove it from the refrigerator and roll it out to a diameter of about 15-16 inches.
  8. Carefully transfer the pastry to a Silpat- or parchment paper lined cookie sheet.
  9. Sprinkle the toasted almonds on the dough.
  10. Mix the ingredients for the filling and pile on top of the slivered almonds inside the dough, leaving a border of about 2 inches all around.
  11. Gather the border and crimp to encase the fruit.
  12. Spread some of the milk, buttermilk or beaten egg on the edges of the crostata.
  13. Sprinkle with slivered almonds.
  14. Bake on the lowest oven rack at 375 degrees for 30 minutes, then remove it and place on an upper rack for another 15 minutes.
  15. When it cools, spread a little quince or apple jelly over the fruit to make it glisten.
  16. Sprinkle the edges with a little powdered sugar.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2020/05/very-berry-crostata.html