Saturday, October 4, 2008

Rustic Berry Crostata

Makes: 8 individual crostatas
Prep: 30 minutes
Bake: 45 minutes
chill: 1 hour

For Pastry Crust:

2 c. all-purpose flour
3 T. sugar
1/4 t. salt
1 cup cold unsalted butter, cut into pieces
1 large egg yolk
3 T. ice-cold milk (or water)

Combine first 3 ingredients in a large bowl. Mix in butter with a pastry blender or two forks until mixture resembles coarse meal. Whisk together egg olk and milk; pour into flour mixture, stirring just until dough starts to form a ball. Press together with lightly floured hands, and form into a flat round. Cover with plastic wrap;place in refrigerator at least 1 hour or overnight.

For Berry Filling:

2 cups fresh blueberries (about 1 pint)
1 cup fresh raspberries (about 1/2 pint)
1/3 cup sugar, plus more for sprinkling on top (about 1 to 2 tablespoons)
3 T. cornstarch
1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. salt
4 T. butter, cut into 8 pieces
1 large egg
1 to 2 T. milk

1. Preheat over to 375 degrees
2. Combine blueberries, raspberries, 1/3 c. sugar, and next 4 ingredients in a large bowl.
3. Remove dough from refrigerator; divide evenly into 8 pieces. Roll each piece on a lightly floured surface into about 6 inch rounds; place on 2 lightly greased large baking sheets. Scoop 1/4 cup berry mixture into center of each round; top each with butter. Fold about 1 inch of dough over fruit all the way around to form a rim.
4. Combine egg an milk; brush outside of each tart with the egg wash. Sprinkle tarts with about 1 to 2 tablespoons sugar. Bake at 375 degrees for 40 to 45 minutes or until golden brown, rotating baking sheet halfway through baking. Let cool on pan 5 minutes. Remove to a wire rack' let cool. Serve with lightly sweetened whipped cream or vanilla ice cream.

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