We're a fruit kind of family, so when it comes time to make a dessert, it's usually fruity. My favorite go-to is a crostata. They have a rustic look, and they're easy to put together. I love to fill them with whatever fruit is in season. Sometimes I cheat a bit and use pre-made pie crust, which makes for easy baking. This crostata is filled with strawberries and blueberries and flavored with cinnamon and nutmeg. The combination is so yummy, especially when served warm with vanilla ice cream or whipped cream. We all love this one.
Ingredients for A Very Berry Crostata:
1 pre-made refrigerated pie crust
or your favorite pie crust recipe
Filling:
2 pounds of strawberries
2 cups blueberries
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon Kosher salt
1 egg + 1 teaspoon milk, lightly beaten
1-2 tablespoons of Raw/Turbinado sugar
3 tablespoons apricot preserves
You will also need some Parchment paper, a cookie sheet, rolling pin, and a pastry brush.
Time-Saving Tip: I think purchasing your own pie crust is a huge time saver! That's what I did. After all, it's summer, and there's no reason to spend extra time in the kitchen when the beach is calling your name.
Now let's get started!
We're ready to bake.
Preheat the oven to 450 degrees and adjust the rack to be in the middle of the oven. Even though I have a pastry board island in my kitchen, I still like to place parchment paper on the surface. It makes it so easy to transport the pastry to the baking pan and clean up is a breeze! Place a large enough piece of Parchment paper to cover the surface and hold your dough. Carefully, unroll the pie crust. Gently roll it out, so it is 12-14 inches in diameter. You won't need any flour. Slide the Parchment paper and crust onto the cookie sheet. Set aside.
Slice the strawberries and transfer them and the blueberries to a large bowl.
Add the rest of the filling ingredients. Sprinkle the granulated sugar, flour, cinnamon, nutmeg and salt on top of the fruit. Then, gently fold everything together.
Place the fruit in the middle of the prepared tart crust. Gently grab the sides of the tart crust and fold over fruit. Repeat the process until all of the crust is folded over the fruit. During this process, you can jostle the fruit around a bit to even it out. Remember, this is a rustic tart, so any imperfections are appreciated.
Beat the egg and milk together and brush the pastry (not the fruit) with the mixture. Sprinkle the pastry dough with the raw sugar. Microwave the preserves for 30-40 seconds until slightly warm. Brush the fruit with some of the preserves. Bake for about 35 - 40 minutes, until it is a light golden brown.
It's ready! It looks great and tastes so good. I like mine straight up and Brad and the boys like it al a mode. Whichever way you decide I promise you will love it.
Enjoy!
A Very Berry Crostata
dessert
1 pre-made refrigerated pie crust
or your favorite pie crust recipe
Filling:
2 pounds of strawberries
2 cups blueberries
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon Kosher salt
1 egg + 1 teaspoon milk, lightly beaten
1-2 tablespoons of Raw/Turbinado sugar
3 tablespoons apricot preserves
You will also need some Parchment paper, a cookie sheet, rolling pin, and a pastry brush.
Preheat the oven to 450 degrees and adjust the rack to be in the middle of the oven. Even though I have a pastry board island in my kitchen, I still like to place parchment paper on the surface. It makes it so easy to transport the pastry to the baking pan and clean up is a breeze! Place a large enough piece of Parchment paper to cover the surface and hold your dough. Carefully, unroll the pie crust. Gently roll it out, so it is 12-14 inches in diameter. You won't need any flour. Slide the Parchment paper and crust onto the cookie sheet. Set aside.
Slice the strawberries and transfer them and the blueberries to a large bowl.
Add the rest of the filling ingredients. Sprinkle the granulated sugar, flour, cinnamon, nutmeg and salt on top of the fruit. Then, gently fold everything together.
Place the fruit in the middle of the prepared tart crust. Gently grab the sides of the tart crust and fold over fruit. Repeat the process until all of the crust is folded over the fruit. During this process, you can jostle the fruit around a bit to even it out. Remember, this is a rustic tart, so any imperfections are appreciated.
Beat the egg and milk together and brush the pastry (not the fruit) with the mixture. Sprinkle the pastry dough with the raw sugar. Microwave the preserves for 30-40 seconds until slightly warm. Brush the fruit with some of the preserves. Bake for about 35 - 40 minutes, until it is a light golden brown.
Time-Saving Tip: I think purchasing your own pie crust is a huge time saver! That's what I did. After all, it's summer, and there's no reason to spend extra time in the kitchen when the beach is calling your name.
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