Monday, June 13, 2011
WHAT IS A CROSTATA?
According to wikipedia - it's an Italian baked dessert, tart, and a form of pie, its rustic, its kind of messy and its DELICIOUS!
Flour, sugar, butter, berries - that is about all you need to make this heavenly dessert...Summer has arrived and a multitude of berries are in season...I love a simple dessert and a mixed berry crostata is the perfect one for a warm summer night-of course it isn't complete without a little vanilla gelato! Ciao Bella makes a tahitian vanila that is a pretty good substitute for the real stuff in Italy!
Mixed Berry Crostata (adapted from justcooks.com)
1-1/2 cup all purpose flour
3/4 cup cake flour
3 T. granulated sugar
Dash of salt
3/4 cup cold butter (cut into cubes)
2 T. ice water
1 T. vanilla extract
3 cup mixture of strawberries, blueberries, raspberries or blackberries
1 tsp. sugar
1 tsp. cornstarch
1. Heat oven to 400 degrees, in bowl of electric mixer, combine flour, cake flour, sugar and salt. Distribute the butter over the top and mix until the butter is thoroughly incorporated and mixture resembles moist cornmeal.
2. Combine the ice water and vanilla and sprinkle over the top of the dough. Mix until dough comes together and pulls cleanly away the sides of the bowl.
3. Remove the dough and flatten into a disk, then wrap in plastic wrap and refrigerate.
4. In a medium bowl, toss berries, sugar and cornstarch stirring gently until well coated. Set aside.
5. On a lightly floured surface, roll the crostata dough out to a 16 inch diameter circle. Leave it a little thick, the added texture is better. Transfer dough to a cookie sheet, then place the fruit mixture in the center, and distribute in a low mound, leaving a 2 inch border.
6. Fold the edges of the dough over the fruit to form a 6 sided tart, with the fruit showing in the center. Fold one edge over, pleating the dough if necessary and pressing firmly on the pleat.
7. Lightly brush the surface with a little water and sprinkle with course sugar. Bake until the crust is browned and the fruit is soft and thickened, about 30 minutes. Rotate crostata halfway.
Posted by Linda Lou at 7:13 AM